Recipe: Delicious Easy Vegan Pear Tarts

Easy Vegan Pear Tarts. Easy pear tart with puff pastry is one of my favorite tart recipes. It's perfect for Thanksgiving because it comes together in less than an hour and requires no fancy kitchen gadgetry! This is a simple, rustic pear tart that is made so much easier with the help of some store-bought puff pastry, no homemade pie dough needed!

Beat butter, sugar and cinnamon until crumbly. It might look fancy, but Hannah makes every recipe easy with her friendly "hold your hand" instructions. She guides you through each step with descriptive and affirmative words. You can have Easy Vegan Pear Tarts using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Easy Vegan Pear Tarts

1. Prepare of Bosch pears (2 medium size).
2. You need of Vegan butter (unsalted).
3. Prepare of Sugar (can use brown, cane, organic).
4. Prepare of Ground cinnamon.
5. Prepare of Ground nutmeg.
6. Prepare of Ground ginger (optional).
7. It's of Vegan wonton wraps (Nasoya company makes good ones).

Plus, she keeps it realistic with things like press-in pie crusts and extra topping (just in case!). Peel them (optional) and dice into small cubes. Once sugar has dissolved add the pears and cook on medium heat until tender. Add in melted earth balance and brown rice syrup and stir well.

Easy Vegan Pear Tarts step by step

1. Wash the pears. Peel them (optional) and dice into small cubes. In a skillet, add vegan butter (3 tbsp) and 1/2 cup of sugar. Once sugar has dissolved add the pears and cook on medium heat until tender. Set aside to cool..
2. Preheat your oven to 350f or air fryer(I used the bread function in my airfryer).
3. Unwrap the wontons and place about six or eight of them on a baking sheet. Once pears are cool enough to the touch, add about half a spoon in the center of a wonton. Cover with another wonton (use a bit of water on the edges of the wonton to help seal them) use a fork to press into the wontons to make seams and keep the filling from falling out. I cut a slit in the middle the same you would a pie to help steam come out and not break the dough..
4. I baked them for about 10 to 12 minutes making sure to peek so they wont burn (some of them did bake a little too much) Once they cooled down, I ate them with a nice cup of hibiscus tea. Perfect little pie for kids too..

Cool tart for at least another hour before slicing with a thin, sharp knife dipped in cold water. Remove from the oven and allow the tart to cool down before removing it from the tin and cutting it into slices. The top will crisp up nicely as the tart cools down. Place the cornstarch in the bowl and mix well until combined. Bring the pot to a boil on medium heat, then when it reaches a boil take it off the heat.

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