Vegan Pear Tart
- Yield: 1 tart
-
- Nutritional Analysis
- Per Serving
- Calories
- 214 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 0.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 126 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 3 grams
- Protein
- 4 grams
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
Ingredients
1/2 recipe Canola Oil Pie Dough, recipe follows
2 teaspoons cinnamon, plus more for garnish
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
Pinch kosher salt
1/8 teaspoon pure almond extract
2 large pears, thinly sliced
Canola Oil Pie Dough:
2 cups unbleached white flour
1/2 teaspoon salt
1/2 cup canola oil
5-8 tablespoons cold water
Directions
- Preheat oven to 400-degrees F. Roll out Canola Oil Dough into a rectangle (it doesn't have to be perfect) and transfer to a baking sheet lined with parchment paper.
- In a small bowl, combine cinnamon and sugar, set aside. In a medium bowl, combine 1 tablespoon of the cinnamon-sugar mixture, along with flour and salt - stir to combine. Add pears and almond extract, if using and toss well to coat the pears. Arrange pears in a single layer on the dough, leaving a 1/2 -inch border. Gently fold in the dough on each side of the tart, slightly covering the edges of the pears. Sprinkle with remaining cinnamon-sugar and bake for 40 minutes or until golden. Serve warm or at room temperature. Top each serving with an additional sprinkle of cinnamon, if desired.
Canola Oil Pie Dough:
- Combine flour and salt in a medium bowl. Mix the oil and 5-6 tablespoons of the water in another bowl. Make a well in the center of the flour mixture and pour in the oil mixture. Mix with a fork until just combined (about 30 seconds). If it doesn¿t combine immediately, add 1-2 more tablespoons water. (The dough will be soft and smooth and a little less dense than traditional pie dough.) Divide into two balls. Chill or roll out immediately between two sheets of waxed paper.