Recipe courtesy of Maryanne Hall from Viva!’s Vegan Recipe Club at


  • 300g Ready rolled puff pastry use gluten-free if necessary
  • 2 Pears sliced and cored
  • 30g Caster sugar
  • 2tbsp Golden syrup
  • 65g Vegan butter
  • 1tbsp Brandy optional
  • 1tsp Vanilla paste or extract optional
  • Pinch of salt
  • 80g Walnuts or pecan
  • Ground cinnamon for dusting


  • STEP 1

    Preheat the oven to 190°C/Fan 170°C/Gas Mark 5. On a floured surface, roll out the pastry so that it’s around 0.5cm thick. Using an ovenproof frying pan (we used a 28cm pan but you don’t need to be exact), cut the pastry to fit the pan, leaving 1cm extra around the edge. Leave the pastry to one side.

  • STEP 2

    In the same frying pan, combine the sugar, golden syrup, vegan butter, salt and vanilla extract. Heat on a medium heat for a few minutes until the sauce starts to thicken and turn slightly brown. Remove from the heat, stir in the brandy (if using) and then cover the pears and nuts in the caramel sauce until thoroughly coated.

  • STEP 3

    The pears will be very hot at this point so using tongs (or alternative), arrange the pear slices in a pretty pattern on the bottom of the frying pan. Once you have the pattern you like, scatter the nuts over and around the pear slices.

  • STEP 4

    Place the sheet of pastry over the top of the frying pan, tucking in the edges around the filling. Brush the pastry with a little rapeseed oil and place in the oven for 20 minutes or until crisp and evenly golden.

  • STEP 5

    Remove the pan from the oven (be careful, the handle will be hot!) and place a large plate over the top. Flip the pan over so that the tarte displays fruit-side-up on the plate. Sprinkle with cinnamon, add a little more golden syrup if necessary, and serve with vegan ice cream.