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Sometimes we need a fancy-schmancy dessert but just don’t have a lot of time. If you are in need of something to end a meal with a lot of “WOW” factor but don’t have hours to spend in the kitchen, this is the dessert for you.
On top of a crazy schedule I decided at the last minute to throw a good-bye party for my dear friend Jude who is returning to her homeland, Australia. I had a bowl of lovely Bosc pears on the counter and a can of Solo Almond Paste in the pantry and thought, “Pear Almond Tart!” I have made delicious Pear Almond Tarts in the past that require poaching pears, grinding almonds and pretty much lots of time and effort. So I decided to try a short cut and let me tell you – I will never go back to the old way again. This easy version has all the amazing taste with just a fraction of the effort!
The Solo almond paste already has almost everything needed to make a great tasting tart base and I always keep a few cans in the pantry for dessert emergencies. It stays way fresher than the stuff that comes in tubes and is a staple in my gluten-free pantry as it provides good structure to baked goods, often without having to add any additional flour.
I happened to have some Bosc pears on hand which turned out to be the perfect pear for this tart – they have a dense, fragrant, honey-sweet flesh with a smooth texture and they hold their shape very well when baked.
The crust comes together in minutes with the help of the food processor and it is a breeze to work with. Rolled between sheets of parchment or plastic wrap, it doesn’t get the flour all over the place and is very forgiving – if it cracks or splits just pinch back together. The dough can be made well ahead and sit there waiting for you until you have a few moments to throw the rest of the tart together.
For the base of the tart I just blitzed a can of almond paste with some powdered sugar, melted butter and a couple of eggs in the food processor and I did not bother poaching the pears, I simply peeled and cut them and brushed with a little lemon juice then into the oven and about 40 minutes later – sheer bliss!
While I am sad my friend is leaving and will miss her terribly, I am grateful that I discovered an easier way to prepare this lovely tart. Jude had two pieces and said she didn’t even feel guilty about it! So when you need major “WOW” factor with minimal effort – give this tart a try!
5 from 1 vote
Print Recipe
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 426kcal
Author: Gluten Free & More
Ingredients
Crust
- 1 cup superfine white rice flour*
- 3 tablespoons potato starch*
- 1 tablespoon tapioca starch*
- ½ teaspoon xanthan gum*
- ½ teaspoon kosher or fine sea salt
- ½ cup (1 stick) unsalted butter – cold and cut into small pieces
- Up to ½ cup ice cold water
Tart
- 1 (8 ounce can) Solo Almond Paste – (not marzipan)
- ¼ cup powdered sugar
- 2 tablespoons melted butter
- 2 large eggs
- 3 large Bosc Pears
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon granulated sugar
- 1 tablespoon apple, pear, or red currant jelly, – melted - optional
US Customary - Metric
Instructions
Crust
Place the flour, starches and xanthan gum (or all purpose gluten-free flour) in the bowl of a food processor along with the salt. Pulse a few times to combine. Add the butter and process until the mixture looks like coarse meal with a few larger pieces of butter in it. With the machine running add the water, a little at a time, just until the dough starts to form a ball around the blades. The dough should be soft but not sticky.
Gather the dough into a ball and wrap with plastic wrap. Flatten the ball into a disk and refrigerate for an hour. Can be made several days ahead at this point and stored in the fridge. If refrigerated for more than an hour, remove the dough from the fridge about 10 minutes before rolling to let it soften a bit.
Spray a 10 or 11 inch tart pan with removable bottom lightly with gluten-free, non-stick cooking spray.
Roll the dough between two pieces of parchment paper or plastic wrap to about ¼ of an inch thick and a little larger than your tart pan. Remove the top piece of paper and flip the dough into the tart pan then remove the other sheet of paper. Gently push the dough into the pan to fill it and remove any excess. If the dough splits, just push it back together.
Preheat oven to 350 degrees and prepare the filling.
Filling
Crumble the almond paste into the bowl of a food processor and pulse several times to break it up. Add the powdered sugar, melted butter and eggs. Process until the mixture is smooth. Pour the mixture into the tart crust and smooth the top with a spatula.
Peel the pears, cut them in half and remove the core and the bottom end with a melon-baller or paring knife. Lay each pear half flat on a cutting board, cut side down, and cut into ½ inch slices. Gently push the slices down with your hand to fan them out a bit. Slide a large spatula under the sliced pear half and place it on the filling with the top of the pear half facing the center of the tart. Repeat with remaining pear halves. Brush the pears with the lemon juice and sprinkle the granulated sugar on top.
Bake for 40 – 45 minutes or until the filling is set. Brush the tops of the pears with melted jelly if desired. Let cool in the tart pan them remove the outer ring and serve.
Notes
*Or you can substitute 1¼ cups of all purpose gluten-free flour for the above ingredients.
Nutrition
Nutrition Facts
Gluten Free Easy Pear Almond Tart Recipe
Amount Per Serving
Calories 426Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 10g50%
Cholesterol 79mg26%
Sodium 199mg8%
Potassium 227mg6%
Carbohydrates 50g17%
Fiber 4g16%
Sugar 23g26%
Protein 6g12%
Vitamin A 518IU10%
Vitamin C 4mg5%
Calcium 68mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags:Almonds Crust Jelly Pear Sweet Tart
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January 21, 2011
Reply
Carol -what an elegant dessert! Definitely something to grace the table after dinner with friends or family. Thanks!
January 21, 2011
Reply
Easy and beautiful. I’m talking about the tart, of course. Love your simple, yet elegant style on this one, Carol. And I must admit I never have used canned almond paste. Where do I find it?
January 21, 2011
Reply
Such a beautiful dessert Carol :)
Carol, Simply Gluten-free
January 21, 2011
Reply
Wendy – regular grocery store, usually in the baking aisle oe else where the fruit pie filling would be.
January 21, 2011
Reply
That first picture is amazing. It makes me wish that the tart was right in front of me instead of on my screen!
January 21, 2011
Reply
I’ve wondered whether the Solo almond paste is GF. Now I don’t have to wonder any longer. I’ll be stocking my pantry as well, and your tart will be the first thing I use it for. Thanks!
Carol, Simply Gluten Free
January 21, 2011
Reply
Yes, it is gluten-free, yay! Can’t vouch for the other brands but Solo brand is gluten-free.
January 21, 2011
Reply
This looks so gorgeous Carol. And you make it sound so easy!
January 21, 2011
Reply
Very fancy-pants indeed! What a nice elegant end to a meal. Yumm…
Peter and Amy
January 21, 2011
Reply
Hey this was a GREAT dessert, SO tasty; you would never think there was a completely healthy list of ingredients. All the food that night was wonderful and Carol really proves that you don’t have to give up any taste to have food that is nutritious and healthy, very well done, and thank you!!!!
January 21, 2011
Reply
Not only do the ingredients sound absolutely wonderful, but your presentation is amazing! Thanks once again, Carol!
January 21, 2011
Reply
That looks lovely – truly tasty.
Judy
January 25, 2011
Reply
Sounds so good, can’t wait to try the recipe
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