Skip to main content

Gluten Free Pear Tart Featuring The Practicing Mammal



A beautiful aspect to blogging is making connections with people you would never otherwise meet in "real life".  When I recently posted how going gluten free has made such a difference in my health, a reader with a blog of her own sent me an e-mail about her family's gluten free lifestyle.  She even included a recipe for a divine sounding Pear Tart.  Opening up the e-mail that day I found this lovely little note:


Hey, Misty...I read your blog post recently about trying out gluten free.  We have been primarily a gluten free family since time immemorial, and my big daughters are amazing bakers of gluten free treats. Forced to do something with the abundance of pears off of our tree, we started sourcing ideas.  This is a conversion/adaptation from an old "Fall Baking" mini magazine put out by Gold Medal flour.   Polly just made this last night, and I thought I would share it with you, it was so amazing...

After I saw how easy it was and how delicious it sounded, I asked her to send me a photo so I could feature her generosity right here on my own blog.


The Practicing Mammal has seven children, ages five to 24.   She home schools, lives on Vancouver Island, Canada and writes a witty and opinionated blog called Practicing Mammal.  This Catholic-Attachment Parenting-writing mama covers everything from babies to burnout. Please stop over and read a few of her rants and then come back here and check out this easy recipe.


Pear Tart Practicing Mammal
Heat oven to 375 
Ingredients:
Gluten free pecan crust (recipe below)
3 or 4 medium pears
1/4 cup brown sugar
2 T. rice flour
1/2 tsp. cinnamon
For the crust:
1 cup rice flour
1/3 cup brown sugar
1/3 cup pecans
1/2 tsp. ground nutmeg
1/2 tsp. grated orange peel
1/2 cup butter


To Make the Crust
Mix all ingredients except butter in bowl.  
Cut in butter using pastry blender until crumbly.
Pat into a pie pan so that there is a bit of a lip on the crust but not all the way up.
Bake 8 minutes.
Set aside to cool.
To Make the Filling: 
Cut each pear lengthwise in half and remove core.  
Place each pear cut side own on a cutting board and cut crosswise into thin slices.  
Lift each half with a spatula and arrange on baked crust, separating and overlapping slices to retain the pear shape to cover surface of crust.  
Mix remaining ingredients and sprinkle over the pears.  
Bake 15 to 20 minutes or until crust is golden brown and pears are tender.
We served this with a drizzle of sweetened sour cream over top. 






Thanks again Practicing Mammal!








Comments

Popular posts from this blog

Locally Grown {stuffed green peppers recipe}

  Last weekend we took the whole family to a nearby produce stand.  We were craving something that tasted fresh from the garden and since I don't have my own garden, we found this place.     The fields were full of fall-colored flowered.  Can't wait for those cooler days to come.         But for now, we are reveling in the height of summer sunshine and produce.       It's easy to go overboard here and buy much more than you can use in the next few days.  I don't even like okra but they look so inviting in those cute blue crates.     These tomatoes inspired a caprese salad for lunch: tomato slices cut into quarters, hunks of fresh mozzarella, snipped basil leaves, salt, pepper and drizzles of olive oil and red wine vinegar.       These strawberries wound up being dunked in Silky Chocolate Fondue .       Every girl dreams of doing her shopping with one of these adorable woven baskets, doesn't she?       Even the boys had fun playing in the sand while I took m

Tuna and Lentil Salad {Menu Plan Monday}

This hardly constitutes a recipe since it is mostly dump and stir but I  must  share it here because I love it so much.  The tangy vinegar mixed with spicy onions and creamy lentils makes my perfect in-a-rush lunch.  I usually just eat it right out of the bowl but it is also nice on a bed of red leaf lettuce.  It is also perfect for meatless Friday meals during the Lenten season just double the amounts. INGREDIENTS One can lentils , rinsed and drained 1 can tuna, packed in olive oil, undrained 1/4 onion, diced I prefer red onion) 1/4 cup red wine vinegar kosher salt PROCESS In a medium mixing bowl, stir all ingredients together.  I usually add more vinegar as it is quickly soaked up by the lentils. Serve over lettuce, on crackers or simply eat out of the bowl! ******* The March 2012 issue of Martha Stewart's Everyday Food magazine, entitled The Budget Issue, was really inspiring me over the weekend so I plan to make several new recipes from

Peaceful Snow Day

Yesterday we had the most lovely snow day. The woods were simply begging us to come and explore. We had new trails to find and secret passageways and hideouts. Reading about nature is fine, but if a person walks in the woods and listens carefully, he can learn more than what is in books, for they speak with the voice of God. George Washington Carver There were tracks to follow. And tracks to make. Occasionally, the wind blew mini blizzards of snow around us. And then the sun returned and the sky gleamed blue. The sky is the daily bread of the eyes. Ralph Waldo Emerson There were hints of Spring. And reminders of winter. We made wonderful memories. And then, there were the snowy camellias. I got a little swept away by their color and beauty. I thank you God for this most amazing day, for the leaping greenly spirits of trees, and for the blue dream of sky and for everything which is natural, which is infinite, which is yes. e.e. cummings