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Spiced Pear Tart with Flaky Gluten-Free Crust - Dads That Cook

By Jason Glover

Yields8 Servings
Prep Time20 minsCook Time55 minsTotal Time1 hr 15 mins

 2 sheets frozen pastry dough (Lead Betters, French Picnic Gluten Free) thawed
 5 Bartlett pears (ripe but firm), peeled, halved and cored
 4 tbsp unsalted butter (room temperature), cubed
 ¼ cup granulated sugar
 ½ cup light brown sugar
 2 tbsp finely chopped crystallized ginger
 ½ tsp ground cinnamon
 ¼ tsp pumpkin pie spice
 1 tbsp fresh lemon juice
 Canola oil spray (for the tart pan)
 2 tbsp butter, melted

1

Preheat your oven to 400°F.

2

Thinly slice the pears and add to a large bowl.

3

Spray your Tart pan with the Canola Spray - this helps with sticking to the pan

4

Add the butter, granulated sugar, brown sugar, crystallized ginger, cinnamon, pumpkin pie spice, and lemon juice. Toss until well combined.

5

Fill the pan with the pear mixture.

6

Place the other pastry sheet on top and crimp around the edges using a fork. Remove any excess dough from around the edges.

7

Use a fork to make small vent holes.

8

Place the tart on a cookie sheet and bake for 40 minutes.

9

Remove the tart from the oven, brush with the melted butter, and return to the oven for 10-15 minutes, until golden brown.

10

Remove from the oven and let stand for 10-15 minutes.

11

Pull the Tart out and let sit for 10 - 15 minutes

12

Slice and serve with whipped cream or vanilla ice cream.

13

Enjoy!

 

Ingredients

 2 sheets frozen pastry dough (Lead Betters, French Picnic Gluten Free) thawed
 5 Bartlett pears (ripe but firm), peeled, halved and cored
 4 tbsp unsalted butter (room temperature), cubed
 ¼ cup granulated sugar
 ½ cup light brown sugar
 2 tbsp finely chopped crystallized ginger
 ½ tsp ground cinnamon
 ¼ tsp pumpkin pie spice
 1 tbsp fresh lemon juice
 Canola oil spray (for the tart pan)
 2 tbsp butter, melted

Directions

1

Preheat your oven to 400°F.

2

Thinly slice the pears and add to a large bowl.

3

Spray your Tart pan with the Canola Spray - this helps with sticking to the pan

4

Add the butter, granulated sugar, brown sugar, crystallized ginger, cinnamon, pumpkin pie spice, and lemon juice. Toss until well combined.

5

Fill the pan with the pear mixture.

6

Place the other pastry sheet on top and crimp around the edges using a fork. Remove any excess dough from around the edges.

7

Use a fork to make small vent holes.

8

Place the tart on a cookie sheet and bake for 40 minutes.

9

Remove the tart from the oven, brush with the melted butter, and return to the oven for 10-15 minutes, until golden brown.

10

Remove from the oven and let stand for 10-15 minutes.

11

Pull the Tart out and let sit for 10 - 15 minutes

12

Slice and serve with whipped cream or vanilla ice cream.

13

Enjoy!

Spiced Pear Tart with Flaky Gluten-Free Crust

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