This French-style Anjou pear tart is the perfect light and fruity dessert to serve when you have brunch or dinner guests. Not only is the tart gorgeous and delicious, it is very simple to make. Before our gluten-free days I made this tart quite often, but once we went off gluten I stopped, for obvious reasons — no more flour in our lives! I recently started to experiment with gluten-free flour, however, and I discovered that this tart works just was wonderfully gluten-free. We love that the tart is mostly pear — the crust is thin, buttery and flaky. Instead of regular sugar I use organic coconut palm sugar, which is low-glycemic, and I try to buy apricot jam or preserve with the least amount of sugar per serving. If you are looking for a simple and beautiful dessert to serve the next time you have company, do try this tart! I like to make the dough the night before.
GLUTEN-FREE FRENCH-STYLE ANJOU PEAR TART
- 2 cups gluten-free all-purpose flour
- 1/2 tsp salt
- 2 sticks of cold unsalted butter, diced
- 1/2 cup cold water
- 6 Anjou pears, peeled, cored and sliced into 1/4 in slices
- 1/2 small lemon
- 1/4 cup palm sugar
- 1/2 cup apricot jam or preserve
- 3 tbsp rum
For the pastry:
Place the flour, salt, and sugar in the food processor. Pulse for a few seconds to combine. At the butter and pulse 10 to 12 times, until the butter is in small pieces (size of peas). With the motor running, pour ice water down the feed tube and pulse just until the dough comes together. On a floured board, knead the dough quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour (or overnight).
Preheat the oven 400F.
Cut parchment paper in the shape and size of the pan (I use a pan that is 10 by 14-inches). On the parchment paper, roll out the dough (I fine this method the easiest to roll out the dough to the appropriate pan size). Place the dough (on the parchment paper) on the sheet pan. Any edges could be tucked in and spread evenly. Place the dough/sheet pan in the fridge while you prepare the pears.