Gingery Pear Tart (Vegan + GF)

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Overhead shot of our caramelized pear and ginger tart

Beautiful, sophisticated, and subtly spicy…is that you or this recipe?! It’s definitely both. This gingery pear tart is the show-stopping fall dessert you’ve been waiting for, and it’s way easier than it looks!

Just 10 ingredients required for this elegant vegan and gluten-free masterpiece! It’s a unique treat perfect for your holiday table, and it wouldn’t say no to a scoop of ice cream. Let’s bake, friends!

Salt, brown sugar, tapioca flour, sorghum flour, brown rice flour, chia seeds, lemon, pears, ginger powder, and vegan butter

This STUNNER begins with the crust. You’ll cut vegan butter into a blend of gluten-free flours and ground chia seeds. The sorghum flour provides a sweet and neutral taste, brown rice flour adds structure, tapioca flour keeps it light, and ground chia seeds provide binding.

Using a fork to cut cubed vegan butter into the flours

Then, we add a little water, turning it into a moldable dough. It’s ready for a quick chill in the refrigerator to maximize the flakiness of the crust.

Circle of vegan gluten-free tart dough

While the dough is chilling, we prepare the pears by thinly slicing each quarter and keeping the slices together in groups (to make it pretty!).

Thinly sliced quartered pears

Once the dough has chilled, we roll it out, transfer to a tart pan, and sprinkle with brown sugar and ground ginger. This forms the groundwork for a sweet and spicy sauce!

Sprinkling sugar onto an unbaked tart crust

Next, it’s time to unleash your inner artist and start arranging the pears. There’s no set way to arrange them, but try not to leave any gaps. Once your pear artistry is complete, you’ll drizzle with lemon juice, add the remaining ginger and brown sugar, and top with slices of vegan butter.

Sliced pears, vegan butter, and brown sugar over a crust in a tart pan

The oven will do the rest of the work! While in the oven, the pears will become tender, caramelized, and coated in saucy sweetness. And the crust? Flaky, golden brown perfection!

Two slices cut from the rest of the ginger pear tart

We hope you love this pear tart! It’s:

Caramelized
Subtly gingery
Perfectly sweet
Surprisingly easy
& SO stunning!

Serve it on its own or top with vegan vanilla ice cream (our fave!) or coconut whipped cream.

More Delicious Pear Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Slice of gluten-free ginger pear tart topped with a scoop of vegan vanilla ice cream

Gingery Pear Tart (Vegan + GF)

Subtly spiced and perfectly sweet pear tart! A stunning, easy dessert perfect for fall and the holiday table. Vegan, gluten-free, and just 10 ingredients required!
Author Minimalist Baker
Print
Top down shot of our gluten-free ginger pear tart
5 from 3 votes
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 8 (Slices)
Course Dessert
Cuisine French-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

CRUST

  • 1 cup sorghum flour*
  • 1/2 cup brown rice flour
  • 1/2 cup tapioca flour (also called tapioca starch)
  • 1 Tbsp ground chia seeds*
  • 1/2 tsp sea salt
  • 10 Tbsp cold vegan butter, cut into cubes (we used Miyoko’s)
  • 4-6 Tbsp water

FILLING

  • 3 medium pears (ripe but still slightly firm)
  • 1/2 cup brown sugar
  • 2 ½ tsp ground ginger powder
  • 3 Tbsp lemon juice (1 medium lemon yields ~3 Tbsp or 45 ml)
  • 2 Tbsp cold vegan butter, thinly sliced (we used Miyoko’s)

Instructions

  • In a medium mixing bowl combine the sorghum flour, brown rice flour, tapioca flour, ground chia seeds, and salt. Whisk until well combined. Next, add the cubed vegan butter and break the butter down into the flour mixture using a pastry cutter, fork, or clean hands. The texture should look sandy, with no lumps of butter larger than a pea. Add the lesser amount of water and stir. At this point the dough should hold together when squeezed — if it’s not, add more water 1 Tbsp at a time until the dough starts to come together. Turn the dough out onto a piece of parchment or wax paper and shape into a flat disk. Place in the refrigerator for 20-30 minutes.
  • Meanwhile, prepare your pears by quartering them, removing the cores, and then slicing uniformly lengthwise in very thin slices (1/16”-1/8”). Try to keep each quarter's slices gathered together so when you finish slicing it still looks like a uniform quarter (see photo). This will be helpful when arranging your pears.
  • In a small mixing bowl, combine the brown sugar and ginger powder. Set aside.
  • After chilling the dough, preheat your oven to 400 degrees F (204 C). Prepare a 9-10 inch tart pan by lightly greasing the pan with vegan butter (or use a non-stick springform pan for ease). Remove the dough from the refrigerator and sprinkle a clean work surface with sorghum or brown rice flour. Roll out the dough into an even circle (about 12 inches in diameter), working quickly. To transfer your crust, gently roll it up onto your rolling pin and unroll in the tart pan, or quickly (and confidently!) flip it into the pan. Press the dough into the sides of the tart pan and patch any holes or cracks with your fingers. Trim any excess dough with a paring knife.
  • To the bottom of the prepared tart shell add about 2/3 of the brown sugar and ginger mixture, reserving the rest for the top of the tart. Use your hands to disperse the sugar and spice evenly. Next, place each sliced pear quarter on top of the crust, fanning them out so they spread slightly. Repeat with the remaining pear quarters. There is no set way to do this, just go with the shape of the pear and try not to leave any gaps. You can definitely overlap them! Drizzle the lemon juice over the pears, sprinkle with the remaining brown sugar and ginger, and top with 2 Tbsp of sliced vegan butter.
  • Cover the tart with foil, place on a baking sheet (just in case, to catch any drips) and bake for 25 minutes. Remove the foil and bake for an additional 28-35 minutes, until the crust is dark golden brown and the pears are extremely tender when tested with a knife.
  • Remove from the oven and let cool for at least 25 minutes before serving to let the juices set up. Carefully remove the tart, slice, and enjoy! Delicious topped with vanilla ice cream or coconut whipped cream.
  • Leftovers keep covered at room temperature for 1 day or in the refrigerator for 2-3 days. Not freezer friendly.

Video

Notes

*We tested replacing the three flours in this recipe with our GF blend and it creates a stable crust, but we preferred sorghum, brown rice, and tapioca starch because they created a more flaky result.
*The closest sub for sorghum flour would be oat flour, but we haven’t tested it in this recipe.
*We find ground chia is a little more absorbent and better at binding than ground flax, but flaxseed meal might work in place of ground chia seeds in this recipe. Let us know in the comments if you try it!
*Coconut sugar works okay in place of brown sugar, but it’s less caramelly and slightly sour.
*Nutrition information is a rough estimate.
*Loosely adapted from Epicurious.

Nutrition (1 of 8 servings)

Serving: 1 slice Calories: 332 Carbohydrates: 45.9 g Protein: 2.5 g Fat: 16.2 g Saturated Fat: 12.2 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 0.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 166 mg Potassium: 185 mg Fiber: 4 g Sugar: 15.8 g Vitamin A: 18 IU Vitamin C: 5.2 mg Calcium: 24 mg Iron: 1.2 mg

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  1. Cameran says

    Made as written for brunch. Everyone loved it, the crust was incredibly flakes, perfect gingery tender pears. Thank you for the fabulous tart recipe!

  2. Ciara Bourne says

    I made this the share for Friendsgiving. I used oat flour instead of sorghum and flax seed meal instead of ground chia seeds. I used 2/3 of the ginger knowing some people don’t like ginger THAT much. It turned out great and was a hit among everyone, even the non-vegans!

  3. Jeannette says

    Looking forward to making this for Thanksgiving! Wanted to get a head start with the crust and wonder if (once at the refrigerator stage) it will store for a few days?
    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jeannette, yes, that should work well as long as it’s well covered to prevent it from drying out. Let us know how it goes!

  4. Michelle says

    Hello!
    Could I use a store-bought crust with this? I don’t think I will have time to make the crust…even though I know it will be better that way!
    Thank you!
    Michelle

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle, the crust on this one is a little more sturdy (like a tart) vs. a traditional pie crust. We think it might work to use a store-bought crust, but it won’t be as sturdy. Also, you’d ideally want to par-bake the crust for 15-20 minutes to prevent it from becoming soggy, but it may cause the crust to brown too much before the pears are fully tender. Covering with foil throughout the baking process might help. Let us know if you try it!

  5. Anne L Thomas says

    I don’t like gluten-free pie crust. Can I make this with a wheat-based crust? It looks delicious and I really would like to make it. Thank you.

      • Pouneh says

        Hello,

        If I don’t use a GF crust and opt for whole wheat, are the dimensions the same? 2 cups of whole wheat flour?

        Thanks!

        Pouneh

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Pouneh, the ratio should be the same for whole wheat flour. If possible we suggest cutting the whole wheat flour with some all-purpose flour to give the crust more structure!

  6. Shannon says

    Super delicious and not too tricky! Great flaky pastry, didn’t have vegan butter so used a stick of the real thing and added 1-2 tsp cinnamon. Thanks for the awesome way to use some pears!

  7. Annie S. says

    This sounds delightful! I am curious, do you think that I could flip this recipe and turn it into a cobbler? I’m curious if you think the base would be a good topping, or if there’s a different recipe of yours that would be more suitable for the topping. I would imagine the filling would be fine? Thank you xoxo!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leslie, we haven’t tried it but flaxseed meal should work! The chia is simply acting as a binder!

  8. Kate Somers says

    I will try this today. I have a vegan puff pastry in the fridge. Would you still recommend covering the pie/ tart with foil?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kate, we haven’t tested it that way, but would suggest covering for less time and trying to only cover the pears (so they steam and get saucy), and not the puff pastry. Hope that helps!