Pear Tart and Gluten Free Pear Crisp

October 24, 2011  •  Desserts, Fruit, Tarts

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!

Pear Tart
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8
  • 1 Flaky Tart crust
  • Frangipane
  • 6 ripe pears, peeled and cored, cut into quarters lengthwise
  • 2 tablespoons melted butter
  • Cinnamon sugar
  1. 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.


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