I decided to defy sensibility by delaying my no-bake series for another week, because this past weekend was the hottest of the summer. Yes, instead, I cranked up the oven and started baking with fall in mind as evident by the pear tart you see in the picture.
See what I mean about defying sensibility? To take it step further, I decided to go gluten free with this one. Which of course really had Matt questioning, “What’s going on here?”
Nothing other than just, you know, the regular switch up when I start to feel things getting stagnant around here. So don’t worry, I’m not going gluten-free, I just happen to really love this recipe I developed for a girlfriend of mine who is gluten free.
And as for the two differently styled pictures—well, I was struggling, but that quickly ended when I dropped the tart. Nothing like a forced finish.
Gluten-Free Pear Tart
- 1 cup almond meal
- 1/3 cup coconut flour
- 1/4 teaspoon baking powder
- 1/4 cup vegetable oil
- 2 eggs
- 1/3 cup sugar plus 3 tablespoons of sugar
- 1/4 cup Greek yogurt
- 2 teaspoons grated orange zest
- 3 pears halved and cored
- Sift almond meal, coconut flour and baking powder; set aside.
- Place oil, egg and 1/3 cup of sugar in a food processor and pulse until mixture is emulsified. Add greek yogurt and orange zest until well combined. With the food processor still running add in the almond meal mixture and pulse until combined. Pour and press mixture into a 4x14 tart pan. Toss pears in remaining sugar and press them into tart mixture.
- Bake at 350 degrees for about 40 minutes or until cake tester inserted into tart mixture comes out clean. Cool completely in tin. Serve with some drizzled honey.
A few notes:
- For the Greek yogurt I used Chobani, the coconut flour is Bob's Red Mill and the almond flour is from Trader Joe's.
- If you don't have a food processor use a stand mixer, if you do not have a stand mixer, use a large whisk and make sure to emulsify the oil, eggs sugar for best results.