|Easy gluten free, yeast free pear tart|
I used butter in this recipe, but I think you could substitute organic vegetable shortening to make it vegan. By the way, I have noticed that Spectrum Organics now has a butter flavor vegetable shortening, although I have not tried it. If you try it, please let me know how it worked for you.
Gluten Free Rustic Pear Tart
Makes one 9" tart
For the crust
3/4 cup gluten free flour mix
1 chia egg (1Tbsp chia mixed with 3Tbsp water, let sit about 5 minutes)
2 tablespoons sugar
6 tablespoons organic unsalted butter
3/4 teaspoon sea salt
For the filling
2 large or 3 medium pears, slightly underripe
1 tablespoon sugar
1 tablespoon fresh lemon juice
1 tablespoon tapioca starch (also known as tapioca flour)
Cinnamon and sugar for sprinkling
Cream the butter, sugar, and salt in a bowl. Beat in the chia egg and gradually add the flour until dough comes together in a ball. Place the ball of dough in baking dish, and press it into shape with your fingers.
Preheat oven to 375 degrees. Core pears and slice into thin strips. I used a mandoline, but using a knife is fine. I was going for a more rustic (and simple) tart, so I did not peel the pears.
Toss pears with 1 tablespoon sugar, lemon juice, and tapioca starch. Arrange pears in a fan-like array on the chilled dough. Keep layering pears until you run out of pears. Sprinkle the top with cinnamon and sugar to taste.
Bake for 30-40 minutes, or until edges of dough are just lightly golden brown. Let cool for 15 minutes before serving.