I got invited to a party, and had inherited a bunch of very ripe pears, so I knew I had to bake a tart. It was a bonus that I had all the ingredients on hand (I try to have a well-stocked pantry), so when I woke up before my alarm went off on Saturday morning, I got to baking.
Again I turned to Google to help me find a simple recipe for both the tart filling and the gluten free crust. One of my fave websites is Isa Chandra’s, theppk.com. If I could download any vegan chefs brain, it would be this lady’s. She’s like a vegan sorceress! It was no shock that some of the top recipes that popped up in the search were on her site. I ended up using her recipe (with gluten free flour) for the crust, and a recipe from Holy Cow! (also with gluten free flour) for the tart filling.
Gluten Free, Press-in Almond Crust
- 2/3 cup almond meal (I used Bob’s Redmill)
- 1 cup all purpose, gluten free flour (I used 1/2 Wholesome Chow and 1/2 Trader Joe’s)
- 2 tablespoons sugar
- 6 tablespoons canola oil
- 4 or more tablespoons cold almond milk
- Preheat oven to 350 degrees.
- Combine almond meal, flour, and sugar in a medium-sized bowl.
- Add half the canola oil, and stir, then add the other half.
- Add 3 tablespoons of almond milk and stir. Mixture should hold together when pressed between your finger tips; if it feels a little dry, mix in one more additional tablespoon of almond milk at a time. (I used 4 tablespoons.)
- Lightly grease pan (I used coconut oil spray), and press the mixture into the bottom and sides.
- Par bake the crust for 15 minutes. (Leave the oven on 350 for baking the tart.)
- 3 pears, cut into halves, then thinly sliced horizontally (there’s no need to peel them– the skins melt in the mouth when baked)
- 1/4 cup sugar
- 1/4 tsp nutmeg (or cardamom)
- 1/2 tsp almond extract if you’d rather not use the liqueur.
- 1 tbsp lemon juice
- 2 tbsp all-purpose, gluten free flour (I used Trader Joe’s)
- Toss the pears and other ingredients together gently (the pears will break easily, so be careful)
- Set aside for 15 minutes
- Arrange the pear slices in the pan in circles, overlapping them (or freestyle it). Hide the broken pieces under the pretty ones.
- Pour any juice at the bottom of the bowl into the tart pan.
- Bake for 30-40 minutes at 350 degrees. If the crust looks slightly golden, and the filling isn’t too wiggly, it’s done.
I was the solo vegan at the party, and was pleased to hear positive feedback from people eating my tart. I would definitely make this recipe again!