Gluten Free Pear Tart-No Added Sugar!
Sometimes, being gluten free I find that there are things that I truly miss. For example, a really decent pie crust. You know, one that doesn’t crumble before you get it into the pan, or that is so gooey you end up with more of it stuck to your fingers than to the pie plate itself! I have made many of those recipes, and while they tide me over for a while, they never really satisfy that craving I occasionally have for a piece of pie or something like it.
I recently found Otto’s Cassava flour and decided to give it a try. I’m happy to announce that I had success on my very first try of throwing something together. It was really easy to work with and the most like a traditional pie crust that I’ve found!
- 1 Cup Otto's Cassava Flour
- 1/2 Brick Kerrygold Salted Butter
- 9 Tbsp Cold Water This amount will vary depending on climate and altitude. Add 1 Tbsp at a time until desired doughy consistency.
- 1-2 tsp. Ground Cinnamon You know your taste buds...adjust accordingly.
- 2 whole D'Anjou pears slice in 1/4" slices
- 1-2 Tbsp. Kerrygold salted butter sliced
- In a large mixing bowl, combine Cassava flour and cubed butter. Using a pasty mixer combine butter and flour until butter is broken down into small pieces-no bigger than pea.
- Add cold water, 1 Tbsp at a time until a dough starts to form. Like a traditional pie crust you do not want it to be too sticky and wet. I like to just get my hands in there and work it into a ball adding water as needed until it’s all combined. Then turn out onto a piece of parchment paper or floured surface.
- Place another piece of parchment paper on top and roll out until about 1/8”-1/4” thick. Peel off top layer of parchment and place on stone baking dish or leave on parchment and place on baking sheet.
- Slice pears in half, core and slice into 1/4” thick slices, lengthwise. I like the flavor and texture of the peel left on, but you can remove it if you prefer before slicing. Place in circular pattern starting in the middle and layering on top of one another fanned out until both pears are used up.
- Fold edges of dough up around the sides of the pears to form a “dish”. Sprinkle generously with cinnamon.
- Cube 1-2 Tbsp of butter and sprinkle over top of pears.
- Place in oven at 350˚ for 50 min. With a stoneware pan, I place the pan in the oven cold and let it come up to temp during the 50 min duration. If placing in an already warm oven, I’d cut the baking time down to 30 min and check it.