Cranberries and pears rarely get the spotlight together, even by my standards, but this tart is a vote that they should. They balance each other in a way that makes sense the moment you taste them; one bright and tart, the other more mellow and sweet. Layered into a single tart, they will give you contrast without… too much complication; something elegant that feels special just in time for the holidays.
This vegan pear and cranberry curd tart is built from three parts: a simple press-in tart shell, a pear curd that’s on the soft side and feels buttery (without the butter), and a gorgeous gorgeous cranberry curd that sets glossy and jewel-toned on top (the color of the season in my eyes). Each layer thickens with agar-agar instead of gelatin, giving it a clean slice and a tender bite. The process, I will not lie, does take time but in a non-fussy way; most of that time is simply chilling while you do something else.
The Shell: What Works and Why
If you have vegan butter, great, it creates the most classic texture. But if not you can still pull this off by using oil. Oil works just as well for a crisp, short crust that skips the rolling pin. Use a neutral oil and press the dough straight into the tart pan and chill it before baking to keep it from shrinking; something to definitely keep an eye out for. You’ll need to blind-bake the crust, and dried beans are perfect stand-ins for ceramic pie weights. Just line with parchment first and pour them in. When the crust is golden, lift out the paper, bake a few minutes longer, and let it cool completely before adding any filling. (Note, if using dried beans, don’t cook them and eat them after – consider this a worthy sacrifice for them).
Making Cashew Cream from Cashew Butter
While you could use coconut cream from a can easy peasy, I am personally over all vegan desserts having the same hint of coconut. So, I tend to avoid it and find something more flavor neutral, and lo and behold the wonderful cashew does that justice. Cashew butter turned into cashew cream adds richness and body to the curds without any coconut flavor in sight.
Here’s how to make it:
- Combine 2 tablespoons cashew butter with ½ cup warm water or plant milk.
- Whisk or blend until it’s smooth and pourable.
- That’s it — you’ve got instant cashew cream.
If your cashew butter is thick, let it soften first by stirring it with a bit of warm water before blending. Use this mixture, it blends right into the pear and cranberry curds and helps them set creamy rather than rubbery.
More on Agar-Agar
Agar can feel intimidating if you’ve never used it. Think of it as the plant-based version of gelatin…but stronger. The key is to dissolve it completely in liquid before it thickens. Always cook the mixture long enough for it to bubble, whisking the entire time. If you use too much, the curd will set too firm; too little, and it won’t hold a slice. A half teaspoon per layer is usually right for a silky texture.
Once you pour the pear layer into the tart, chill it briefly so it firms up enough to hold the cranberry layer on top. You don’t want the colors to swirl together ultimately; just a clean, two-tone finish that looks intentional.
Final Tips
- Strain your cranberry mixture after blending to remove skins and seeds; it makes the top layer shine.
- Always taste before chilling. Pears and cranberries vary in sweetness, so adjust the sugar while it’s still warm.
- The tart keeps well for up to three days in the fridge, but it slices best after chilling at least four hours.
Serve it cold, maybe with a few sugared cranberries or thin pear slices on top. It’ll have that holiday wow factor while being something anyone could enjoy.
Vegan Pear & Cranberry Curd Tart
Equipment
- 9-inch tart pan with removable bottom
- Medium and small saucepans
- Fine mesh strainer
- Blender or immersion blender
- Whisk and rubber spatula
- Mixing bowls
- Rolling Pin
- Parchment paper and pie weights (or dried beans)
Ingredients
Tart Shell
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ¼ tsp salt
- ½ cup cold vegan butter cubed
- 2 –3 tbsp ice water
Pear Curd Layer
- 2 ripe pears peeled, cored, and chopped
- ¼ cup sugar adjust to pear sweetness
- 1 tbsp lemon juice
- ½ cup cashew cream
- 1 tbsp cornstarch
- ½ tsp agar-agar powder
- Pinch of salt
Cranberry Curd Layer
- Ingredients
- 1 ½ cups fresh or frozen cranberries
- ½ cup sugar
- ½ cup orange juice
- ¼ cup cashew cream
- 1 tbsp cornstarch
- ½ tsp agar-agar powder
- Pinch of salt
Instructions
Tart Shell
- In a mixing bowl, whisk together flour, sugar, and salt.
- Cut in the vegan butter until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time until dough comes together.
- Shape into a disc, wrap, and refrigerate for 30 minutes.
- Roll out on a lightly floured surface to fit a 9-inch tart pan.
- Press dough into pan, trim edges, and prick bottom with a fork.
- Chill 15 minutes in the freezer.
- Line with parchment, fill with weights, and bake at 375°F (190°C) for 15 minutes.
- Remove weights and bake 8–10 minutes longer until golden. Let cool completely.
Pear Curd Layer
- In a saucepan, combine chopped pears, sugar, lemon juice, and a splash of water.
- Simmer until pears are soft (about 10 minutes).
- Blend until smooth and return to pan.
- Whisk in coconut cream, cornstarch, agar-agar, and salt.
- Cook over medium heat, whisking constantly, until the mixture thickens and bubbles (about 5–7 minutes).
- Pour into cooled tart shell; smooth the surface.
- Refrigerate 30 minutes to lightly set before adding the next layer.
Cranberry Curd Layer
- In a small saucepan, combine cranberries, sugar, and orange juice.
- Simmer until cranberries burst and soften (about 8–10 minutes).
- Blend until smooth; strain through a fine mesh sieve to remove skins.
- Return to pan and whisk in coconut cream, cornstarch, agar-agar, and salt.
- Cook over medium heat until thickened and glossy (5–6 minutes).
- Pour carefully over the slightly set pear layer; smooth top.
- Chill for at least 2–3 hours, or until both layers are firm to the touch.
To Serve
- Garnish with sugared cranberries, thin pear slices, or edible herbs before serving.
- Store refrigerated up to 3 days.
Notes
Cashew cream can be substituted coconut cream or oat cream.
Both curds can be made ahead separately and poured when ready to layer.