I saw a recipe for a Pear Tart in last week’s paper and the picture looked delish; however, since my youngest has to avoid gluten, I have been experimenting with twitching up recipes to make them Patrick-friendly. After all, who wants to be deprived? Waaaaah! Long story short….the pears SANK to the bottom because the GF flour just doesn’t have enough structure to hold them on top. No worries! It still tastes amazing!
GF Pear Cake Thing!
Grease a 9″ springform pan with butter and preheat the oven to 375 degrees.
1/2 c. organic butter (1 stick)
Juice of one organic lemon
1 pound organic pears, cored, peeled and cut into 1/2″ slices
1 cup Bob’s Red Mill GF All-Purpose Flour
2 T. ground organic flaxseed (I got mine at Costco)
1 t. baking powder
1/4 t. seasalt
1 c. organic sugar
2 organic eggs
1 t. organic vanilla extract
1/2 t. cinnamon mixed with 2 T. sugar
1. Mix the dry ingredients together in a small bowl. Squeeze half the lemon juice over the cut up pears so they do not turn brown.
2.In a large bowl cream the butter and the sugar together until fluffy, about 3 minutes. Add the eggs, then the vanilla. Beat in the dry ingredients on low until the batter just begins to come together. Spread in pan. Wrap and chill in fridge for 20 minutes.
3. Arrange the pears in a tight concentric circle on top of the dough. Sprinkle the remaining lemon juice over the pears. Sprinkle the sugar and cinnamon mix over the pears. Bake for 45 to 50 minutes or until the edges are golden and the center is set.
4. Cool for 10 minutes, then run a sharp knife around the outside edge of the springform pan. Remove the sides of the pan. Can eat plain or serve with sweet cream, whipping cream, or ice cream! Nom nom!
The fruit will sink to the bottom of the cake, which can be seen in the photo. I had leftover organic raspberries- which are very perishable- so I just added them into the fruit mix. Yum!