Vegan Pear Tart

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  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 1 tart
  • Nutrition Info
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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


  1. 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.
  2. 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:

Yield: Makes enough for 1 double-crust pie
  1. 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.
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Whitney English

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