Low Sugar Vegan Pear Frangipane Tart

Total time2 hr 35 min

Prep time40 min

Cook time55 min

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Ingredients

8 servings

For the flax eggs

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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6 tbsp water

For the crust

1 ¼ cups all-purpose flour
2 tbsp organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ tsp salt
½ cup vegan butter, cold and cubed
3–4 tbsp ice water

For the frangipane

½ cup vegan butter, softened
½ cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 ½ cups almond flour
2 tbsp all-purpose flour
1 tsp almond extract
¼ tsp salt

For the topping

3 medium ripe but firm pears, peeled, halved, and cored
2 tbsp organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tbsp vegan butter, melted

For serving

2 tbsp apricot jam (optional)
1 tsp water (optional)
2 tbsp sliced almonds, toasted (optional)

Instructions

1
Stir together the ground flaxseed and 6 tbsp water in a small bowl until combined. Set aside for 10 minutes, until the mixture thickens to a gel.
2
Combine the flour, 2 tbsp sugar, and 1/4 tsp salt in a food processor and pulse twice to mix. Add the cold cubed vegan butter and pulse 8–10 times, until the mixture resembles coarse breadcrumbs with a few pea-sized pieces remaining. Drizzle in ice water 1 tbsp at a time, pulsing after each addition, until the dough just comes together when pressed between your fingers — it should hold without being sticky. Turn the dough out, press into a flat disk, wrap, and refrigerate for 30 minutes.

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