This Easy pear tart recipe is a flavor-packed vegan dessert that is perfect to serve during the holiday season. Make these single-serve tarts so you don’t have to share them with anyone.
Disclaimer: This post was originally sponsored by Salemville Cheese in 2017. I have since removed their cheese from this recipe and made it vegan-friendly.
Who doesn’t love a fruit dessert, especially during the holiday season?
Some of my favorite desserts are filled with fresh fruits!
The reason I love this pear tart recipe is that it’s made with fresh pears. Plus, I made it single-serve, so you don’t have to share it!
Ingredients
- Red Anjou Pear
- Bartlett Pear
- Basil Butter (unsalted butter of choice, chopped basil, pinch of salt, lime and lime zest).
- Brown Sugar (Can be substituted with coconut palm sugar)
- Raw and unsalted pistachios (crushed or whole). Sub with walnuts or pecans.
- Puff pastry (can be substituted with pie dough or an all-purpose flour tart crust)
How well do you know pears? Not well enough? Here is a post I did that is all about pears.
Instructions
- Preheat oven to 400° F.
- Slice the pears thin and lengthwise.
- In a bowl, melt the basil butter and stir in brown sugar. Mix well and set aside.
- Roll out the Puff Pastry sheet.
- Turn one of the mini tart pans upside down on the rolled puff pastry to cut out the shape of the tart. Cut as many as you can from your rolled pastry. I got 5 from mine.
- Now, put the cut-out into your mini tart and let it take the shape of the mini pan.
- Using a knife, make shallow cuts in the bottom of the pastry. Butter only the bottom of the tart and not the outer edges.
- Arrange the pear slices in a circular pattern. Use the 2 pear types alternatively. Top with about 1 Tablespoon of the Butter and Sugar mixture.
- Finally, add the pistachios on top (About 1Tbsp per tart)
- Place the tarts on a baking sheet and place in your oven’s middle rack. Bake for about 15 minutes or until the pears are golden brown. Be sure to put the tart pans on a baking sheet to prevent messes.
- Remove and then serve. You can serve it in the mini tart pan itself or let it cool to the touch before removing the tart from the pan.
I used these (Affiliate Link) mini tart pans (with removable bottom) from Wilton to make these pear tarts. If you don’t have these pans, quickly make these mini pie crusts to use as a base for these pies.
The best part is that if we have any leftover pears, I can make this pear jam recipe. It makes toast taste so delicious.
Want to try more mini desserts to serve at Thanksgiving? Give these mini pecan pies a try and you won’t regret it.
🍨 Optional pear tart toppings
- Vanilla ice cream
- A dollop of light cream
- Pastry cream or almond cream
- Cinnamon sugar as a glaze
Have questions about veganism? Consult my handy-dandy guide on all things vegan.
Answering Common Questions
In the rare case you do have leftovers, refrigerate (not freeze) the tarts. Be sure to remove the tarts from the pan before you put them in the refrigerator. You can wrap each tart in a piece of parchment paper to keep it fresh and consume leftovers within 7 days.
Pear frangipane tart, AKA poached pear tart, is where the pears are poached first before being arranged in a pie crust. Poaching is basically slow simmering it in wine or tea. So, this is not it, but it’s closer to a French pear tart.
If I have any apples leftover from my apple butter or apple pie trifle, I will put them into this tart. It makes this fruit tart taste so delicious.
Other fruits you can try in this pear tartlet recipe are peaches, plums, or apricots. A simple dessert with fruits is the perfect vegan Thanksgiving dessert to serve your family.
🕵 Tips and tricks
- The puff pastry should be thawed at room temperature by putting it on your kitchen counter for about 2 hours.
- Use mini 4.75-inch Tart/Quiche pans, mini tart pans with a removable bottom. They are so versatile because you can also make an egg breakfast in them and even savory pies.
- These tarts are best served hot. So, as soon as they are ready, let them cool to the touch and serve immediately. Ideally, you want to serve the tarts right in the pan they were baked in.
- Leftovers should be refrigerated for no more than 7 days. Do not freeze these pear tarts.
What’s your favorite way to slow down and enjoy the holidays?
Sharing is caring
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Pear Tart
Equipment
- 3 4.75" Mini Tart Pans with Removable Bottoms
- 1 Silicone Basting Brush
Ingredients
- 1 Red Anjou Pear
- 1 Bartlett Pear
- ⅔ cup Basil Butter See Note #1
- 2 Tbsp Brown Sugar or Coconut Palm Sugar
- ¼ cup Pistachios Raw and Unsalted
- 1 sheet Puff Pastry See Note #2
Instructions
- Preheat oven to 400° F
- Slice the pears thin and lengthwise
- In a bowl, melt the basil butter and stir in brown sugar. Mix well and set aside.
- Roll out the Puff Pastry sheet. See tip #1
- Turn one of the mini tart pans upside down on the rolled puff pastry to cut out the shape of the tart. See tip #2.
- Cut as many as you can from your rolled pastry. I got 5 from mine.
- Now, put the cut-out into your mini tart and let it take the shape of the mini pan.
- Using a knife, make shallow cuts in the bottom of the pastry. Butter only the bottom of the tart and not the outer edges.
- Arrange the pear slices in a circular pattern. Use the 2 pear types alternatively.
- Top with about 1 Tablespoon of the Butter and Sugar mixture.
- Finally, add the pistachios on top (About 1Tbsp per tart)
- Place the tarts on a baking sheet and place in your oven's middle rack.
- Bake for about 15 minutes or until the pears are golden brown.
- Remove and serve (See Note #3)
