Gluten-Free Pear Walnut Tart
A buttery gluten-free pastry tart filled with tender fresh pear slices, chopped walnuts, brown sugar, and cinnamon. Blind-baking the crust keeps the base crisp beneath the juicy filling.
- baked
- baked dessert
- blind-baked crust
- fruit tart
- Gluten-Free
- gluten-free pastry
- tart
- Vegetarian
- Cuisine
- International
Shopping options
Check ingredients to include themPackage used · most used first
Fresh ripe but firm pears · 1.5 Pound
Fresh Large Bosc Pear - Each
83%
Details
Walnuts, chopped · 0.75 Cup
Fisher California Grown Unsalted Chopped Walnuts
Sale
33%
Details
Unsalted butter · 10 Tablespoon
Kroger® Unsalted Butter Sticks
31%
Details
Gluten-free 1-to-1 baking flour containing xanthan gum · 1.5 Cup
Bob's Red Mill Gluten Free 1-to-1 Baking Flour
17%
Details
Light brown sugar, packed · 0.5 Cup
Simple Truth Organic® Light Brown Sugar
16%
Details
Lemon juice · 1 Tablespoon
Pompeii 100% Lemon Juice
13%
Details
Large egg · 1 Each
Kroger® Grade A Large White Eggs
8%
Details
Ground cinnamon · 1 Teaspoon
Fiesta® Ground Cinnamon
7%
Details
Cornstarch · 1.5 Tablespoon
Argo® 100% Pure Corn Starch
Sale
3%
Details
Fine salt · 0.25 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Cold water · 1 Tablespoon
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 8 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Gluten-free 1-to-1 baking flour containing xanthan gum-1 1/2 cups
- Walnuts-3/4 cup
- Large egg-1 each
- Unsalted butter-1/2 cup + 2 tablespoons
- Light brown sugar-1/2 cup
- Cornstarch-1 1/2 tablespoons
- Fresh ripe but firm pears-1 1/2 pounds
- water-1 tablespoon
- Lemon juice-1 tablespoon
- Ground cinnamon-1 teaspoon
- Fine salt-1/4 teaspoon
Wash your hands and clean the work surface. Cut the 8 tablespoons cold butter into small cubes. Keep the egg and butter refrigerated until needed. Reserve the pear preparation until the crust is baking so the slices stay fresh.
In the large bowl, stir together the gluten-free flour, 2 tablespoons brown sugar, and salt. Cut in the cold butter with a pastry blender until the mixture resembles coarse crumbs with a few pea-size butter pieces.
Beat the egg with the 1 tablespoon cold water in the medium bowl. Add it to the flour mixture and stir with a fork, then gently press the dough together with your hands. It should hold together when squeezed. If it seems crumbly, press and fold it a few more times rather than adding extra flour.
Do not taste the raw dough; raw flour and raw egg can carry harmful bacteria. Wash hands and utensils after handling it.
Shape the dough into a disk about 1 inch thick, wrap tightly, and refrigerate for 30 minutes to hydrate the flour and firm the butter.
Roll the chilled dough between two sheets of parchment into an approximately 12-inch circle, about 1/8 inch thick. If it cracks immediately, let it stand for 5 minutes before continuing. Peel off the top parchment, invert the dough into the tart pan, and remove the remaining parchment. Ease it into the corners without stretching. Trim the rim and use the trimmings to patch cracks and thin spots. Refrigerate the lined pan for 20 minutes.
While the shell chills, heat the oven to 375°F with a rack in the lower third. Place the tart pan on the rimmed baking sheet. Prick the base lightly with a fork, line it with parchment, and fill with pie weights, supporting the sides. Bake for 20 minutes. Carefully lift out the parchment and weights, then bake for another 10 minutes, until the base looks dry and the edges are lightly golden.
Use oven mitts when handling the hot tart pan and pie weights; support the removable base from underneath.
While the shell bakes, wash the pears under running water and dry them. Remove any bruised areas, then peel, quarter, and core the pears. Slice them about 1/8 inch thick. Wash the bowl and utensils that held the raw egg before using them for the filling.
Melt the remaining 2 tablespoons butter in the small microwave-safe bowl. In the clean large bowl, combine the remaining 6 tablespoons brown sugar, cornstarch, and cinnamon. Add the pears, lemon juice, and melted butter; toss gently until evenly coated.
Use care when handling the hot microwave-safe bowl and melted butter.
Scatter the chopped walnuts evenly over the warm tart shell. Arrange the coated pears over them in overlapping, fairly even layers, scraping all the sugar mixture and juices from the bowl into the shell.
Handle the warm tart shell carefully while filling it.
Bake at 375°F for 40–50 minutes, until the crust is golden, the filling bubbles near the center, and a knife slides easily through the pears. Check after 25 minutes; if the pastry rim is browning too quickly, shield just the rim with strips of foil.
Use oven mitts when handling the hot tart pan or baking sheet.
Transfer the tart, still in its pan, to a wire rack and cool for at least 1 hour so the filling can settle. Remove the outer ring carefully, leaving the tart on its metal base. Cut into 8 wedges with a sharp knife. Refrigerate any leftovers within 2 hours of baking.
Cut on a stable surface and keep fingers clear of the sharp knife.
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