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Olivia Sinton's Simply Delicious Pear Tart
Perfect Holiday Dessert, Mouthwatering But Not Too Sweet
Olivia Sinton's Pear Tart is mouthwatering, but not too sweet. Olivia is famous for her vegetarian cooking in Fairfield, IA - it's an honor for us to feature her recipes.
The subtle flavor of pears in this tart recipe is enriched with cinnamon, orange and lemon rind, raisins and cream, making this a perfect recipe for holiday baking.
To make pear tart, you'll need a deep 9 inch wide pie dish lined with unbaked short-crust pastry. Use Olivia's pastry recipe, or for a vegan tart, use vegan pie crust.
Nutrition Data, lacto-ovo, 142g: 264 calories, 93 calories from fat, 44g carbohydrate, 11g fat, 9mg sodium, 36g sugars, 3g dietary fiber, 1g protein, very low in Sodium. Estimated glycemic load: 23
Nutrition Data, vegan, 150g: 171 calories, 33 calories from fat, 36g carbohydrate, 4g fat, 4mg sodium, 21g sugars, 3g dietary fiber, 1g protein, 40% DV Vitamin C, low in Saturated Fat, very low in Cholesterol and Sodium. Estimated glycemic load: 16
Pear Tart Ingredients:
- 1 Tbsp flour
- 3 Tbsp + 2 tsp sugar
- 1 tsp cinnamon
- 4 D'Anjou Pears (tender but not too ripe) peeled, halved and cored
- 1/2 tsp grated orange rind
- 1/2 tsp grated lemon rind
- 1/4 cup raisins
- 2 Tbsp Vegetable Oil
- 1 1/4 cups Heavy Cream
- Vegan Option: Instead of dairy cream, use full fat coconut milk mixed with unfiltered pear juice (BioNatura brand is good) + 2 Tbsp corn starch
- Pie crust
- Deep 9 inch pie dish
Directions:
- Preheat oven to 400 degrees
- In a small bowl combine flour, 2 tsp sugar and cinnamon together
- Sprinkle sugar mixture over uncooked pastry base
- Arrange pears cut side down in pie shell
- Sprinkle with rind and raisins and pour over oil and remaining 3 Tbsp of sugar
- Then pour in cream
- Vegan Option: Cook the coconut milk, pear juice and cornstarch, stirring with a whisk, until thickened, then pour over pears
- Bake at 400� F for 20 minutes then 350� F for another 25 minutes
- Cool for 1 hour before serving
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