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Pear tart/pie

Makes 8 to 10 servings
Makes 8 to 10 servings


  • 2 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/2 teaspoon salt
  • 4 tablespoon sugar
  • 8 tablespoon vegan buttery spread, chilled (earth balance)
  • 1 tablespoon egg (or egg white)
  • 4 tablespoon firm pears
  • 2 tablespoon whole wheat pastry flour
  • 1/4 teaspoon cinnamon
  • 2 tablespoon sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon honey


Baking Directions:

To make shell:1. Put 2 cups whole wheat pastry flour, 1/2 cup all purpose flour, salt, and sugar in the bowl of a food processor.

Whirl to combine ingredients.


Cut the buttery spread into small pieces and add to the bowl of the food processor.

Pulse until the flour is moistened and buttery spread is evenly distributed.

Add the egg or egg white and process until smooth.

Do not over process.


Measure out 1/3 cup of the dough and set aside.

Place the remainder of the dough into an 11-inch tart pan with a removable bottom.

Press the dough onto the bottom and sides of the tart pan to an even thickness.

You can patch sides as needed.


Peel, core and slice pears from stem end to bottom, about 1/2 inch thickness.

Mix the flour, cinnamon and sugar in a small bowl.

Stir flour mixture into the pears and gently coat the fruit.


Place the pear slices in the tart shell going around the outside in a circular pattern, keeping them close together.

Reverse the pattern of the pears to fill the inside of the tart.


Mix the lemon juice and the honey.

Pour evenly over the fruit.

 Sprinkle the remaining dough evenly over the tart.


Place tart on the middle shelf of a 400 degree oven for 45 minutes or until crust is golden and fruit is bubbling.