Vegan Pear Frangipane Tart

Total time2 hr 35 min

Prep time40 min

Cook time55 min

4.7

(29)

Classic frangipane tarts are one of those patisserie-style showstoppers that can feel completely out of reach when you're cooking without eggs or dairy — but this one pulls it off beautifully. Flax eggs stand in for traditional eggs to bind the almond filling, while vegan butter does the heavy lifting in both the buttery shortcrust and the rich, nutty frangipane. The result is a deeply golden, fragrant tart with that signature soft-yet-set almond cream interior that makes frangipane so irresistible in the first place. Ripe but firm pears are fanned across the top before baking, so every slice gets those elegant, caramelized layers of fruit pressed into the filling. A brush of warm apricot glaze and a scatter of toasted sliced almonds finish things off with a glossy, bakery-worthy look. It serves 8, which makes it ideal for a dinner party dessert or a weekend bake you can share — or quietly work through over a few days. Don't be intimidated by the steps; the dough, filling, and topping all come together with straightforward techniques and a little patience.

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Ingredients

8 servings

For the flax eggs

2 tbsp ground flaxseed
6 tbsp water

For the crust

1 ¼ cups all-purpose flour
2 tbsp organic cane sugar
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
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
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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