Ah, Thanksgiving. The all-American holiday revolving around family, warmth, and gorging ourselves into a stupor. One factor in my deciding to go vegetarian/vegan was my desire to be able to clean my plate without feeling disgusting afterward, and I plan to put that philosophy into full effect this holiday season! Without turkey, butter, or cheese, my Thanksgiving feast is looking pretty darn wholesome, and I can't wait to chow down. So go ahead, make this tart yourself, and bask in the warm glow of a happy belly and good company.
This sweet tart has officially been taste-tested by one omnivore, two vegetarians, and two vegans. The biggest complaint? That the tart was too small! So I suggest you make a little extra dough and get thee to the kitchen, so your family and friends can enjoy the sweet goodness of this Thanksgiving tart this coming Thursday. It may please you to know that this tart can be prepared a day or two beforehand and stuck in the freezer to store before baking. So enjoy! And feel free to share with me your own vegan Thanksgiving recipes in the comment section below :)
This sweet tart has officially been taste-tested by one omnivore, two vegetarians, and two vegans. The biggest complaint? That the tart was too small! So I suggest you make a little extra dough and get thee to the kitchen, so your family and friends can enjoy the sweet goodness of this Thanksgiving tart this coming Thursday. It may please you to know that this tart can be prepared a day or two beforehand and stuck in the freezer to store before baking. So enjoy! And feel free to share with me your own vegan Thanksgiving recipes in the comment section below :)
A version of this recipe previously appeared on Sustaining Life.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 3 cups whole wheat flour
- 1 cup coconut oil (at mostly-solid room temperature)
- 1 1/4 teaspoon salt
- 6-12 tablspoons ice water or almond milk (I used a mixture of the two)
- 2-3 ripe apples
- 2-4 ripe pears
- 1 teaspoon cinnamon
- 1 teaspoon ginger powder
- 2 teaspoons maple sugar (or sweetener of your choice)
- 2 tablespoons coconut oil (in liquid form)
Directions
For the whole wheat pastry dough:
1. If your coconut oil is not already at a thick-but-not-solid state (see photo below), adjust it's temperature level. If too liquidey, place in refrigerator for a few minutes, take out and mix, then place back in the refrigerator. Continue this process until desired consistency is reached. If too solid, allow to warm up to room temperature, mixing until correct consistency is reached.
2. Mix flour and salt in a large bowl. Add coconut oil and incorporate with a fork until the mixture looks like course sand. Add ice water or almond milk one tbsp at a time while mixing and folding gently with a wooden spoon. Add enough liquid for the dough to form and become smooth, but not goopy. You may need to knead the dough lightly with your hands in order to warm up some of the coconut oil and help everything combine smoothly.
3. In your mixing bowl, separate dough in half. Roll each half out individually on a lightly floured surface. You may need to roll the dough out directly onto your baking sheet as it can be too crumbly to pick up. Dough should be 1/4 inch thick when finished - you can shape it to a pie dish or whatever you'd like your tart to look like!
For the tart:
1. Slice apples and pears into thin, somewhat uniform slices. Set in a bowl and sprinkle with 1/2 of your cinnamon, ginger powder and sweetener. Drizzle 1 tbsp coconut oil on top and let sit for 5 minutes.
2. Preheat oven to 350°F.
3. Brush prepared pastry dough with coconut oil. Arrange fruit slices on top of dough in a creative pattern (or don't) so that fruit and moisture are evenly distributed across the entire tart.
4. Fold edges in to create a crust. This can be thick and flat or can be rolled into a fancier shape (just be careful of crumbly dough as you work). Brush crust with coconut oil. Drizzle remaining coconut oil atop tart.
5. Bake tart for 30 minutes or until fruits are lightly crisped and crust feels firm. Remove from oven and let cool for 10 minutes before serving.
1. If your coconut oil is not already at a thick-but-not-solid state (see photo below), adjust it's temperature level. If too liquidey, place in refrigerator for a few minutes, take out and mix, then place back in the refrigerator. Continue this process until desired consistency is reached. If too solid, allow to warm up to room temperature, mixing until correct consistency is reached.
2. Mix flour and salt in a large bowl. Add coconut oil and incorporate with a fork until the mixture looks like course sand. Add ice water or almond milk one tbsp at a time while mixing and folding gently with a wooden spoon. Add enough liquid for the dough to form and become smooth, but not goopy. You may need to knead the dough lightly with your hands in order to warm up some of the coconut oil and help everything combine smoothly.
3. In your mixing bowl, separate dough in half. Roll each half out individually on a lightly floured surface. You may need to roll the dough out directly onto your baking sheet as it can be too crumbly to pick up. Dough should be 1/4 inch thick when finished - you can shape it to a pie dish or whatever you'd like your tart to look like!
For the tart:
1. Slice apples and pears into thin, somewhat uniform slices. Set in a bowl and sprinkle with 1/2 of your cinnamon, ginger powder and sweetener. Drizzle 1 tbsp coconut oil on top and let sit for 5 minutes.
2. Preheat oven to 350°F.
3. Brush prepared pastry dough with coconut oil. Arrange fruit slices on top of dough in a creative pattern (or don't) so that fruit and moisture are evenly distributed across the entire tart.
4. Fold edges in to create a crust. This can be thick and flat or can be rolled into a fancier shape (just be careful of crumbly dough as you work). Brush crust with coconut oil. Drizzle remaining coconut oil atop tart.
5. Bake tart for 30 minutes or until fruits are lightly crisped and crust feels firm. Remove from oven and let cool for 10 minutes before serving.
Related: Pear Crumble Tart with Coconut Whip
Squash and Pumpkin Pie Puff Pastries
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Photos: Faye Lessler
