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Vegan Poached Pear Tart

Simple, yet decadent, this Vegan Poached Pear Tart features the flavors of fall with cinnamon, cardamom, allspice and more! With pears poached in vegan red wine and a creamy tart filling, this dessert will wow the crowd at any holiday or weeknight dinner table!
Course Dairy Free, Dessert, Vegan
Cuisine Dairy Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 587kcal

Ingredients

Poached Pears

  • 3 cups red wine
  • 2 cups water
  • ¾ cup sugar
  • 1 vanilla bean pod sliced
  • 1 cinnamon stick
  • 3 cardamom pods
  • 2 whole cloves
  • 2 allspice berries
  • a few strips of orange peel
  • 4 small firm-ripe pears peeled, halved

Tart Crust

  • 25 golden cream cookies
  • 5 tablespoons vegan butter melted
  • 1 tablespoon sugar
  • pinch kosher salt

Tart Filling

Instructions

  • In a large pot over medium-high heat, combine the wine, water, sugar, spices, and orange peel. Bring to a boil, then add the pears and reduce heat to a simmer. Cook for 15-20 minutes, flipping the pears over halfway through until softened but not mushy. Remove pears from pot and set aside to cool.*
  • Preheat oven to 350 degrees. In a food processor, blitz the cookies until they become a fine crumble, then stir in the vegan butter, sugar, and salt. Press mixture into a large tart pan**, then bake for 10-15 minutes. Remove from oven and let cool.
  • Add all tart filling ingredients to a high-powered blender and puree until smooth. Spoon filling into cooled tart pan and smooth with a spatula. Slice poached pears and gently nestle into the top of the tart, then cover and refrigerate until set, a minimum of 2 hours. Slice and enjoy!

Notes

*if you are preparing the pears ahead of time, after removing the pears from the poaching liquid and setting aside, strain the aromatics from the liquid, then return to the pot and boil for 20-25 minutes or until thickened and syrupy. Place pears in a container, pour the syrup over the pears, and store, covered, in the fridge for up to three days.
**this recipe is best for a 9-inch round tart pan. Pictured is a 14x4 tart pan, which will result in some leftover crust and filling. If you're anything like me, you'll just enjoy scooping up those leftovers and eating them with a spoon.

Nutrition

Calories: 587kcal | Carbohydrates: 74g | Protein: 7g | Fat: 23g | Saturated Fat: 5g | Sodium: 244mg | Potassium: 397mg | Fiber: 4g | Sugar: 49g | Vitamin A: 362IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 3mg