‘Tis the season for holiday entertaining, where easy and elegant desserts like this gluten-free pear tart recipe make an appearance. This delicious tart is made with a delicate almond flour crust and a sweet pear topping that all your guests will love.
Tart recipes like this are an easy way to make a homemade dessert from scratch. The crust doesn’t take much effort or pastry skills to make, and the fluted tart pan does all the work when it comes to shaping your pastry crust and making it look picture-perfect.
For the pear topping, you can use sweet Bartlett pears, which work well in baked goods like this. The pears are peeled, cored, and sliced thin before they’re gently tossed in some maple syrup, lemon juice, and fall spices like cinnamon and nutmeg.
To create a neat and elegant appearance, the pear slices are simply lined up in a column down the tart pan, slightly overlapping each other. The tart takes about an hour to make from start to finish and can easily be made ahead of time, which is always appealing when you’re entertaining and preparing more than one dish.
For a finishing touch, feel free to drizzle some caramel sauce on top or brush the pears with fig or apricot jam for a shiny glaze that will dazzle your guests.
Preheat the oven to 350°F. Grease a 13" by 4" rectangular tart with a removable bottom.
To a large bowl, add the almond flour and oat flour. Stir to combine, then mix in the melted coconut oil and maple syrup until everything is mixed together.
Dump the pastry dough into your tart pan and use a rubber spatula to spread the dough out into the pan. Switch to using your hands to firmly pack the dough all along the bottom and sides of the tart pan, molding the dough flat against the pan.
Prick the dough all over with a fork to allow steam to escape when it bakes, then place the crust in the oven to bake for 10 to 12 minutes (or until it's golden).
In the meanwhile, prepare the pears by placing the pear slices in a large bowl with half of the maple syrup, lemon juice, cinnamon, and nutmeg. Toss everything together to combine.
Arrange the pear slices in the baked pastry crust in a single column, slightly overlapping the pear slices.
Bake the tart for 25 minutes, then brush the tops of the pears with the leftover lemon juice/maple syrup that remains from the bowl the pears were previously in. Bake for another 15 to 20 minutes until the pears are tender and the pastry crust is golden brown.
When the tart has come out of the oven, brush the pears with the remaining maple syrup, then let the tart cool before removing the sides of the tart pan.