This Gluten-Free Cinnamon Pear Tart is made with a tender almond flour and oat flour crust, filled with pears, sweetened with maple syrup and drizzled with caramel sauce.
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Hallowe’en, Thanksgiving, Christmas, cozy evenings with friends and family . . . fall comes with lots of opportunities to celebrate with dessert! This gluten-free Cinnamon Pear Tart is a simple, somewhat rustic dessert that features warm fall spices, naturally sweet pears and lick-your-plate caramel sauce!
This pear tart begins with a gluten-free crust made with almond flour and oat flour, held together with a little butter or coconut oil and lightly sweetened with maple syrup. It’s pressed into a tart pan, then baked in the oven.
Once baked, it’s filled to the brim with pears, lined up like dominoes . . .
then drizzled with a mixture of lemon juice, maple syrup, cinnamon and nutmeg and popped back in the oven to bake.
Once the pears are tender and the crust is golden brown, it’s time to brush more maple syrup on top, drizzle with caramel sauce, and serve!
Offer to add a choice of ice cream, dairy-free ice cream, whipped cream or whipped coconut milk. Devour.
Looking for more gluten-free tart inspiration? You might like this Gluten-Free Sour Cherry Almond Tart.
This Gluten-Free Cinnamon Pear Tart is made with a tender almond flour and oat flour crust, sweetened with maple syrup and drizzled with caramel sauce.
- 2 - 3 medium ripe pears, like Bartlett, peeled and cored
- 1/4 cup maple syrup, divided
- 1 tbsp lemon juice
- 1 1/2 tsp cinnamon
- pinch of nutmeg
- caramel sauce, homemade or store-bought
- ice cream, dairy-free ice cream, whipped cream, or whipped coconut milk
Preheat oven to 350°F. Line the bottom of a 13" x 4" oblong tart pan with a removable bottom with parchment paper and grease the sides. Alternatively, use a 9" round tart pan with a removable bottom, line and grease.
Combine superfine almond flour and oat flour and stir in melted coconut oil (or butter) and maple syrup until well blended. Transfer to tart pan.
Press firmly into the bottom of the pan and up the sides, as evenly as you can. Prick all over with a fork. This will allow the steam to escape and prevent the crust from puffing up while it bakes.
Transfer to oven and bake for 10 - 12 minutes or until golden. Edges will begin to brown slightly. Remove.
Meanwhile, prepare the pears. Peel, core, and slice into thin 1/8th - 1/4 inch slices and place in a medium bowl. Toss with cinnamon and nutmeg, lemon juice and half of the maple syrup. Arrange in the baked crust, overlapping the slices.
Bake for 25 minutes, then remove, brush with the lemon juice/maple syrup that remains in the bottom of the bowl and return to the oven for an additional 15 - 20 minutes, or until pears are tender and crust is golden brown. Baking time will depend on the type of pears used--I used summer pears, which are more tender.
Remove from oven and brush with remaining 2 tablespoons maple syrup. (Optional: brush with a tablespoon or two of Spiced Rum or Amber Rum.)
Let cool before carefully removing the sides of the pan. Drizzle with a little caramel sauce. Slice into 4 pieces.
Serve with ice cream, dairy-free ice cream, whipped cream or whipped coconut milk.
This tart is also delicious flavoured with cardamom. Replace the cinnamon and nutmeg with 3/4 tsp of ground cardamom.
It’s easy to make your own caramel sauce: two ways: Keep it classic, or make it paleo.
Kitchen Items I used to make this Cinnamon Pear Tart.
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I adapted this recipe slightly from Cookie + Kate’s delicious Gluten-Free Apple Tart, using the same crust.
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