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Pear Tart {vegan, gluten-free}

October 31, 2018


Ever made dough and wondered what in the world to do with it?  What, only me???  I made this tart to take to someone's house and it was a big hit.  I recommend you do the same.  You don't have to tell them it's gluten-free or plant-based, let them make up their own minds...then drop the bomb.  Ha, ha, you love it and can't take it back!  I used pears in this recipe because they were absolutely beautiful in the market but you can use other fruit as well.  If you use apples, change the cardamom to cinnamon.  Let me know if you make it and how it turns out. Don't forget to tag your photo #theverdantplate on Instagram. I love seeing what you come up with. Enjoy!

Pear Tart

Makes one 9-inch pie or tart


Sweet Butter Crust Recipe


Filling Ingredients:

1 tablespoon vegan butter, softened

1 teaspoon cardamom

1 teaspoon cinnamon

1/4 teaspoon salt

1 cup almond flour

1/2 cup brown sugar

1 teaspoon vanilla

1/2 teaspoon almond


Topping Ingredients:

1 ripe pear, sliced 

2 tablespoons maple syrup

2 tablespoons coconut milk

2 tablespoons apple jam



- Combine filling ingredients in a food processor until crumbly

- Sprinkle over unbaked tart dough that has been molded into a tart tin

- Arrange pears over filling in an overlapping circle

- Brush pears with maple syrup, refrigerate 15 minutes

- Preheat oven to 400F

- Brush entire tart with coconut milk before baking

- Bake 30-35 minutes until golden

- Brush pears with apple jam after removing from the oven

- Cool before topping or serving


Note: If you want to get really crazy, top with a drizzle of date caramel and add a generous dollop of coconut whipped cream before serving.  Super yummy!



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Welcome to The Verdant Plate. The intersection of plant-based cuisine, cocktails and culture.  Glad you're here.  Enjoy!