Ready, Set, Go: A Gluten-Free Pear Tart

Tart crust is most always made with flour. For those who prefer a gluten-free crust, finely ground raw almonds offers a delicious substitute.

In this stay-at-home time, when we have the leisure to bake, an easy-to-make tart is a great way to celebrate good dining and the pleasures of life.

Pear Tart with Ground Almond Dough

Select firm pears with no soft spots. I prefer Bosc pears because they hold their shape when they cook.

Use raw whole almonds and unsalted (sweet) butter. Commercially prepared almond flour can be used to create a lighter crust but is not easy to find.  I prefer grinding raw whole almonds to give the crust more density.

For added spiciness, incorporate ground up crystalized ginger in the dough, but that is optional.

Roll out dough on a sheet of waxed paper to prevent sticking.

Makes a 9" tart or three 3" small tarts

Serves 4-8

Ingredients for crust

1 1/2 cups raw whole almonds

½ teaspoon sea salt

1 teaspoon white or raw sugar

1 stick or ½ cup sweet butter, kept cold, finely chopped

1 tablespoons ice cold water
1 tablespoon or 3 pieces of crystallized ginger (optional)
Sheet of waxed paper

Directions

1. If using crystalized ginger (optional) use chef’s knife to chop up the ginger as much as you can before further grinding in a food processor with a metal blade.  Place raw whole almonds, sea salt, sugar,  butter and (optional) ground crystalized ginger into the food processor. Pulse 30 seconds until well combined. If ground almonds accumulate on the sides of the processor, shake them loose or use a spatula. 
2. With food processor on, slowly add ice-cold water. Add enough water so the ground almonds get crumbly and stick together.
3. Remove dough from food processor. If  making smaller tarts, divide dough accordingly. Gently work dough into a flattened disk about 5 to 6 inches in circumference for the large tart, 2 to 3 inches for the small. Wrap in plastic and refrigerate for at least one hour or overnight.
4. Brush melted sweet butter on tart pan. Place in the freezer for at least 30 minutes or overnight. This will guarantee that the dough will not stick to the pan.

Ingredients for filling

2 pounds Bosc pears, washed

1 tablespoon freshly squeezed lemon juice
1/4 cup brown sugar
1 tablespoon raw sugar
2 tablespoons raw almonds

Directions

1. Remove dough from refrigerator and let rest on the counter 30 minutes. Preheat oven to 400 F.
2. Place raw whole almonds on aluminum foil in oven. Roast 5 minutes. Remove and cool. Roughly chop and reserve.
3. Peel and core pears, discarding skins unless using them to make pear sauce
4. Cut peeled & cored pears from top to bottom into 1/2" slices
5. Toss cut pears with lemon juice and brown sugar in a bowl
6. Place dough on waxed paper and roll out the dough evenly with a rolling pin. Start in the middle and work to the outer edges, keeping the round shape as much as possible. Create a circle of dough 2 to 3 inches larger than the circumference of the tart pan so there’s enough to line the sides.
7. Take the tart pan out of the freezer. Place tart pan open side down on top of rolled out dough. Gently flip over the dough and pan. Peel off the waxed paper. Carefully ease the dough into the tart pan. Press dough against the sides and along the bottom. Use a paring knife to gently cut off the excess dough.
8. Use pieces of the excess dough to fill any holes or close any tears. Tarts are very forgiving.
9. Using the paring knife, poke holes every few inches on the bottom of the dough to release steam during baking. Pour pastry weights or uncooked rice to cover the dough. Bake 10-15 minutes in the preheated oven or until the crust is lightly browned. Cool on a rack. Carefully remove pastry weights or rice.
10. Reduce the oven temperature to 350 F.
11. Lay pear slices on bottom of the tart in a decorative way, which usually means placing them in circles within circles. Pour pear juice over pear slices. Sprinkle pear slices with 1 tablespoon raw sugar. 
12. Place tart on a baking tray and put in the oven. Bake 20 minutes.
13. Remove the tart from the oven.  Sprinkle with roasted almonds. Return to the oven for another 10 minutes.
14. Be careful not to burn pears. Remove tart and let cool on a rack.
15. Serve warm, dusted with powdered sugar and with a bowl of vanilla ice cream or freshly whipped cream.