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!
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
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.
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
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