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
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.
