Makes one 10 inch tart
Our newest baking book Vegan Pie In The Sky will be out next month, just in time for pie season! You can preorder on Amazon now. We’re so very excited to give you a few previews and get you ready to tie on that apron, turn up your oven and sink your teeth into some luscious pie. Here’s a pic of the entire bookflap: front, back and inside. And here’s the cover. Yes, we put a bird on it!
OK, now on to the recipe! It’s the perfect addition to your autumn table.
Delicate and ever so fancy, there’s so much to love about this classic tart stuffed with a fragrant baked almond custard filling and tender pears. The top is brushed with a bit of melted apricot jam for even more flavor and shimmer.
A few tips:
To melt the jam, gently heat in a small pot for about 5 minutes, stirring often. Or melt in a microwave for a minute or two (depending on the strength of your machine), stirring every 30 seconds. It should be liquid enough to brush on top of the pie.
Pears will brown very rapidly once peeled. Rubbing peeled pears with a little lemon juice will halt the process and allow you to slice and layer them at your own pace.
One Shortbread Shell or Almond Crust pressed into a 10 inch tart pan and parbaked for 15 minutes at 350 F
6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces
2/3 cup granulated sugar
1 1/4 cup blanched sliced almonds, pulsed in a food processor into a fine meal
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
2/3 cup plain almond milk
2 teaspoons vanilla extract
1/2 teaspoon almond extract
4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds
1/4 cup apricot jam, melted
Preheat oven to 350 F. In a food processor pulse together margarine, sugar, ground almonds, cornstarch, ground cinnamon, and salt until crumbly. Continue to pulse and stream in almond milk, vanilla extract, and almond extract to form a thick batter. Spread frangipane mixture into tart shell.
Peel the pears, remove the core and slice in half. Slice each half into 1/4 inch thin slices and lay overlapping slices on top of the frangipane, gently pressing the pears half way into the batter. Bake the tart for 35 to 40 minutes until the top is golden brown, then move the tart onto a cooling rack and cool for 20 minutes, then brush top of pears with melted jam. Cool tart for at least another hour before slicing with a thin, sharp knife dipped in cold water.