Enjoy this utterly delicious Gluten Free Pear Tart Recipe – a perfect combination of creamy pear curd in a buttery, gluten-free crust. Serve as is or top with fresh berries, white chocolate, or a drizzle of homemade caramel sauce. Yes, it tastes incredible!
My pear tree is ripe so I’ve been baking up a storm of pear treats including pear sauce, red wine poached pears and poached pears without wine.
That brings us to today’s scrumptious gluten free pear tart: Imagine a plush pear curd filling in an all-butter gluten free tart crust topped with berries, white chocolate and caramel.
Gluten Free Pear Tart Wows with Luscious Pear Curd
After you make the gluten free crust, it’s easy to make the luxurious pear curd.
Once the pear curd has set, turn its golden surface into a showstopper dessert. For example, add white chocolate, fresh berries, or a drizzle of caramel for a stunning and delicious tart that’s guaranteed to impress.
Note: You’ll find the complete recipe, including ingredient quantities, at the bottom of this page in the Recipe Card.
The BEST Gluten Free Pear Tart Recipe
I wanted to make this recipe as easy and straightforward as possible. So, after pureeing the pears, all you do is mix in the remaining ingredients.
Then, pour the filling into a baked tart crust and let it set in the refrigerator.
Decorating this tart is optional, but berries, white chocolate, nuts and caramel sauce all taste good on it.
Equipment You Need to Make this Pear Curd Tart
You need to puree the pears with an immersion blender, regular blender or food processor. Otherwise, all you need to make the apple curd filling is a saucepan and a spoon or spatula.
Depending on the pie crust you choose, you’ll need a tart or pie pan, as well as a food processor or stand mixer fitted with a paddle attachment.
This pear tart also tastes great topped with slivered almonds and caramel sauce.
Make a Gluten Free Pear Tart or an Almond Flour Pear Tart
You can use either tart crust for this recipe, but keep in mind that the gluten free crust requires more time as you’ll need to roll out the dough. In contrast, the almond flour dough is a quick, press-in crust that saves you time.
Make a Gluten Free Pear Tart Using Gluten Free Flour
I initially made the pear tart with a buttery gluten free crust made from Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. This flaky crust is especially tasty and complements the pear curd filling perfectly.
Make an Almond Flour Pear Tart
Alternatively, you can make an almond flour pear tart with my quick and easy press-in almond flour tart crust recipe.
You Can Also Make a Sugar Free Pear Tart
For a lower-carb, lower-calorie option, swap out the sugar for a natural, zero-calorie sweetener like monk fruit.
Ingredients in Gluten Free Pear Tart
These are the ingredients in this gluten free pear dessert.
For the Gluten Free Tart Crust
- 1 Tart Crust – Besides the buttery Gluten Free Tart Crust initially used for this recipe, this tart also tastes great with the following quick and easy press-in pie crust: Almond Flour Pie Crust.
For the Homemade Pear Curd Filling
You will need 1 batch of pear curd filling which contains:
- 5 Pears – Peel, core, and chop them. Use a kitchen scale to ensure you have 600 grams of chopped pears.
- 2 Tablespoons Lemon Juice
- ½ Teaspoon Salt
- 4½ Tablespoons Sugar or Zero-Calorie Monk Fruit
- 5 Tablespoons Unsalted Butter (70 grams)
- 4 Egg Yolks
- 1 Teaspoon Cinnamon (optional) – adds a lovely warm flavor (highly recommended).
- 7 Grams Gelatin – to set the pear curd filling.
How to Make Gluten Free Pear Tart
Please see the Recipe Card for the full instructions to make gluten free pear curd tart.
Make a Gluten Free or Almond Flour Crust
- Make a Gluten Free Tart Crust or an Almond Flour Tart Crust – Bake the crust fully since the filled pear tart doesn’t require baking.
An extra flaky Gluten-Free Tart Crust made using Bon Appétit’s lamination method.
Prepare the Pears
- Peel, core, and chop the pears – Use a kitchen scale to ensure you have 600 grams of chopped pears (about 5 pears).
Cook the Pear Curd
- Cook the Pears: Place the chopped pears in a nonstick saucepan, add the 2 tablespoons of lemon juice, and cook over medium heat for 10-12 minutes, stirring continuously until the pears soften. The pears will release their juices after a few minutes, so avoid adding water, as it can dilute the flavor.
- Puree the Pears: Then, blend the softened pears into a smooth puree using an immersion blender, regular blender, or food processor. Ensure there are no lumps.
- Return to Saucepan: Pour the pear puree back into the saucepan.
- Add Ingredients: Then, stir in a ½ teaspoon salt, 4½ tablespoons sugar, and 5 tablespoons of unsalted butter. Mix until fully incorporated. If the mixture starts to boil, immediately lower the heat.
- Cool Slightly: Remove the saucepan from the heat and then let it cool for a few minutes.
- Temper the Egg Yolks: In a small bowl, slowly stir half a cup of the warm puree into the 4 egg yolks to temper them. Once combined, pour the mixture back into the saucepan and stir until fully blended.
- Cook the Curd: Cook the mixture over low heat for 2-3 minutes, stirring constantly as it thickens. If it starts to boil, reduce the heat to low.
- Add Gelatin: Whisk in gelatin and cook another 2 minutes.
- Add Cinnamon (optional): Turn off the heat and stir in 1 teaspoon of cinnamon.
- Let the Filling Cool for 5 Minutes
- Pour into Tart Shell
- Refrigerate – Preferably overnight for the best texture.
Toppings for Gluten Free Pear Tart
These are basically some of my favorite toppings for this exceptional gluten free pear recipe:
- Fresh berries: Blackberries, blueberries as well as raspberries pair perfectly with pears.
- White chocolate: Add pieces of white chocolate or basically melt it for a luscious drizzle.
- Caramel sauce: Drizzle caramel sauce over the tart for an extra indulgent touch – you won’t regret it!
- Nuts: Toasted almonds, pecans, or walnuts above all add a satisfying crunch and a nutty flavor.
How to Store Gluten Free Pear Tart
Gluten free pear tart is easy to store. That is, if it lasts more than a day.
Refrigerate Gluten Free Pear Tart
After the pear tart cools, refrigerate it covered with plastic or in an airtight container for up to 3 days.
Freeze Gluten Free Pear Tart
You can also freeze this gluten free pear recipe in an airtight container for up to 3 months.
In conclusion, that’s everything you need to know to make the most scrumptious gluten free pear tart. If you love pear desserts, I above all recommend giving this one a try.
Happy Baking!
Want More Easy Gluten Free Desserts?
Here are some more gluten free desserts to enjoy:
- Almond Flour Pie Crust
- Apple Pear Sauce
- Avocado Desserts
- Chickpea Flour Pie Crust
- Gluten Free Apple Tart
- Pear Curd
- Pear Sauce
Recipe Card
Gluten Free Pear Tart Recipe with Homemade Pear Curd
Equipment
- 1 Saucepan
- 1 Tart or Pie Pan
- 1 Food Processor or Stand Mixer
Ingredients
Fully Bake a Gluten Free Tart Crust or an Almond Flour Tart Crust.
Ingredients in Pear Curd Filling
- 5 Pears: peeled, cored and chopped Use a kitchen scale to ensure you have 600 grams of chopped pears.
- 2 Tablespoons Lemon Juice
- ½ Teaspoon Salt
- 4½ Tablespoons Sugar or Zero-Calorie Monk Fruit
- 5 Tablespoons Unsalted Butter (70 grams)
- 4 Egg Yolks
- 1 Teaspoon Cinnamon (optional but highly recommended)
- 7 Grams Gelatin to set the pear curd filling
Instructions
Make the Tart Crust
- Make the Gluten Free Tart Crust – or Make an Almond Flour Tart Crust – Bake the crust fully since the filling doesn't require baking.
Make the Pear Curd Filling (Makes about 2 Cups of Tart Filling)
- Prepare the Pears: Peel, core, and chop the pears – Use a kitchen scale to ensure you have 600 grams of chopped pears (about 5 pears).
- Cook the Pears: Place the chopped pears in a nonstick saucepan, add the 2 tablespoons of lemon juice, and cook over medium heat for 10-12 minutes, stirring continuously until the pears soften. The pears will release their juices after a few minutes, so avoid adding water, as it can dilute the flavor.
- Puree the Pears: Blend the softened pears into a smooth puree using an immersion blender, regular blender, or food processor. Ensure there are no lumps.
- Return to Saucepan: Pour the pear puree back into the saucepan.
- Add Ingredients: Stir in a ½ teaspoon salt, 4½ tablespoons sugar, and 5 tablespoons of unsalted butter. Mix until fully incorporated. If the mixture starts to boil, immediately lower the heat.
- Cool Slightly: Remove the saucepan from the heat and let it cool for a few minutes.
- Temper the Egg Yolks: In a small bowl, slowly stir half a cup of the warm puree into the 4 egg yolks to temper them. Once combined, pour the mixture back into the saucepan and stir until fully blended.
- Cook the Curd: Cook the mixture over low heat for 2-3 minutes, stirring constantly as it thickens. If it starts to boil, reduce the heat to low.
- Add Gelatin: Whisk in gelatin and cook another 2 minutes.
- Add Cinnamon (optional): Turn off the heat and stir in 1 teaspoon of cinnamon.
- Let the Filling Cool for 5 Minutes
- Pour into Tart Shell
- Refrigerate – Preferably overnight for the best texture.
Optional Toppings
- Fresh berries: Blackberries, blueberries, or raspberries pair perfectly with pears.
- White chocolate: Add pieces of white chocolate or melt it for a luscious drizzle.
- Caramel sauce: Drizzle caramel sauce over the tart for an extra indulgent touch – you won’t regret it!
- Nuts: Toasted almonds, pecans, or walnuts add a satisfying crunch and a nutty flavor.
How to Store Your Tart
- Store covered in the refrigerator for up to 4 days. Freeze for longer periods.
Notes
I made this with pears and we loved it. The almond crust is really good too.
Great recipe, luved making something healthy for a change. Thanks