Pear And Almond Tart Dairy And Gluten Free Recipes

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PEAR AND ALMOND TART (DAIRY- AND GLUTEN-FREE)



Pear and Almond Tart (Dairy- and Gluten-Free) image

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

1 ¼ cups almond meal
¼ cup gluten-free oat flour
½ teaspoon gluten-free baking powder
1 egg, beaten
¼ cup maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
¼ teaspoon sea salt
¼ teaspoon almond extract
1 ½ (16 ounce) cans pear halves, drained and patted dry

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



Pear and Almond Crustless Tart - Upside Down Tart image

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

3 tablespoons soft brown sugar
5 1/2 ozs (150 grams) of soft butter
2 large eggs lightly beaten
5 1/2 ozs ( 150 grams) of caster sugar
5 1/2 ozs (150 g) almond flour (almond meal)
2 tablespoons self raising flour - or gluten free self raising flour
1/4 cup slivered almonds
6-8 whole almonds
28 ounce (800g) tin of pear halves, well drained or 3 - 4 ripe pears cut in half from the stem end to the bottom and cored
dusting or snow sugar to dust - optional, see notes

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



Gluten-Free Pear and Almond Cake image

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

3 tablespoons melted coconut oil, plus more for oiling the parchment paper
1 1/2 cups almond meal
1/2 cup gluten-free rolled oats
1/4 cup gluten-free oat flour
3 tablespoons brown rice flour
1/2 teaspoon baking powder
1 large egg
2 large ripe Anjou pears
5 tablespoons maple syrup, plus more for drizzling
1/4 cup maple sugar
1 tablespoon pure vanilla extract
1/4 teaspoon pure almond extract
Pinch sea salt
Chopped almonds

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)



Pear and Almond Tart (Dairy- and Gluten-Free) image

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

1 ¼ cups almond meal
¼ cup gluten-free oat flour
½ teaspoon gluten-free baking powder
1 egg, beaten
¼ cup maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
¼ teaspoon sea salt
¼ teaspoon almond extract
1 ½ (16 ounce) cans pear halves, drained and patted dry

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

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