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.

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