An easy vegan pear tart that is so flaky, sweet, & delicious! This vegan galette starts with a homemade vegan pie dough topped with apricot jam, perfectly sliced bosc pears, lemon juice, and a warming sugar-spice mix that ties all the flavors together.
Ingredients
Vegan pie dough
1 ¼ cups all-purpose flour
2 teaspoons sugar
¼ teaspoon salt
4 tablespoons cold vegan butter, cubed
4 tablespoons cold vegan shortening, cubed
2.5-3 tablespoons ice cold water
Pear tart filling
2 medium Bosc pears, thinly sliced
1 tablespoon lemon juice, about ½ lemon juiced
1 tablespoon apricot jam
2 tablespoons sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
Vegan egg wash
½ Tablespoon almond milk
½ Tablespoon maple syrup
Directions
Make the vegan pie dough
First, add the flour, sugar, and salt to a large mixing bowl and sift together.
Then, add the cubed vegan butter and vegan shortening to the bowl. Use a pastry cutter or fork to cut the butter & shortening into the dry ingredients until you have a crumbly dough.
Next, add in the ice water. I recommend starting with 2.5 Tablespoons and only going up to 3 Tablespoons if the dough is too dry.
Once the water is added, mix until the dough comes together. It should not be crumbly or overly sticky but should be easy to press together when it is done.
Remove the dough from the bowl and form it into a ball. Then, press it into a flat circular disk and wrap it in plastic wrap or parchment paper.
Add the dough to the fridge to chill for at least 2 hours or, ideally, overnight. Letting the dough chill in the fridge allows the butter and shortening to firm up and is crucial for a flaky vegan pie dough!
Prep the Pears
After 2+ hours, remove the pie dough from the fridge and preheat the oven to 425F. Then, prep the pears.
First, slice each pear in half. Then, use a melon ball scoop or spoon to scoop out the seeds in the center.
Flip the pears over and cut off the stem and end of the pear. Then, cut each pear in half in two and thinly slice. I like to keep the pear wedges intact at the top because I love the look it gives to the pear tart. However, you can slice them completely through and style them however you want within the tart.
Next, top the pears with lemon juice. Make sure to rub the lemon juice into the pear slices so all crevices get coated. This helps to prevent the bears from browning and helps them release their juices when baking so they get super tender.
Roll out the dough & add the filling.
Take the dough and gently tap it with a rolling pin to loosen it. Then, remove the plastic wrap and roll the dough into a ¼ inch circle between two sheets of parchment paper.
Take the rolled-out pie dough and add it to a baking sheet lined with parchment paper before adding the filling.
Next, add the apricot jam to the tart. Make sure to leave a 1.5-2 inch layer around the edges of the pie dough, as that will be rolled up later. Top the apricot jam with 1/3 of the sugar and spice mix.
After that, layer on the pear slices. Make sure they are only on top of the apricot jam, so you leave that same border around the pie dough.
Then, finish it off by coating the pears with another 1/3 of the sugar-spice mix. Make sure to rub the mixture between the pear slices so each slice gets coated.
Once the filling is on, fold the dough edges up so that they partly cover the pears. It’s okay if it isn’t perfect. Just make sure to press together any pie dough cracks so it doesn't leak while baking.
Whisk together the maple syrup & almond milk in a small bowl to form the “vegan egg wash.” Use a pastry brush to brush the folded-up dough with the vegan egg wash. This will help it brown while baking.
As a final step, sprinkle the remaining sugar-spice mix over the pie crust.
Bake the tart
Add the baking sheet with the tart to the oven and bake at 425F for 15 minutes. Then, reduce the heat to 350F and continue baking for another 30-35 minutes until the pie dough has browned and the pear filling is soft & bubbling.
Remove the tart from the oven and let cool for at least 10 minutes before slicing. After that, slice & enjoy!
