Easy non-dairy and gluten free recipe for a classic pear and almond tart.
Here’s a light and healthier version of the French pear and almond tart, using wholesome ingredients, natural sweeteners and gluten free whole grain oat flour. Good news for those who can’t eat dairy – this lovely treat uses extra virgin coconut oil in place of butter, so it’s perfectly safe and enjoyable!
I love tarts, especially tarts made with pear and almonds, which compliment very well in this tasty, elegant dessert. A lot of my friends love them too.
Sometimes, it’s not so easy to enjoy this classic tart for someone who has special dietary needs, such as sensitivity to gluten or dairy. I too have friends in that category.
To all the friends out there, despair not, here is a little treat for you. A ridiculously delicious, non-dairy, gluten free pear and almond tart to crave for!
Pear and Almond Tart (Dairy and Gluten Free)
Ingredients
- 1.5 lbs 680 g canned pear halves, drained
- 1¼ cups almond meal
- ¼ cup gluten free oat flour sifted
- ½ teaspoon baking powder
- 1 large egg beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ cup maple syrup
- 2 tablespoons virgin coconut oil melted
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350 F (180 C) degrees.
- Grease a 9 inch (23 cm) loose-bottomed pan, and line the bottom of the pan with a circle of parchment paper.
- Open can of pears, drain and pat dry them well with paper towel. Set aside.
- Add almond meal, oat flour and baking powder in a bowl. Mix and set aside
- Add egg, vanilla extract, almond extract, maple syrup, oil and salt in a bowl. Whisk until combined.
- Combine the flour mixture with the syrup mixture and mix until a sticky dough is formed. Spread onto the prepared pan. Arrange pears on top and bake for 22 to 25 minutes or until golden brown.
- Sprinkle some powdered sugar (optional).
- Serve immediately with coconut whipped cream.
