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Vegan pear tarte tatin (Pear pie)

Watch the video to see detailed instructions

Pear tarte tatin recipe

Ingredients:

Recipe for 28 cm/11" pan 
  • Approx. 1.2 kg Pearl and deseeded pears 
  • 50 g Margarine or vegan butter 
  • 2-3 tbsp Sugar 
  • 2 tsp Cinnamon powder 
  • Pinch of nutmeg 
 PIE DOUGH 
  • 2 1/2 cups AP flour 
  • 40 ml (2.5 tbsp) Sugar 
  • Pinch of salt 
  • 1 1/2 tsp Baking powder 
  • 1/2 cup Oil 
  •  Approx. 1/2 cup Oat milk 
 CREME ANGLAISE 
  • 450 ml Oat milk 
  • 2 tbsp Cornstarch 
  • 2 tsp Sugar 
  • 1 tsp Vanilla extract 
  • 1 tsp Vanilla sugar 
 
 Recipe for 23 cm/9" pan 
  • Approx. 800 g Pearl and deseeded pears 
  • 40 g Margarine or vegan butter 
  • 1-2 tbsp Sugar 
  • 1.5 tsp Cinnamon powder 
  • Pinch of nutmeg 
 PIE DOUGH 
  • 2 cups AP flour 
  • 30 ml (2 tbsp) Sugar 
  • Pinch of salt 
  • 1 tsp Baking powder 
  •  90 ml Oil 
  •  Approx. 1/2 cup Oat milk 
 CREME ANGLAISE 
  • 350 ml Oat milk 
  • 1.5 tbsp Cornstarch 
  • 2 tsp Sugar 
  • 1 tsp Vanilla extract 
  • 1 tsp Vanilla sugar

Cooking instructions: (for the 28 cm pan)
  1. Peel and deseed around 1.2 kg of pears and place them in a 28 cm/11 inch pan tray.
  2. Put approximately 50 g of margarine or vegan butter in thin layers to cover the base.
  3. Sprinkle 2 to 3 tablespoons of sugar, 2 teaspoons of cinnamon and a pinch of nutmeg on top.
  4. Arrange the pears in an artistic way, then put the pan on low heat and cook for 10 to 15 min until the sugar starts bubbling.
  5. Preheat the oven to 180 c degrees.
  6. Mix 2.5 cups of all-purpose flour, 40 ml or 2.5 tbsp of sugar, a pinch of salt, 1.5 tsp of baking powder, and 1/2 a cup of oil, then add plant-based milk gradually until the dough comes together.
  7. Use a wooden rolling pin to shape the dough to a thickness of about half a centimeter, then wrap it around the rolling pin and move it to the pan, tuck the dough in with a butter knife until you have all the sides covered and tucked in, and make a few holes in the middle and the sides of the dough.
  8. Transfer the pan to the preheated oven and bake for around 20 min until the crust has a golden brown color.
  9. Make the creme anglaise by pouring 450 ml of oat milk into a small saucepan, adding 2 round tablespoons of cornstarch, 2 teaspoons of sugar, 1 teaspoon of vanilla extract and 1 teaspoon of vanilla sugar, then stirring the milk frequently over low heat until it starts to thicken. 
  10. Take it off the heat and let it cool down.
  11. Cut the pie and serve with  creme anglaise on the side.
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