Best 4 Pear And Almond Tart Dairy And Gluten Free Recipes
In the realm of delectable desserts, the pear and almond tart stands tall, captivating taste buds with its symphony of textures and flavors. Its golden crust, crafted from a symphony of gluten-free flours, encases a tender filling of ripe pears, their sweetness harmonizing with the nutty richness of almonds. Whether you're a seasoned baker or embarking on a culinary adventure, this dairy-free and gluten-free recipe is a testament to the transformative power of simple, wholesome ingredients. Ready to indulge in a guilt-free treat that nourishes both body and soul? Embark on this culinary journey and surrender to the enchanting allure of the pear and almond tart.
Let's cook with our recipes!
PEAR AND ALMOND TART (DAIRY- AND GLUTEN-FREE)
Easy non-dairy and gluten-free recipe for a classic pear and almond tart. Sprinkle confectioners' sugar on top if desired.
Provided by VeggieCravings
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 37m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of tart pan with a removable bottom and line with parchment paper.
- 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 : Calories 234 calories, Carbohydrate 24 g, Cholesterol 23.3 mg, Fat 14 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 3.9 g, Sodium 102.5 mg, Sugar 14.9 g
PEAR AND ALMOND CRUSTLESS TART - UPSIDE DOWN TART
This delicious pear and almond crustless tart is a fabulous stand-by dessert. It pays to have a can of pears and almond flour (meal) in the pantry ready to make this delicious dessert.
Provided by Recipe Winners
Categories Desserts
Time 1h
Number Of Ingredients 10
Steps:
- 9 inch (23 cm) flan tin with removable base sprayed lightly with oil and base lined with baking paper
- sprinkle the soft brown sugar evenly over the baking paper
- preheat oven to 350 f (175 c) with shelf in the centre
- in a mixer cream butter and caster sugar for 5 minutes till colour is light and sugar has dissolved
- add eggs and beat for 30 seconds
- add almond flour (almond meal) and flour and mix for 2 minutes - (mixture is dollapable rather than pouring consistency)
- add the slivered almonds and mix for 20 seconds or till evenly distributed
- pop a whole almond in the centre of each well drained pear
- place pears cut side down around the outside of the tin on top of the brown sugar and finish with one in the centre
- spread mixture over and around pears evenly
- bake for 40-45 minutes or until batter is cooked then remove from oven
- remove outside rim of flan tin immediately after taking tart from the oven ( an easy way to do this is to place the tart on a can and gently release the sides checking that the mixture hasn't stuck) - see notes
- once the tart has cooled place your serving plate on the tart, holding the plate and the tart tin flip so the top now becomes the bottom
- remove base of tin and baking paper
- dust with dusting/snow sugar
- serve and enjoy!
Nutrition Facts : Calories 923 calories, Carbohydrate 196 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 13 grams fat, Fiber 25 grams fiber, Protein 16 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 307 grams sodium, Sugar 77 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
GLUTEN-FREE PEAR AND ALMOND CAKE
Here's a cake worth adding to your repertoire: It's super fast to put together, it's gluten- and dairy-free and it can be dressed up or down. The almond meal and pureed pears give the cake a frangipane-like texture. Vanilla, maple syrup and coconut oil add to the irresistible flavor. For dessert, top the cake with some soft-whipped cream, ice cream or warm chocolate sauce. For afternoon or morning tea, the cake is delicious plain, served warm or straight from the fridge.
Provided by Amy Chaplin
Categories dessert
Time 1h5m
Yield One 9-inch cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly oil a 12-inch square piece of parchment paper, and press it into a 9-inch round cake pan. (Don't worry about the sides overlapping-this is what creates a rustic edge.) Set aside.
- Process the almond meal, oats, oat flour, rice flour and baking powder in a food processor until the oats are ground. Transfer the mixture to a medium bowl; set aside.
- Beat the egg in another medium bowl; set aside. Peel and roughly chop 1 of the pears. Process the chopped pears, coconut oil, maple syrup, maple sugar, vanilla, almond extract and salt in a food processor until smooth; add the mixture to the bowl with the egg, and whisk to combine. Pour the pear-egg mixture into the flour mixture, and stir to combine. Transfer the batter to the prepared cake pan, and lightly spread it out.
- Working quickly, peel, quarter and core the remaining pear. Cut each quarter into 4 long slices, arrange them in a circle on top of the batter and sprinkle with chopped almonds. Bake the cake until the edges are deep golden and a toothpick comes out clean, 50 minutes. Set aside to cool.
- Drizzle the cake with maple syrup, and serve warm or cool. Leftover cake can be stored in an airtight container in the fridge for up to 3 days.
Nutrition Facts : Calories 206 calorie, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 16 milligrams, Sodium 57 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 5 grams, Sugar 12 grams
PEAR AND ALMOND TART (DAIRY- AND GLUTEN-FREE)
Easy non-dairy and gluten-free recipe for a classic pear and almond tart. Sprinkle confectioners' sugar on top if desired.
Provided by VeggieCravings
Categories Fruit Tarts
Time 37m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of tart pan with a removable bottom and line with parchment paper.
- 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 : Calories 234 calories, Carbohydrate 24 g, Cholesterol 23.3 mg, Fat 14 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 3.9 g, Sodium 102.5 mg, Sugar 14.9 g
Tips:
- Use ripe pears: This will ensure that your tart has the best flavor. Ripe pears are also softer, which will make them easier to slice.
- Don't overmix the dough: Overmixing will make the dough tough. Mix it just until it comes together.
- Chill the dough before baking: This will help to prevent the dough from shrinking in the oven.
- Bake the tart until the crust is golden brown and the filling is bubbling: This will ensure that the tart is cooked through.
- Let the tart cool slightly before serving: This will help to prevent the filling from spilling out.
Conclusion:
This pear and almond tart is a delicious and easy-to-make dessert that is perfect for any occasion. It is gluten-free and dairy-free, making it a great option for people with dietary restrictions. The tart is also a good source of fiber and healthy fats. So, next time you are looking for a sweet treat, give this pear and almond tart a try. You won't be disappointed!
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