Jamie Oliver Vegetarian Pear Tarte

You know those desserts that look like they took hours to make, but secretly came together in a cozy flurry of flour, fruit, and a bit of weekend magic? This vegan pear tarte is exactly that. Rustic enough to feel homey, but elegant enough to make you feel like someone in a soft jumper on a cookbook cover.

I made this on a rainy Saturday while jazz played in the background (I know, very cliché — even had a half-drunk cup of cold tea nearby). It’s got flaky pie crust, sweet Bosc pears, and this soft glaze of apricot jam that gives it just enough shine without turning it into a supermarket tart. Bonus: no eggs, no dairy — just simple plant-based loveliness that makes the house smell gorgeous.

You don’t need a tart pan. You don’t need perfect pears. Just a little time, a rolling pin, and maybe a spoon to sneak a warm slice straight off the tray.

Why You’ll Love It

• Flaky, buttery crust — with no actual butter
• Sweet pears with warm spices (and that apricot glaze? Yes please)
• Only 2 pears needed — no need to buy a whole bag
• Naturally vegan and accidentally impressive
• Great make-ahead dessert — even better the next day
• Flexible and forgiving — rustic is the goal here

Ingredients

Pie Dough:

• 1¼ cups all-purpose flour
• 2 tsp sugar
• ¼ tsp salt
• 4 tbsp cold vegan butter, cubed
• 4 tbsp vegan shortening, cubed
• 2½ to 3 tbsp ice water

Filling:

• 2 medium Bosc pears
• 1 tbsp lemon juice
• 1 tbsp apricot jam
• 2 tbsp sugar
• ¼ tsp ground cinnamon
• ¼ tsp ground ginger

Vegan “Egg Wash”:

• ½ tbsp almond milk
• ½ tbsp maple syrup

How to Make It

Make that crust from scratch:

In a big bowl, whisk together the flour, sugar, and salt. Add the cold vegan butter and shortening, then cut it in with a pastry cutter (or your fingers if you’re feeling rebellious) until it’s crumbly. Add ice water slowly — 2½ tbsp first, then more if needed — just until the dough holds together.

Chill it down:

Form the dough into a flat disc, wrap it, and chill it in the fridge for at least 2 hours. (Overnight is even better if you’ve got the patience. I usually don’t.)

Slice up those pears:

When you’re ready to roll, preheat the oven to 425°F. Slice the pears in half, scoop out the seeds, lop off the ends, and then slice them thinly. Rub with lemon juice so they stay golden and juicy while baking. I like to fan mine slightly, like a sleepy hedgehog.

Roll and fill:

Roll the chilled dough between two sheets of parchment into a rough ¼-inch-thick circle. Transfer to a lined baking tray. Spread the apricot jam in the center, leaving a 1.5–2 inch border. Sprinkle on a bit of the sugar and spice mix.

Lay the pears like a masterpiece:

Layer the pears over the jam, overlapping if you like. Sprinkle more sugar and spice between the slices. Fold the edges of the dough up and over the fruit — don’t overthink it. Patch any cracks with leftover bits of dough.

Brush and bake:

Whisk together the almond milk and maple syrup, then brush it over the crust. Sprinkle the last of the sugar-spice mix over the top. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake another 30–35 minutes — the crust should be golden and the pears tender.

Let it cool a little (or not):

Cool for at least 10 minutes before slicing. Warm is best. Ice cream optional. Or not.

Common Mistakes and How to Dodge Them

Why is my crust tough?
You might’ve overmixed the dough or added too much water. Stop mixing once it holds together and keep that butter cold.

My pears released too much liquid!
That happens. Use firm pears like Bosc, and don’t skip the lemon juice — it helps control the juices and adds a little zip.

Can I skip the shortening?
You can, but it helps make the crust flaky. If you must, sub with more vegan butter, but expect it to be slightly softer.

My tart leaked!
Probably didn’t seal those dough cracks well enough. Just patch them up before baking — rustic means no one minds a wobble.

Storage and Reheating

Store any leftovers in an airtight container in the fridge for 3–4 days. The crust softens slightly over time, but it still tastes lush.

To reheat:

• Oven (best): 160°C (325°F) for 10 minutes to crisp it up again.
• Microwave: 30 seconds — softens the crust but still lovely.
• Air fryer: Works too! A quick 3–4 minutes at 160°C does wonders.

Frequently Asked Questions

Can I use a different fruit?
Yes! Apples, plums, even peaches. Adjust spices to match — cardamom with plums is chef’s kiss.

Do I need a tart pan?
Nope — this is a free-form galette. Just a baking tray and parchment paper.

Can I use store-bought pie dough?
Sure, I won’t tell. But the homemade one is flakier and worth the effort.

Can I freeze it?
Yes, though best to freeze after baking. Reheat straight from frozen at 170°C (340°F) for 15–20 mins.

Nutrition Facts (Per Serving):

• Calories: 305
• Fat: 16g
• Carbs: 38g
• Protein: 3g
• Sodium: 163mg
• Sugar: 14g