Filling Ingredients
4 ripe Stemilt d’Anjou Pears, sliced
½ cup granulated sugar
2 tbsp all-purpose flour
2 tbsp coconut oil or vegan butter
Crust Ingredients
6 tbsp vegetable shortening or vegan butter
1 tbsp vegetable oil
3 tbsp water
1 tbsp granulated sugar
⅛ tsp salt
1 cup all-purpose flour
Prep Time: 20 min
Cook Time: 55 min
Servings: 8
1 Preheat the oven to 400º F.
2 Combine vegetable shortening, vegetable oil, water, granulated sugar, and salt in an oven-proof bowl. Place the bowl into the oven and heat for 10 minutes until all of the ingredients have melted.
3 Remove the bowl from the oven (being careful of the oil) and stir in the flour until you have a ball. Let the dough cool until you are able to touch it. Turn the oven up to 425º F.
4 When the dough is cool, press it into an 8" tart pan. Make sure to press the dough flat to the bottom of the pan and up the sides. Place the tart shell into the freezer for 10 minutes.
5 While the tart is freezing, peel and core the pears. Cut the pears into thin slices.
6 In a small bowl, combine ½ cup of granulated sugar, 2 tbsp of flour, and 2 tbsp of coconut oil.
7 Remove the tart shell from the freezer. Gently align the pears in the tart shell in a decorative manner. You can get really creative during this process.
8 Sprinkle the sugar mixture on top.
9 Place the tart into the oven and bake for 45 minutes. You can put a baking sheet on the bottom rack of the oven to catch any pear juices that may bubble over.
10 The tart is done when the pears are soft, the tart shell is light brown and crisp, and the juices are bubbling. Remove from the oven and let cool to allow the juices to thicken. Enjoy!
Tip: The tart can be stored in the fridge for up to one week, but it’s best eaten within the first few days.
To learn more about Stemilt, visit www.stemilt.com
