Thursday, March 7, 2013

EASY Gluten Free Pear Tart

This is a delicious and simple gluten free pear tart. I adapted this recipe from the one found here, and was really surprised at how quick and easy it was to prepare. I will be making pear tarts more often!
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.
Refrigerate dough while you prepare filling.

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.

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