Dessert is one of the hardest things to make without gluten flour or cow dairy but here is a delicious alternative! A traditional old English favorite, pears are a yummy treat and often overlooked in modern cooking.  Enjoy!

Gluten Free Pie Crust
Let me say that I am not a baker.  Cooking is art, baking is science.  I have never really mastered the science of gluten free baking, it just isn’t my gift.  I use mixes. My go to mix is Pillsbury believe it or not.   It does contain potato which is a nightshade.

Gluten free dough doesn’t seem to have the strength that regular pie dough does.  It breaks easily, so I like small dishes like these tarts versus traditional pie pans.  If you are using it for a standard sized pie, I roll the dough between waxed paper and flip it onto my pie pan (after removing the top sheet).  Here is the best pie crust recipe that I have worked out.  If you didn’t tell anyone, they would never guess it was gluten free!

Crust Ingredients:
2 C. Pillsbury Gluten Free All Purpose Flour Mix
½ teaspoon salt
8 Tbs. Earth Balance butter substitute, well chilled (Butter if dairy is not a concern)
1 large egg, lightly beaten
4 to 6 Tablespoons of cold water

Crust Directions:
Mix the dry ingredients together in your stand mixer
Add the butter a little at a time and incorporate
Add the egg and mix
Add the water a teaspoon at a time to find the right amount
Dough should be a little crumbly like pasta but stick together when compressed

For the tarts, form small balls and press into the tart pan approximately 1/8 inch thick Press dough up the sides
Parbake for 5 minutes at 425 degrees to set before adding your filling

Total Time: 30 minutes
Yields:  2 full crusts or four inch 12 tarts.

Tart Ingredients:
4 ounces of goat cheese chopped into small pieces
1/4 cup confectioners sugar
1 teaspoon vanilla extract
3 firm, ripe pears, cored and sliced as thin.  Then sliced in half.
2 tablespoons apricot jam
2 teaspoons of water
2 tablespoons dark brown sugar
1/4 teaspoon of nutmeg
1/4 teaspoon of cinnamon

Tart Instructions:
With your mixer, combine the chopped goat cheese with the confectioners sugar and vanilla and mix until smooth.
Add the goat cheese mixture to your tart, spreading it about 1/4 of an inch thick
Mix pear slices, brown sugar, nutmeg and cinnamon.  Toss to combine
Fill tart pan nearly to the top with pear slices
Combine the apricot jam with a small amount of hot water and stir to combine
Drizzle or brush apricot mixture over pear slices
Cook until pears are soft 20-25 minutes
                 Note: GF crust does not brown like regular crust.  Let the pears be your guide.
If you like sweet desserts, sprinkle with a little confectioners sugar