Every holiday we are gifted the most juicy pears from Harry & David but they all go ripe at once. This year I tried my hand at my first Pear Tart, it's gluten-free, vegan and delish including this pie crust recipe I came up with which could be used for any kind of dessert pie.
- Quinoa Flour
- "King Arthur" Gluten-Free White All Purpose Flour
- Arrow Root Starch Flour
- Ground Chia Seeds
- 100% Pure Maple Syrup
- Vegan Cane Sugar
- Apple Cider Vinegar
- Coconut Oil
- Canola Oil
- Unsweetened Dehydrated Coconut Flakes
- Preheat the oven to 350º
- Use Coconut Oil and paper towel to oil the tart pan. Cut a round piece of parchment paper to fit your pan. Once the pan is all well oiled, place the parchment round into the tart pan and brush with coconut oil as well, then set aside.
- In a mixing bowl combine 1 cup for Quinoa Flour, 1/2 cup of gluten-free "King Arthur" all purpose Flour, 1/4 cup Arrow Root Starch Flower, 1/2 cup of Ground Chia Seeds, 2 Tablespoons of Vegan Cane Sugar.
- In a separate mixing bowl whisk to combine, 1/2 cup of Coconut Oil, 1/4 Canola Oil with a teaspoon of Apple Cider Vinegar.
- In a mixer or using a had mixer combine the dry ingredients with the wet ingredients just until combined (do not over mix) then add 1 cup of Unsweetened Dehydrated Coconut flakes and mix until just enough to incorporate the coconut into the pie crust.
- Press the dough into the prepared tart pan so it is even.
- As you thinly slice the ripe Pears place them on top of the crust. You can make any pattern you like, here I made a flower motif starting with one slice in the middle standing on the cut side with the skin facing up and then continue layer them going in a circle.
- Drizzle and baste the tart with 8oz of 100% Pure Maple Syrup and bake for 20 minutes at 350º then another 20 minutes at 425º or until the edges begin to brown.
Let the tart cool completely and carefully remove it from the tart pan onto a large serving plate. Cut and serve with vegan "nice cream" or on you can serve it on it's own, enjoy x Reegs