Pear and Almond Tart (Dairy- and Gluten-Free)

Rating: 4.83 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Easy non-dairy and gluten-free recipe for a classic pear and almond tart. Sprinkle confectioners' sugar on top if desired.

By VeggieCravings

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Recipe Summary

prep:
15 mins
cook:
22 mins
total:
37 mins
Servings:
8
Yield:
1 9-inch tart
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of tart pan with a removable bottom and line with parchment paper.

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  • Mix almond meal, oat flour, and baking powder together in a bowl.

  • Whisk egg, maple syrup, coconut oil, vanilla extract, salt, and almond extract together in another bowl. Fold in almond meal mixture to form a sticky dough.

  • Press dough into the prepared tart pan. Arrange pears on top.

  • Bake in the preheated oven until golden brown, 22 to 25 minutes.

Nutrition Facts

Per Serving:
234 calories; protein 5.6g 11% DV; carbohydrates 24g 8% DV; fat 14g 22% DV; cholesterol 23.3mg 8% DV; sodium 102.5mg 4% DV. Full Nutrition

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Buckwheat Queen
Rating: 4 stars
02/03/2017
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. Read More
Helpful
(2)
tbestvina@gmail.com
Rating: 5 stars
02/10/2019
I added raspberries and slivered almonds and used fresh pears. Delicious and beautiful! Read More
Helpful
(1)
Mailander
Rating: 5 stars
12/15/2019
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. Read More
Helpful
(1)
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StephyM
Rating: 5 stars
08/26/2019
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. Read More
Helpful
(1)
Julie
Rating: 5 stars
10/17/2019
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. Read More
Sarah Michaels
Rating: 5 stars
03/12/2020
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! Read More
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