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.
🛒 Ingredients
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
🔪 Instructions
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.
Storage
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 Strawberry Rhubarb Crumble Pie
Gluten-Free Strawberry Rhubarb Galette
Gluten-Free Sour Cherry Almond Tart
Gluten-Free Lemon Curd Tart with Berries
or try these delicious Mulled Cinnamon-Orange Pears with Mascarpone.
📖 Recipe
Gluten-Free Cinnamon Pear Tart with Caramel Sauce
Ingredients
Crust
- 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
Filling
- 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
Topping
- caramel sauce, homemade or store-bought
- ice cream, dairy-free ice cream, whipped cream, or whipped coconut milk
Instructions
- 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.
Annie
Made this for a quiet family get-together and it was gone in an instant! Everyone loved it. I've had it in the original but this time I used graham cracker crumbs instead of almond meal and it was just as good!
Elaine
Thanks so much for taking the time to comment, Annie! Appreciated!
DJ Owen
Thank you for this gluten free simple, easy to follow & excellent recipe to follow! it turned out delicious! I made another the same day! One for us & one for our Thanksgiving dinner with friends.
Flavour & Savour
I’m so glad you liked it! Thanks so much for letting me know!
Bonnie Harms
So yummy! The salted caramel sauce is a must! Thanks
Flavour & Savour
Thanks Bonnie! So glad you liked it! Can’t get enough of that salted caramel!
Kathi
Your photos are so beautiful Elaine and your blog looks amazing! This recipe is right up my alley. Easy, fresh and just a few ingredients. Love love!
Flavour & Savour
Thanks so much, Kathi!
Marisa
This is such a pretty tart and I love that you’ve used almond flour in the crust! It must taste amazing!
Flavour & Savour
Hi Marisa,
This is my new favourite crust recipe. I think I'll be using it a lot in the future!
Cathy
I love almond flour crust! My husband love pears - not that I don't. Once again, I'm pinning this to my "to try" board!
Flavour & Savour
Thanks, Cathy! Pears are right up there with apples in my opinion, but sometimes we forget about them. I love their subtle sweetness.
Redawna
Oh my goodness, that crust sounds spectacular!
I have a new found love for pears and this tart looks and sounds amazing!
I will let know you if I make it.
Have a fantastic weekend!
Flavour & Savour
Thanks Redawna,
I hope you get a chance to make it soon! Happy weekend to you too.
Flavour & Savour
I crave bright colours and bold flavours in the fall and winter. These roasted veggies brighten up any meal!