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.
This tart is also delicious flavoured with cardamom. Replace the cinnamon and nutmeg with ¾ teaspoon of ground cardamom.