Quite delicious. The crust is more like a batter so it is easier to spread it with a wet rubber scraper than able to be pressed into the tart pan. I used a 9" pan. There is a strong taste of maple syrup in the crust. I used fresh pears. Next time I will lower the temperature a bit and cook it longer. Thank you for the recipe.
I added raspberries and slivered almonds and used fresh pears. Delicious and beautiful!
Absolutely love this recipe. Made with fresh ripe thinly sliced pears. Also cooked it a little linger at 300 after 15 minutes at 350. Will eliminate the almond extract next time but will make this with fresh ripe fruit in season all varieties. Truly love this recipe.
I used fresh pears from our tree and sprinkled them with coconut sugar. This was delicious and I plan to use the crust with just about every fruit I can find.
This is a keeper. I also used fresh pears--1-1/2 filled the regular size pie tin. I adored the crust batter--it was a spoon licker. I liked the almond extract--made it taste like marzipan which I love. My adjustments were: 1. I used almond flour instead of meal 2. I used Bobs Red Mill GF 1 to 1 baking flour instead of oat flour. 3. I added 3 more minutes to the baking time for a total of 28 minutes. This was a lovely almond flavored dessert. Like the other reviewers, I will try it with whatever fruit is in season. Yummy! Thank you VeggieCravings!
This was excellent, my guests loved it as well. I didnt miss a crust. Only thing is i would double the recipe next time. I baked it in a bread pan, made a rectangle tart, it was 4 portions imo.
I liked this very much. The tart dough was delicious by itself and held together nicely when cut. I didn’t use a spring form pan, merely an 8” square pan greased and lined with parchment paper. I put tart and sweet cherries on top instead of pears. I drained the cherries and made a corn starch sauce with the juice.
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