Gluten-free French-style Anjou Pear Tart

3 Mar

pear tart - slice

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

PASTRY

  • 2 cups gluten-free all-purpose flour
  • 1/2 tsp salt
  • 2 sticks of cold unsalted butter, diced
  • 1/2 cup cold water

TART

  • 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).

The tart:

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.

pear tart - dough rolled out
Wash the pears and cut off any bruised parts.  Cut in quarters, and remove the stem and cores.  Slice the pears crosswise in 1/4-inch thick slices.  Squeeze the juice of 1/2 small lemon over the pear slices and toss them lightly, so all the pear slices are coated with lemon juice.  Place the pear slices along the tart in a slightly overlapping fashion, making rows until the pastry is covered in pear slices.  Sprinkle with palm sugar (1/4 cup or slightly less is okay) and dot with butter.
pear tart - add butter and sugar
Bake for about 45 minutes, until the pasty is browned and the edges of the pear begin to brown.  Rotate the pan once during cooking.  When the tart is out of the oven, heat the apricot jam together with rum and brush the pears completely with the mixture.  Allow to cool and serve.  Enjoy!
pear tart - glazed tart
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7 Responses to “Gluten-free French-style Anjou Pear Tart”

  1. Eleanor Bergstein March 3, 2013 at 3:01 pm #

    I love pear tarts… is this a seder food?

    • tomoko March 3, 2013 at 3:04 pm #

      Certainly can be! 🙂

  2. natalie delaney-john October 4, 2013 at 2:29 am #

    How much sugar goes in???? Its not in the recipe!

    • natalie delaney-john October 4, 2013 at 2:32 am #

      Sugar in the base I mean

      • tomoko October 4, 2013 at 10:07 am #

        Hi Natalie,
        I don’t put any sugar in the base.
        Have a great weekend!

  3. *~Chrissy~* (@peachykeen83) November 1, 2013 at 5:21 am #

    Hi there. You say two “sticks” of cold, unsalted butter – how much in that in grams? Being from Australia, I’m not sure our “sticks” are the same 🙂

    • tomoko November 3, 2013 at 5:06 pm #

      Hi – one stick of butter is 8 tablespoons, or 1/2 cup. So 2 sticks will be 1 cup of butter. I hope this helps!

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