Gluten-Free Classic Pear Tart
Discover the elegance of dessert simplicity with this Gluten-Free Classic Pear Tart—a stunning, crowd-pleasing treat that's as delicious as it is accommodating. Crafted with a tender gluten-free crust made from a blend of almond flour and gluten-free all-purpose flour, this tart provides a delicate nuttiness that complements the rich, buttery base. Ripe, juicy pears are the star of the show, infused with warm cinnamon, fragrant vanilla, and a touch of lemon juice for a perfectly balanced flavor profile. The tart is finished with a glossy layer of apricot preserves, giving it a gorgeous presentation and an extra hint of sweetness. Whether served warm or at room temperature, this gluten-free dessert is perfect for special occasions or everyday indulgence, offering a refined yet approachable option for guests with dietary restrictions.
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Recipe Information
Ingredients
- 180 grams Gluten-free all-purpose flour blend
- 50 grams Almond flour
- 115 grams Unsalted butter
- 100 grams Granulated sugar
- 0.5 teaspoons Salt
- 3 tablespoons Ice water
- 4 Pears, ripe but firm
- 2 tablespoons Lemon juice
- 1 teaspoons Ground cinnamon
- 1 teaspoons Vanilla extract
- 1 tablespoons Cornstarch
- 60 grams Apricot preserves
- 1 tablespoons Water
Instructions
In a large bowl, mix the gluten-free all-purpose flour blend, almond flour, 50 grams of granulated sugar, and salt.
Cut the unsalted butter into small cubes and add to the flour mixture.
Using a pastry cutter or your fingers, rub the butter into the flour mixture until it resembles coarse crumbs.
Add the ice water, one tablespoon at a time, mixing just until the dough holds together.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
Peel, core, and slice the pears into approximately 1/4 inch thick slices.
In a large bowl, toss the pear slices with lemon juice, the remaining 50 grams of granulated sugar, ground cinnamon, vanilla extract, and cornstarch. Set aside.
On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter and transfer it to a 9-inch tart pan.
Press the dough into the edges, and trim any excess.
Arrange the marinated pear slices in a circular pattern, starting from the outer edge and working inward, slightly overlapping them.
Bake the tart in the preheated oven for 40 to 45 minutes or until the pears are tender and the crust is golden brown.
In a small saucepan, heat the apricot preserves and water over low heat, stirring until smooth.
Brush the apricot glaze over the warm pears for a beautiful sheen and additional flavor.
Allow the tart to cool slightly before serving. Enjoy your delicious gluten-free pear tart warm or at room temperature.
Nutrition Facts
Calories |
2735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 415.2 g | 151% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 200.9 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 864 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
