Gluten-Free Pear Tart

Gluten-free ingredients star in this fall-ready baked pear tart, made with a cream cheese-based crust for sweet flavor. Serve with whipped cream, ice cream, or cheese.

• Preparation Time: 45 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 15 mins
• Calories: 283 Calories

Ingredients

• 1 cup white sugar
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ¼ cup cornstarch
• 1 pinch salt
• 1 teaspoon salt
• ¼ teaspoon baking soda
• 2 teaspoons white sugar
• ½ (8 ounce) package cream cheese
• ¾ cup tapioca flour (starch)
• ¼ teaspoon xanthan gum
• 6 medium ripe pears

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Combine cream cheese, tapioca flour, sugar, xanthan gum, baking soda, and salt for crust in a medium bowl with a pastry blender until dough comes together.

Step 3

Place dough in between 2 sheets of parchment paper and roll out into an 11-inch circle. Remove the top sheet of parchment paper and turn pastry upside down onto a 9-inch tart pan with removable sides. Carefully remove the remaining sheet of parchment. Press crust evenly into the pan and trim the edges.

Step 4

Peel pears and cut into quarters lengthwise. Remove and discard cores and stems. Place pears into a large bowl, cover with cold water, and stir in 1 teaspoon salt to dissolve; this keeps the fruit from turning brown. Set aside.

Step 5

Mix sugar, cornstarch, cinnamon, and nutmeg for filling in a bowl.

Step 6

Drain the water from the pears, but do not dry them. Slice each quarter into 3 to 4 pieces lengthwise and drop into the sugar mixture. Gently toss with a flat, wooden spatula until all pieces are coated.

Step 7

Arrange pears in an overlapping pattern on the crust, like a sunflower. Use any small, broken pieces or cut any remaining slices to fill the center. Pour the remaining sugar mixture over the top.

Step 8

Bake in the preheated oven until golden and bubbly, 30 to 35 minutes. Let cool before removing from the pan.