The tart is done when the pears are soft, the tart shell light brown and crisp, and the juices are bubbling.You can put a baking sheet on the bottom rack of the oven to catch any pear juices that may bubble over. Place the tart into the oven and bake for 45 minutes. You can get really creative during this process. Gently align the pears in the tart shell in a decorative manner.Remove the tart shell from the freezer.In a small bowl, combine a 1/2 cup of granulated sugar, 2 tbsp of flour, and 2 tbsp of coconut oil.While the tart is freezing, peel and core the pears.Place the tart shell into the freezer for 10 minutes.Make sure to press the dough flat to the bottom of the pan and up the sides. When the dough is cool, press it into an 8” tart pan.Let the dough cool until you are able to touch it.Remove the bowl from the oven and stir in the flour until you have a ball.Be careful when removing the bowl from the oven. Place the bowl into the oven and heat for 10 minutes until all of the ingredients have melted. Combine the vegetable shortening, vegetable oil, water, granulated sugar, and salt in an ovenproof bowl.It’s sweet and tender and would make the perfect addition to any Thanksgiving dessert lineup. The filling is a simple mixture of pears, sugar, flour, and coconut oil. I use a mix of vegetable oil and shortening or in the tart shell, which gives it a nice crisp texture. This pear tart is vegan, but you’d never be able to tell. The Stemilt D’Anjou pears are so sweet and delicate and hold their shape in baked goods, which makes them a perfect fit for a tart. I love all the pears, but I think d’Anjou pears are the best for baking. We love to enjoy them on their own, sliced thinly, but when I get the chance, I also like to bake them into a tart. And really, who wouldn’t with their sweet and floral taste, and soft and delicate texture. I am fortunate that my kids also love pears. Nowadays, I don’t have the luxury of picking ripe pears from my best friend’s pear tree, but whenever they are in season, I try to buy and eat as many pears as I can (and bake my favorite Vegan Pear Tart), because you really can’t beat a perfectly ripe in-season pear. I have such fond memories of those sweet, delicate pears. Her mother spent weeks in the kitchen baking so many pear-themed desserts and the rest of the pears would get canned into glass jars and stored in the cold cellar during the winter. They were so sweet and delicate, just the way a pear should be. At the end of the summer, when the trees would begin to drop their fruit, I would go over to her house and eat as many pears as I could. When I was younger, I had a friend who had three beautiful pear trees growing in her backyard.
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