This delicious 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.
This gluten-free Cinnamon Pear Tart is a simple, somewhat rustic dessert. It features warm fall spices, naturally sweet pears and lick-your-plate caramel sauce!
Hallowe'en, Thanksgiving, Christmas, cozy evenings with friends and family . . . fall comes with lots of opportunities to celebrate with dessert! And a warm pear pie gently flavoured with cinnamon and nutmeg is a perfect choice.
Pear tart, pear pie, whatever you'd like to call it, it's delicious. Bake it in an oblong tart pan or a 9-inch round tart pan with a removable bottom.
Pie crust: Finely ground almond flour, oat flour, maple syrup, coconut oil or butter
Filling: pears, maple syrup, lemon juice, cinnamon, nutmeg
Topping: homemade or store-bought caramel sauce, optional ice cream or whipped coconut milk
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 it's 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. And finally, drizzle the pear pie with caramel sauce, and serve!
🍽 Serving Suggestion
Offer to add a choice of ice cream, dairy-free ice cream, whipped cream or whipped coconut milk. Devour.
It's easy to make your own caramel sauce: two ways: Check out this post for recipes for both classic caramel sauce and paleo caramel sauce.
Leftover pie can be kept at room temperature on the counter or refrigerated for up to two days. Cover to keep it fresh.
More Gluten-Free Pies and Tarts
Looking for more gluten-free tart or pie inspiration? You might like these:
Gluten-Free Cinnamon Pear Tart with Caramel Sauce
- 1 cup Superfine almond flour, packed
- 1 cup oat flour, gluten-free, if necessary
- ¼ cup coconut oil or butter, melted
- 3 tablespoon maple syrup
- 2 - 3 medium ripe pears, like Bartlett, peeled and cored
- ¼ cup maple syrup, divided
- 1 tablespoon lemon juice
- 1 ½ teaspoon 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 ⅛th - ¼ 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.