Gluten-Free Pear Tart recipe
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Ingredients
- ½ (8 ounce) package cream cheese ¾ cup tapioca flour (starch) 2 teaspoons white sugar ¼ teaspoon xanthan gum ¼ teaspoon baking soda 1 pinch salt 6 medium ripe pears 1 teaspoon salt 1 cup white sugar ¼ cup cornstarch ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg
Nutrition Info
- 282.9 caloriescarbohydrate: 60.5 gcholesterol: 15.4 mgfat: 5.1 gfiber: 4.2 gprotein: 1.6 gsaturatedFat: 3.1 gservingSize: -sodium: 396.6 mgsugar: 38.3 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Pear Tart
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Combine cream cheese, tapioca flour, sugar, xanthan gum, baking soda, and salt for crust in a medium bowl with a pastry blender until dough comes together.
Place dough in between 2 sheets of parchment paper and roll out into an 11-inch circle. Remove the top sheet of parchment paper and turn pastry upside down onto a 9-inch tart pan with removable sides. Carefully remove the remaining sheet of parchment. Press crust evenly into the pan and trim the edges.
Peel pears and cut into quarters lengthwise. Remove and discard cores and stems. Place pears into a large bowl, cover with cold water, and stir in 1 teaspoon salt to dissolve, this keeps the fruit from turning brown. Set aside.
Mix sugar, cornstarch, cinnamon, and nutmeg for filling in a bowl.
Drain the water from the pears, but do not dry them. Slice each quarter into 3 to 4 pieces lengthwise and drop into the sugar mixture. Gently toss with a flat, wooden spatula until all pieces are coated.
Arrange pears in an overlapping pattern on the crust, like a sunflower. Use any small, broken pieces or cut any remaining slices to fill the center. Pour the remaining sugar mixture over the top.
Bake in the preheated oven until golden and bubbly, 30 to 35 minutes. Let cool before removing from the pan.