This post is created in partnership with Stemilt. Stemilt is a family-owned and operated fruit grower here in Washington State, dedicated to sustainability and social responsibility. Thanks for supporting the brands that keep the Flourishing Foodie delicious, and as always, all thoughts and opinions are my own.

When I was younger, I had a friend who had three beautiful pear trees growing in her backyard. At the end of the summer, when the trees would begin to drop their fruit, I would go over to her house and eat as many pears as I could. They were so sweet and delicate, just the way a pear should be. Her mother spent weeks in the kitchen baking so many pear-themed desserts and the rest of the pears would get canned into glass jars and stored in the cold cellar during the winter. I have such fond memories of those sweet, delicate pears. Nowadays, I don’t have the luxury of picking ripe pears from my best friend’s pear tree, but whenever they are in season, I try to buy and eat as many pears as I can (and bake my favorite Vegan Pear Tart), because you really can’t beat a perfectly ripe in-season pear.

I am fortunate that my kids also love pears. And really, who wouldn’t with their sweet and floral taste, and soft and delicate texture. We love to enjoy them on their own, sliced thinly, but when I get the chance, I also like to bake them into a tart. I love all the pears, but I think d’Anjou pears are the best for baking. The Stemilt D’Anjou pears are so sweet and delicate and hold their shape in baked goods, which makes them a perfect fit for a tart.

This pear tart is vegan, but you’d never be able to tell. I use a mix of vegetable oil and shortening or in the tart shell, which gives it a nice crisp texture. The filling is a simple mixture of pears, sugar, flour, and coconut oil. It’s sweet and tender and would make the perfect addition to any Thanksgiving dessert lineup.

Click here for the recipe.