This recipe I recently created is for all the pear lovers out there. I know, I know, pears are under ripe one day and then rotting the next. They are tricky to catch just right. But it’s worth the effort, if you enjoy the delicate flavor of a ripe pear. I used Bartlett pears as that was what I had on hand plus they are quick to use because you can leave their skin on for this recipe. I am a fan of the bosc pear but you usually need to peel them. They also might need to bake an extra five or ten minutes depending on how ripe they are.
Only four or five good sized pears make this tart; one more if they are on the small side. They should be somewhat firm but not hard; close to the eating state of ripeness.
I used a slight variation on my GF tart shell crust which is from Annalise Roberts’ book; Gluten-Free Baking Classics. It is very easy; hand pressed into your tart pan. I call this is a cookie crust; sweet and slightly crumbly, very yummy.
Angie’s Pear Tart
1 cup brown rice flour mix
¼ cup sugar
1 tsp. xanthan gum
½ tsp. cinnamon
5 tbsp. cold unsalted butter, in 5 chunks
1/2 tsp. vanilla extract
½-1 tsp. water
Mix the dry ingredients in a stand mixer, cut in the butter by mixing it at a med low speed until crumbly. Add vanilla and mix well. If it is really dry looking add the tsp. of water. Press into the bottom and up the sides of your tart shell as evenly as you can make it.
For this recipe I use a 9 inch tart pan with a removable bottom. I think any low pie pan or tart pan will work. Bake it at 350 degrees for 10 minutes unless you have a bottom heat oven like I do; skip that step if you have a pizza oven.
4-5 ripe Bartlett pears, sliced – not thick or too thin
¼ cup sugar (1/3 cup if you like it more sweet)
1 tbsp. GF flour or 2 tbsp. instant tapioca (I prefer tapioca)
The grated peel of one small lemon
The juice of half that lemon
More directions: Slice the pears right into the mixing bowl, cutting out the center core and seeds. Pour or squeeze the fresh lemon juice over the fruit. Mix the sugar, peel and flour and sprinkle over the pears. Turn them over with a big spoon and gently dump the mixture into the crust. Spread it so there an no low spots or high areas. It doesn’t have to look perfect, slightly disarrayed is just fine. Make the crumb topping.
Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.
¾ c brown rice flour mix
½ c granulated sugar
½ tsp xanthan gum
1/3 c cold butter cut into six chunks
Final steps: Sprinkle lots of crumb topping all over your pears, don’t skimp! Bake 35-40 minutes until the pears are soft if pricked with a fork. Do not over brown the crust.
Let cool before serving.
This tart might be just perfect with a scoop of vanilla ice cream on the side. Pear heaven for those of us who crave their lush flavor! My dad adored pears – I guess that is where I get my love of them. The cinnamon crust and the lemon add just a touch of complexity to the finished tart.
Brown Rice Flour Mix Identical to King Arthur’s gf blend.
2 c brown rice flour (finely ground)
2/3 c potato starch – Not potato flour!
1/3 c tapioca flour