Gluten-Free Pear Tart

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.

Gluten-Free Pear Tart via Bakers Royale

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?”

Gluten-Free Pear Tart from Bakers Royale

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.

Pears  

Print
Print
this recipe

Gluten-Free Pear Tart

Ingredients:

  • 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

 

Directions:

Preparation: Heat oven to 350 degrees F. Lightly cover 4x14 tart pan with bake spray.
  1. Sift almond meal, coconut flour and baking powder; set aside.
  2. 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.
  3. 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.

Comments

  1. says

    Love how the stems are thinking oustide the pan..

    I wonder..my 38 yr old food processor is on it’s last leg..I did buy a KA last Christmas and it was terrible.. purees leaked out..

    Do you love the one you use and which on is it?
    I am torn..:)

    Reply

    • Naomi Robinson replied: — August 29th, 2013 @ 3:19 pm

      Hi Monique- I have 13-year-old Kitchen Aid. That’s when Kitchen Aid outfitted their food processors with a Robot Coupe motor. The newer ones, I have tried and like you, wasn’t totally pleased with it.

      The one I will mostly likely purchase when the old KA dies is a MagiMix. It’s outfitted with a Robot Coupe motor.

      Reply

  2. Jami says

    This looks amazing! I don’t need it to be gluten free, but we are nut-free here. How would I convert it to using regular flour? I’m neutral on the coconut flour if I can find it, which would surprise me where I live.

    Reply

  3. Ann says

    Ohhhh wow!! Looks so good! I don’t need it to be gluten free. Would you have the regular recipe. I would love to make this.

    Reply

    • Stephane Aarseth replied: — August 27th, 2013 @ 8:35 pm

      Since Naomi loves it so much she continues to make it (even though it’s gluten-free and she’s *not* gluten intolerant) maybe you’ll love it too–as developed. You ought to give it a try! :)

      Reply

  4. says

    Your husband is funny. Mine sees anything I bake and says ” Have you take pics yet? Because I am eating it if so.” I hit the food bloggers husband jackpot – he eats it ALL no questions asked. I LOVE the Turquoise background in the first pic – I know you use it a lot, what material is it?

    Reply

  5. SuzieQ says

    I tried this recipe using coconut oil. The result was tasty but very dry. Would increasing the coconut oil to help? Thank you for an excellent blog!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>