Decadent Vegan Pear, Ginger & Almond Tart: Your Essential Autumn Baking Guide
Embrace the cozy flavors of fall with this exquisite vegan pear, ginger, and almond tart. This delightful dessert features a perfectly crisp shortcrust pastry shell, generously filled with a warmly spiced stem ginger almond frangipane, and topped with tender, juicy poached pears. It’s an impressive centerpiece for a sophisticated dinner party, yet equally comforting and satisfying as a special treat for a coffee morning. Its harmonious blend of sweet, nutty, and subtly spicy notes makes it a truly unforgettable bake.
Frangipane tarts hold a special place in the baking world, offering a delightful combination of rich almond cream and flaky pastry. I’ve explored numerous variations over the years, from the beloved vegan Bakewell tart to a decadent chocolate pear frangipane creation. This particular vegan pear and ginger frangipane tart is my latest obsession, specifically crafted to highlight the vibrant and comforting tastes of the autumn season. What sets this recipe apart is its balanced sweetness; the ginger provides a gentle, aromatic warmth that beautifully complements the natural sweetness of the pear and the rich nuttiness of the almond, without ever overwhelming the palate.
One of the best qualities of this tart is its versatility in serving. Enjoy it cold as a refreshing mid-morning or afternoon snack alongside a warm cup of tea or coffee. When served warm, perhaps gently reheated, it transforms into an indulgent dessert, absolutely perfect with a dollop of vegan cream, a scoop of your favorite ice cream, or a pour of creamy vegan custard. It’s a truly adaptable treat that suits any occasion.
Key Ingredient Insights for Your Vegan Pear, Ginger & Almond Tart
Understanding the role of each ingredient is crucial for achieving the perfect vegan pear, ginger, and almond tart. Here’s a detailed breakdown to ensure your baking success:
Choosing and Preparing Pears
Pears: For this recipe, I advocate poaching the pears in a delicate sugar syrup. This process ensures they become wonderfully soft and imbued with a lovely, slightly jammy texture. If you’re pressed for time or prefer a shortcut, tinned pear halves can be used as a convenient alternative; just be sure to pat them thoroughly dry before incorporating them into the tart. Alternatively, if you have very ripe, soft pears on hand, you can skip the poaching step entirely. However, if you opt for poaching, I highly recommend using firm, barely ripe Conference pears. Their texture holds up beautifully during the poaching process, preventing them from becoming mushy. Avoid overly soft pears for poaching, as they tend to disintegrate.
The Magic of Ginger
Stem ginger and ground ginger: This recipe utilizes two forms of ginger to create a layered flavor profile. Stem ginger, which is ginger root preserved in a sweet sugar syrup, provides bursts of intense, chewy ginger flavor. Most major supermarkets in the UK stock it, and it can also be made at home if you’re feeling adventurous. If stem ginger is unavailable, crystallized or candied ginger can serve as a suitable substitute. In such cases, I recommend brushing the baked tart with warm apricot jam instead of the stem ginger syrup for a similar glossy finish and fruity sweetness.
Flour Power
Plain flour: Standard plain (all-purpose) flour is exactly what’s needed for both the pastry and the frangipane. It’s important not to substitute it with wholemeal flour, as this will significantly alter the texture and density of the tart. While I haven’t personally tested a gluten-free version of the pastry, a good quality plain gluten-free flour blend should work well for the frangipane, though you would need to source a reliable gluten-free shortcrust pastry recipe.
Cornflour (cornstarch): A small amount of cornflour plays a vital role in the frangipane. It acts as a thickening agent, helping to set the almond cream beautifully and giving it that classic smooth, firm, yet moist texture once baked.
Vegan Fats for Flaky Pastry
Vegan butter: The type of vegan butter you choose is critical, particularly for the pastry. For the best, crispiest shortcrust, you absolutely need to use a solid block butter or margarine, not the soft, spreadable kind found in tubs. Block butter contains less water and a higher fat content, which is essential for creating flaky layers and preventing a soggy bottom. My personal favorites include Naturli Vegan Block and Flora Plant Butter, but any high-quality vegan block butter will yield excellent results.
Almond Essentials
Ground almonds: This forms the very foundation of the frangipane, providing its characteristic nutty flavor and tender texture. In the US, it’s often referred to as almond flour. For an extra touch of elegance and crunch, I love to scatter some toasted flaked almonds over the finished tart, but this decorative step is entirely optional.
My Secret for Crispy Pastry
Vodka: Here’s my not-so-secret trick for achieving an exceptionally crispy pastry: vodka. Unlike water, vodka has a significantly lower water percentage. When used to bind the pastry dough, the alcohol evaporates completely during baking, leading to less gluten development and a much flakier, crispier crust. You won’t taste the vodka at all in the final product. Of course, you can certainly use cold water instead if you prefer, but if you happen to have a bottle of vodka tucked away in your cupboard, I strongly encourage you to give this method a try – you’ll be amazed by the results!
Non-Dairy Milk Choices
Milk: For optimal baking results, I generally recommend using soy milk due to its higher protein content, which contributes to a richer texture in vegan bakes. However, any unsweetened non-dairy milk will work effectively in this recipe. Just ensure it’s unsweetened to maintain control over the tart’s overall sweetness level.
The Leavening Agent
Baking powder: A small amount of baking powder is included in the frangipane mixture. Its purpose is to provide a gentle lift and lightness, compensating for the absence of eggs, which would typically fulfill this role in a traditional frangipane.
Sweetening Your Tart
Sugar: You’ll require two types of sugar for this recipe: icing (powdered) sugar for the pastry and either caster or granulated sugar for the poached pears and frangipane. It’s important to note that this pear, ginger, and almond tart is designed to be made with these specific sugars and cannot be successfully prepared with liquid sweeteners or artificial sugar substitutes.
Essential Flavor Booster
Almond extract: This ingredient is non-negotiable! Without it, the tart simply wouldn’t deliver that wonderfully pronounced almond flavor that is characteristic of a classic frangipane. Do not omit it.
Crafting Your Vegan Pear, Ginger And Almond Tart: A Step-by-Step Guide
(For precise measurements and complete instructions, please refer to the comprehensive recipe card located at the bottom of this page.)
- Step 1: Poaching the Pears. To prepare the tender poached pears, combine water, sugar, fresh lemon juice, and vanilla extract in a deep saucepan. Bring the mixture to a gentle simmer, stirring occasionally to ensure the sugar fully dissolves. Carefully add the peeled pears to the simmering liquid and continue to simmer for approximately 20 minutes, or until the pears become beautifully tender when pierced with a knife.
- Step 2: Preparing the Pastry Dough. Begin making your crisp pastry by combining the plain flour, ground almonds, icing sugar, and a pinch of salt in a large mixing bowl. Add the cold, diced vegan block butter. Using only your fingertips, gently rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs and no visible lumps of butter remain. This ensures a tender and flaky pastry.
- Step 3: Forming and Chilling the Pastry. Introduce the cold vodka (if using) and mix gently to combine. Gradually add just enough cold water, a tablespoon at a time, until the pastry comes together to form a cohesive ball. Be careful not to overwork the dough. Shape the pastry into a flat disc, wrap it securely in cling film or parchment paper, and refrigerate for approximately one hour. This chilling period is crucial for relaxing the gluten and making the pastry easier to roll.
- Step 4: Lining the Tart Tin. On a lightly floured surface, roll out the chilled pastry into a circle large enough to comfortably line a 25cm (10-inch) round tart tin. Carefully transfer the pastry to the tin, pressing it gently but firmly into all the corners and up the sides. Use a rolling pin to roll over the top edge of the tin, neatly trimming off any excess pastry. Prick the base of the pastry shell all over with a fork to prevent it from puffing up during baking.
- Step 5: Chilling for Blind Baking. Place the lined pastry case into the freezer for at least 20 minutes. This quick freeze helps to firm up the butter in the pastry, which in turn minimizes shrinkage during baking and contributes to a super crisp crust. While it’s chilling, prepare for blind baking by lining the frozen pastry case with baking parchment or tin foil, pressing it firmly into the corners. Fill the lined case with baking beans or dried rice, ensuring the sides are adequately supported.
- Step 6: Blind Baking the Pastry. Preheat your oven to 180°C/160°C fan/350°F/gas mark 4. Bake the pastry case with the baking beans for 15 minutes. After this initial bake, carefully remove the foil and baking beans. Return the tart shell to the oven for an additional 5-10 minutes, or until it appears pale golden and feels dry to the touch. This blind baking step creates a robust base that prevents a soggy bottom.
- Step 7: Preparing the Frangipane. In a large bowl, whisk together the ground almonds, plain flour, cornflour, ground ginger, baking powder, and sugar until well combined. This ensures all the dry ingredients are evenly distributed. Add the non-dairy milk, melted vegan block butter, and almond extract to the dry mixture. Whisk everything together until you achieve a wonderfully smooth, lump-free frangipane batter. Finally, fold in the finely chopped stem ginger, distributing those delightful spicy notes throughout the filling.
- Step 8: Assembling the Tart. Pour the prepared frangipane mixture into the blind-baked pastry case and use a spatula to spread it evenly. Take your poached pear halves (ensure they are drained and patted dry) and carefully arrange them on top of the frangipane. You can place them in a decorative pattern, leaving a small gap between each pear to allow the frangipane to bake around them.
- Step 9: Baking the Tart. Place the assembled tart into your preheated oven and bake for approximately 50-60 minutes. The frangipane should be fully set, and a skewer inserted into the center should come out with only a few moist crumbs, but no wet batter. If you notice the top browning too quickly during the last stages of baking, loosely tent the tart with a piece of tin foil to prevent over-browning.
- Step 10: Finishing Touches. Once the tart is baked and still warm, gently brush the surface with the luscious syrup from the jar of stem ginger. This adds a beautiful sheen and an extra layer of ginger flavor. Immediately sprinkle generously with toasted flaked almonds for added texture and visual appeal. Allow the tart to cool in its tin for about 20 minutes before carefully transferring it to a wire rack to cool completely. This ensures the pastry sets properly and prevents breakage.
Expert Tips for a Flawless Vegan Pear, Ginger & Almond Tart
Achieving baking perfection often comes down to a few key techniques. Here are my top tips to ensure your vegan pear, ginger, and almond tart turns out absolutely magnificent:
- Precision with Measurements: All my recipes are developed using grams, and for consistent baking results, I cannot stress enough the importance of using metric measurements with a digital scale. Cups are notoriously inaccurate and can lead to varied outcomes. A digital scale is not only more precise but also typically results in less mess!
- Chill Your Pastry: Never skip the chilling step for your pastry dough. If the pastry is too warm, it will be soft, sticky, and incredibly difficult to roll out and handle. Chilling allows the butter to firm up and the gluten to relax, making it much more manageable and preventing shrinkage.
- Handle Pastry Gently: For the flakiest, crispiest pastry, avoid overworking the dough or letting it get too warm. Overworking develops the gluten too much, leading to a tough crust. The freezing step before blind baking is a game-changer; it helps the pastry hold its shape, remain crisp, and significantly reduces shrinkage.
- Pear Selection for Poaching: If you’re poaching your own pears, always select firm, barely ripe varieties like Conference, Bosc, or Anjou. Pears that are too soft or overripe will turn into mush during the poaching process. If you only have soft, ripe pears, it’s best to skip poaching and simply add them raw to the tart.
- Enhance Poaching Syrup: For an even richer, more complex spiced flavor, consider adding whole spices to your pear poaching syrup. Cinnamon sticks, star anise, whole cloves, and allspice berries are wonderful additions that infuse the pears with deeper autumnal notes.
- Time-Saving Pastry Option: If you’re short on time, don’t hesitate to use a good quality store-bought shortcrust pastry. Many brands are vegan-friendly; for example, most Jus-Rol pastry products (excluding their ‘all-butter’ variety) are suitable for vegans.
- Add a Jam Layer: For an extra layer of flavor and moisture, you can spread about 4 tablespoons of your favorite jam beneath the frangipane filling. Ginger jam would perfectly complement the existing flavors, or a blackberry jam could offer a lovely tart contrast.
- Prevent Over-Browning: If the tart starts to brown too much on top while the frangipane is still baking, loosely tent it with aluminum foil. This will prevent scorching while allowing the filling to cook through.
Frequently Asked Questions (FAQ’s) About Your Vegan Pear, Ginger & Almond Tart
To maintain its freshness and quality, store the pear, ginger, and almond tart in a well-covered, airtight container in the refrigerator. It will keep beautifully for up to 4 days. You can serve it directly from the fridge, or gently warm individual slices briefly in the microwave for a comforting treat.
Yes, several elements can be prepped ahead of time to streamline your baking process. The pastry dough can be made up to 2 days in advance and stored tightly wrapped in the fridge. If it becomes too firm to roll out, simply let it sit at room temperature for about half an hour before working with it. For even greater convenience, you can roll out the pastry, transfer it to the tart tin, freeze it until solid, then wrap it well and store it in the freezer for up to a week. Simply blind bake from frozen when you’re ready to assemble. The poached pears can also be prepared 3 days in advance and stored in their poaching syrup in the fridge. The frangipane, however, is best made just before use, as the baking powder is most active when fresh, ensuring optimal lift.
While I wouldn’t recommend freezing the entire tart before serving (as it’s best enjoyed fresh), any leftover slices can certainly be frozen. To prevent freezer burn and maintain flavor, ensure each slice is thoroughly wrapped in plastic wrap and then placed in an airtight container or freezer bag. It can be frozen for up to 3 months. To serve, simply allow the frozen slices to defrost completely at room temperature, then warm slightly if desired.
This tart is wonderfully versatile and can be enjoyed both warm and cold. For a truly luxurious dessert, serve it warm with a generous scoop of vegan vanilla ice cream, a dollop of plant-based whipped cream, or a silky smooth vegan custard. Alternatively, a chilled slice makes for an exquisite accompaniment to your morning coffee or afternoon tea, offering a delightful and satisfying treat any time of day.
Discover More Irresistible Vegan Frangipane Tarts:
If you’ve fallen in love with this pear, ginger, and almond tart, you’ll be thrilled to explore other delightful vegan frangipane creations. Here are some more recipes to inspire your next baking adventure, each offering a unique twist on this classic almond-filled pastry:
- Chocolate Pear Frangipane Tart (Vegan)
- Vegan Apricot Frangipane Tart
- Mincemeat Frangipane Tart (Vegan)
- Pistachio Cherry Frangipane Tart (Vegan)
- Vegan Cherry Bakewells
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Print Recipe
Vegan Pear, Ginger And Almond Tart
Ingredients
Poached Pears:*
- 4 small firm conference pears, barely ripe peeled
- 1 litre (4 cups) water
- 200 g (1 cup) caster or granulated sugar
- juice of 1 lemon
- 2 teaspoons vanilla extract
Pastry:
- 200 g (1 + ⅔ cup) plain (all-purpose) flour
- 50 g (½ cup) ground almonds (almond flour)
- 30 g (⅓ cup) icing (powdered) sugar
- ¼ teaspoon salt
- 130 g (½ cup + 1 Tablespoon) vegan block butter cold and diced
- 1 Tablespoon cold vodka (or water)
Frangipane:
- 200 g (2 cups) ground almonds (almond flour)
- 60 g (½ cup) plain (all-purpose) flour
- 40 g (⅓ cup) cornflour (cornstarch)
- 1 Tablespoon ground ginger
- 1 ½ teaspoons baking powder
- 120 g ( ½ cup + 1 ½ Tablespoons) caster or granulated sugar
- 150 g (⅔ cup) vegan block butter melted
- 120 g (½ cup) unsweetened non-dairy milk (I use soy)
- 1 teaspoon almond extract
- 3 balls stem ginger finely chopped
To Finish:
- 2 Tablespoons syrup from the jar of stem ginger
- handful toasted flaked almonds
Instructions
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To prepare the poached pears, combine the water, caster or granulated sugar, fresh lemon juice, and vanilla extract in a deep saucepan. Bring this mixture to a gentle simmer over medium heat, stirring continuously until the sugar is completely dissolved. Carefully add the peeled pears to the simmering liquid and continue to cook at a gentle simmer for approximately 20 minutes, or until the pears feel tender when lightly poked with a fork.4 small firm conference pears, barely ripe, 1 litre (4 cups) water, 200 g (1 cup) caster or granulated sugar, juice of 1 lemon, 2 teaspoons vanilla extract
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Once tender, remove the saucepan from the heat and allow the pears to cool completely within their poaching liquid. This helps them absorb more flavor and prevents them from drying out.
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To make the pastry, start by mixing together the plain (all-purpose) flour, ground almonds (almond flour), icing (powdered) sugar, and salt in a large mixing bowl. Add the cold, diced vegan block butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs and no large lumps of butter are visible. This technique is crucial for creating a flaky pastry.200 g (1 + ⅔ cup) plain (all-purpose) flour, 50 g (½ cup) ground almonds (almond flour), 30 g (⅓ cup) icing (powdered) sugar, ¼ teaspoon salt, 130 g (½ cup + 1 Tablespoon) vegan block butter
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Add the cold vodka (if you are using it) and gently mix to incorporate. Gradually add enough cold water, a tablespoon at a time, until the pastry comes together to form a cohesive ball. Shape the pastry into a flat disc, wrap it tightly in plastic film, and refrigerate for about an hour, or until it is firm enough to roll out easily. This chilling step is vital for a manageable and flaky dough.1 Tablespoon cold vodka
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On a lightly floured work surface, roll out the chilled pastry into a circular shape large enough to line a 25cm (10-inch) round tart tin. Carefully transfer the rolled pastry into the tin, pressing it gently but firmly into the corners and up the sides. To trim the excess, simply roll your rolling pin over the top edge of the tart tin.
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Prick the base of the pastry shell all over with a fork to prevent air bubbles during baking. Then, place the entire pastry-lined tin into the freezer for 20 minutes to firm up. In the meantime, preheat your oven to 180°C/160°C fan/350°F/gas mark 4.
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Once frozen, line the pastry case with baking parchment or tin foil, ensuring it’s pressed snugly into the corners. Fill the lined case with baking beans or dried rice, making sure the sides are well-supported to prevent them from slumping.
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Bake the pastry shell with the weights for 15 minutes. Then, carefully remove the tin foil and baking beans. Return the tart shell to the oven for an additional 5-10 minutes, or until it is a very pale golden color and feels dry to the touch. This blind baking prevents a soggy bottom. Remove from the oven and set aside to cool slightly.
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To prepare the frangipane, in a large mixing bowl, thoroughly stir together the ground almonds (almond flour), plain (all-purpose) flour, cornflour (cornstarch), ground ginger, baking powder, and granulated or caster sugar. Ensure all dry ingredients are evenly distributed.200 g (2 cups) ground almonds (almond flour), 60 g (½ cup) plain (all-purpose) flour, 40 g (⅓ cup) cornflour (cornstarch), 1 Tablespoon ground ginger, 1 ½ teaspoons baking powder, 120 g ( ½ cup + 1 ½ Tablespoons) caster or granulated sugar
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Next, add the unsweetened non-dairy milk, melted vegan block butter, and almond extract to the bowl with the dry ingredients. Whisk everything together until the mixture is completely smooth and free of any lumps.150 g (⅔ cup) vegan block butter, 120 g (½ cup) unsweetened non-dairy milk (I use soy), 1 teaspoon almond extract
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Gently stir in the finely chopped stem ginger until it is evenly distributed throughout the frangipane. Then, scrape the entire frangipane mixture into the partially cooled, blind-baked pastry case and spread it out level with a spatula.3 balls stem ginger
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Drain the cooled poached pears from their syrup and gently pat them dry using kitchen paper. Carefully slice each pear in half lengthwise and use a small teaspoon or melon baller to scoop out the core.
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Artfully arrange the prepared pear halves on top of the frangipane filling. You can place them in a circular pattern or any other design you prefer, ensuring a small gap is left between each one.
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Bake the tart in the preheated oven for 50-60 minutes, or until the frangipane is completely set. You can test for doneness by inserting a skewer into the center; it should come out with a few moist crumbs attached, but no wet batter. If the top begins to brown too quickly towards the end of the baking time, loosely cover the tart with a piece of tin foil to prevent over-browning.
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Once baked, gently brush the warm tart with 2 tablespoons of syrup taken directly from the jar of stem ginger. Immediately scatter a generous handful of toasted flaked almonds over the top. Allow the tart to cool in its tin for at least 20 minutes before carefully transferring it to a wire rack to cool completely. This resting period helps the tart set and makes it easier to slice.2 Tablespoons syrup from the jar of stem ginger, handful toasted flaked almonds
Notes
- *If your pears are already very soft and ripe, it’s best to skip the poaching step. Poaching soft pears can cause them to become mushy and excessively wet. Instead, simply peel, halve, and core them just before you are ready to assemble the tart. If using tinned pears, remember to pat them thoroughly dry with kitchen paper before arranging them on the frangipane.
- For additional helpful tips, detailed ingredient explanations, comprehensive storage instructions, and step-by-step photos, please refer to the main article content above the recipe card.
- A friendly reminder for bakers: all my recipes are developed and tested using grams. To achieve the most accurate and consistent results in your baking, I highly recommend using a digital kitchen scale for metric measurements rather than relying on cup conversions. Cups can be an imprecise measuring system, whereas a scale provides far better, more reliable outcomes and often makes for an easier and less messy baking experience!
I’d love to hear about your experience! If you tried this delectable recipe, please let me know how it went. Feel free to rate it, leave a comment below, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your creations!