I love cooking seasonally, so nothing makes me happier than when a client asks me to pick something seasonal for a catering menu. Last week I did a dinner for a small group, and pears seemed like a natural for the cool fall days in Colorado.I made a classic pear tart with frangipane, but since one of the guests was gluten intolerant, I made a small side pear crisp for her with a simple topping of gluten free oats, rice flour, butter and brown sugar. And I must confess, I cut up too many pears for the tart, so ended up making a regular pear crisp for myself. Not what my waistline needs, but delicious nonetheless!
- 1 Flaky Tart crust
- 6 ripe pears, peeled and cored, cut into quarters lengthwise
- 2 tablespoons melted butter
- Cinnamon sugar
- Roll the tart crust out and fit into an 11 inch tart pan with a removable bottom. Spread frangipane across the bottom, then fit pear quarters into the tart in a pretty pattern. Brush top with melted butter and sprinkle with cinnamon sugar. Bake for 50 minutes to an hour at 375 degrees.