Let’s start simple.
Here’s a tart. Actually, I’d call it a cake, since it’s a simple vanilla cake topped with pear slices–but the recipe I got it from named it a “tart,” so there you go. There’s not much to say about it, besides “it is good” and “you should make it,” and “it works really, really well even with gluten-free flour.”
Makes one 9-inch tart
1/2 c (1 stick) softened, unsalted butter, plus more for greasing pan
Juice of 1/2 lemon, divided
1 lb ripe pears, cored and sliced 1/2 inch thick (this is about 3 whole Bartletts or 2 whole D’Anjous)
1 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 c plus 2 tbsp sugar
1 tsp vanilla extract
1/2 tsp cinnamon
- Generously butter a 9-inch pie pan. Squeeze half the lemon juice over pears.
- In a small mixing bowl, whisk together flour, baking powder, and salt.
- Cream 1/2 cup butter and 1 cup sugar on medium until light and fluffy, about 3 minutes. Beat in eggs one at a time, then vanilla. Beat in flour mixture until batter just comes together. Spread in pan. Wrap and chill for at least 20 minutes.
- Preheat oven to 375F. Arrange pears in tight concentric circles on top of dough. Squeeze remaining lemon juice evenly over pears.
- In a bowl, mix 2 tbsp sugar with cinnamon. Sprinkle over pears. Bake the tart for 45 to 55 minutes or until edges are golden and center is set.
- Cool tart in pan for 10 minutes. Run a sharp knife around edge and serve.
Note: For a gluten-free version, simply substitute the one cup of flour with one cup of the Land O’Lakes gluten-free flour blend:
Land O’Lakes Gluten-Free Flour Blend
2 cups rice flour (I frequently use brown rice flour, or one cup of brown rice and one cup of sweet rice flour, like Mochiko)
2/3 cup potato starch
1/3 cup tapioca flour
1 tsp xantham gum
Mix all ingredients. Store in an airtight jar in the refrigerator.