Gluten Free Pear & Almond Tart

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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, 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
  1. Preheat oven to 350 degrees.
  2. Combine almond meal, flour, and sugar in a medium-sized bowl.
  3. Add half the canola oil, and stir, then add the other half.
  4. 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.)
  5. Lightly grease pan (I used coconut oil spray), and press the mixture into the bottom and sides.
  6. Par bake the crust for 15 minutes. (Leave the oven on 350 for baking the tart.)

Tart Filling


  • 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)
  1. Toss the pears and other ingredients together gently (the pears will break easily, so be careful)
  2. Set aside for 15 minutes
  3. Arrange the pear slices in the pan in circles, overlapping them (or freestyle it). Hide the broken pieces under the pretty ones.
  4. Pour any juice at the bottom of the bowl into the tart pan.
  5. 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!

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2 responses to “Gluten Free Pear & Almond Tart

  1. This sounds so delicious. May try to make it for our Thanksgiving feast in your absence!

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