Hello and tart

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.”


Pear Tart
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
2 eggs
1 tsp vanilla extract
1/2 tsp cinnamon

  1. Generously butter a 9-inch pie pan. Squeeze half the lemon juice over pears.
  2. In a small mixing bowl, whisk together flour, baking powder, and salt.
  3. 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.
  4. Preheat oven to 375F. Arrange pears in tight concentric circles on top of dough. Squeeze remaining lemon juice evenly over pears.
  5. 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.
  6. 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.


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