Olivia Sinton's Simply Delicious Pear Tart

Perfect Holiday Dessert, Mouthwatering But Not Too Sweet

To make pear tart, you'll a deep 9 inch wide pie dish lined with unbaked short-crust pastry. Use Olivia's pastry recipe, or for a vegan tart, use Savvy Vegetarian's 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

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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 cream, use 1 1/4 cups unfiltered pear juice (BioNatura brand is good) + 4 Tbsp corn starch
• Pie crust
• Deep 9 inch pie dish

Directions:

1. Preheat oven to 400 degrees
2. In a small bowl combine flour, 2 tsp sugar and cinnamon together
3. Sprinkle sugar mixture over uncooked pastry base
4. Arrange pears cut side down in pie shell
5. Sprinkle with rind and raisins and pour over oil and remaining 3 Tbsp of sugar
6. Then pour in cream
7. Vegan Option: Cook the pear juice and cornstarch, stirring with a whisk, until thickened, then pour over pears
8. Bake at 400° F for 20 minutes then 350° F for another 25 minutes
9. Cool for 1 hour before serving

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