Gluten Free Almond Pear Tart

I created my  Almond Pear Tart recipe several years ago and wanted to keep it similar but remove the gluten and sugar.  This is my first pass at converting this recipe to gluten free and the results are pretty good.  I replaced regular AP flour with Bob’s Red Mill Gluten Free AP Flour and tried honey instead of confectioners in the crust.  I ended up chickening out on the filling and used brown sugar instead honey, but did replace the AP flour.  I thought the honey would not set up correctly for the filling.  The recipe below is my original tried and true recipe.

Pear Tart Recipe (Standard)

Shortbread Crust

  • ¾ Cup (1 ½ Sticks) Unsalted Butter

  • 1/3 Cup Confectioners Sugar

  • 1 ½ Cups All Purpose Flour

  • ¼ tsp Salt

Blend ingredients into a soft dough. Pat into the bottom of a pie pan or tart pan. Place pan in freezer for 20 minutes.

For other tarts, prick dough and bake at 350 for 15 to 20 minutes, or until light brown. Can be frozen up to 1 month.

Pear Tart

  • 2 Poached Pears (I prefer Bosc) or 1 Large Can of pear halves in light syrup. (Slice into ¼” slices)

  • 6 Tbsp Softened Butter

  • ½ Cup Sugar

  • 2 Eggs

  • 2/3 Cup Almond Meal

  • 2 Tbsp Flour

  • 2 Tbsp Pear Brandy (Optional)

  • 1 Tbsp Sugar (Sprinkle Top Before Baking)

Beat Butter and sugar until light and creamy. Beat in eggs one at a time. Add almond meal and flour, and then mix in brandy.

Remove tart shell from freezer and spread batter evenly. Arrange pear slices on top of tart (get creative) and press LIGHTLY into batter. Sprinkle with 2 tbsp of sugar and bake at 350 for 30 minutes or until set. Cool and serve.

Amazing Homemade Granola!

We love granola and for some reason I never made it.  Yesterday while cruising the web, I stumbled upon Cookie & Kate.com and was very intrigued by her healthy granola recipe.  Store bought ones are okay (sometimes) and there some good high end ones.  Making something yourself gives you the advantage of total control of the ingredients. These days knowing what is in your food is more important than ever.  This was my first pass at a granola recipe and it will definitely not be my last.  I used slivered almonds and walnuts then finished it off with dried blueberries.  If you like granola, you should give this recipe a try.  Thanks for posting the recipe Kate!