Pears say “fall” to me, and I love baking with them. It was an easy choice for me to include pears in a seasonal tart, tossed with sweet honey, cinnamon, ginger and crunchy hazelnuts.
This gluten-free recipe for pear, honey and hazelnut tart is delightful on its own, but of course, anything is improved with a side of vanilla ice cream or frozen yogurt.
This tart is versatile and can easily go from a rustic, casual dessert to something elegant you could serve at a dinner party. No matter how you slice it, it’s likely to become a favorite in your house.
Gluten-free pear, honey and hazelnut tart recipe
This tart is great for fall gatherings. The dough for the shell can be made the day before, and the filling can be easily assembled before baking. Think Thanksgiving for this treat — it’s perfect no matter what sort of crowd is gathered.
Prep time: 45 minutes | Bake time: 35 minutes | Inactive time: 15 minutes | Total time: 1 hour 35 minutes
For the tart shell
- 1-2/3 cups gluten-free all-purpose flour, plus extra to dust your work surface
- 2 tablespoons rice flour
- 2 tablespoons sugar
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed, plus 1 tablespoon
- 1 egg, beaten
- 2 tablespoons cold water
For the filling
- 3 pears, peeled and cored, cut into thin slices
- 1 tablespoon lemon juice
- 3 tablespoons honey, divided
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup hazelnuts, pulsed into small pieces in a food processor
- 1 tablespoon pear or apricot jam
- Vanilla ice cream or frozen yogurt (optional)
For the tart shell
- In a large bowl, combine the flours, sugar, xanthan gum and salt. Whisk to combine, and transfer to a stand mixer. Use the dough paddle for the mixer.
- Add the 1/2 cup of cubed butter to the dry ingredients, and blend on low speed until the mixture turns crumbly with small pieces in the mix.
- Stop the mixer, and add the egg and water to the center of the mixture. Continue to blend on low speed until the dough comes together.
- Transfer the dough to a flat surface, and shape it into a thick disk. Wrap it in cling wrap, and refrigerate for about 30 minutes.
- Dust your work surface with a bit of gluten-free flour. Place the dough onto the surface, and use a rolling pin to roll out the dough to about 1/8 inch thick and about 2 inches larger than the center of the pan.
- Preheat the oven to 425 degrees F. Place the dough into a 9-inch tart pan, and press it along the bottom and up the sides of the pan. Trim off any bits of excess dough.
- Place a sheet of parchment over the dough, and add baking weights or dried beans on top of the parchment. Place the tart pan onto a baking sheet.
- Bake for 15 minutes or until golden. Remove from the oven, and allow to cool slightly.
- Reduce the oven temperature to 350 degrees F. Remove the weights or beans and the parchment paper.
For the filling
- To a large bowl, add the pear slices. Add the lemon juice, cinnamon, ginger, 2 tablespoons of honey and the hazelnut pieces to the bowl, and toss to combine.
- Arrange the pear slices so they overlap, and form them in a circular pattern starting at the outer edge of the pan. Work your way in toward the center, still in a circular pattern, until all the pears are used.
- Drizzle with the remaining 1 tablespoon of honey, and dot with the remaining 1 tablespoon of butter.
- Bake for 30 minutes. Remove from the oven, and brush the pear or apricot jam over the edges of any exposed tart as well as over the top of the pear mixture. Bake for another 5 minutes.
- Remove from the oven, and allow the tart to cool for 15 to 30 minutes.
- Serve slightly warm, alone or with vanilla ice cream or frozen yogurt.
A slice of fresh fruit tart is divine any time of year.