Pear and Almond Crustless Tart – Gluten Free

pear and almond crustless tart served on a wooden board with white plates and a serving knife

This delicious pear and almond crustless tart is a fabulous dessert. It pays to have a tin of pear halves in the pantry along with almond flour (almond meal) ready to make this delicious dessert. Pear and almonds are one of those food marriages that just works and the good news is it is easily converted to gluten free – just replace the 2 tablespoons of flour with gluten free flour. Top it off with some softly whipped cream and you’re ready to go.

We’ve passed on this recipe more times than we can remember. It’s just one of those simple recipes that present beautifully and everyone enjoys. No messing around making pastry, throw everything, bar the pears in the mixer or food processor, drain the pears and you’re good to go. Too easy!

Check out our German apple and pecan crumble cake for another fabulous fruit based dessert.

German apple and pecan crumble cake on a white plate with a dollop of cream

USING CANNED PEARS

Using canned pears is a great time saver in this recipe. No hanging about waiting for the pears to ripen. Simply drain the pears and you’re good to go. We’re sure the average French home cook does exactly this to make this very classic French tart.

GLUTEN FREE

If you’re after a fabulous gluten free dessert then this pear and almond crustless tart couldn’t be easier. Simply substitute the self raising flour with gluten free self raising flour.

ALMOND FLOUR AND MEAL

Almond flour is the same as almond meal it simply depends on where you live as to what it’s called. It is finely ground blanched almonds, nothing else added. Almond flour or meal is widely available, mostly found in the baking section of supermarkets or health food stores.

DUSTING OR SNOW SUGAR

Dusting sugar or snow sugar does not dissolve when put onto moist food.

Pear and Almond Crustless Tart

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Pear and almond crustless tart – Upside down tart


  • Author: Recipe Winners
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 serves

Description

This delicious pear and almond crustless tart is a fabulous stand-by dessert. It pays to have a can of pears and almond flour (meal) in the pantry ready to make this delicious dessert.


Ingredients

  • 3 tablespoons soft brown sugar
  • 5 1/2 ozs  (150 grams) of soft butter
  • 2 large eggs lightly beaten
  • 5 1/2 ozs ( 150 grams) of caster sugar
  • 5 1/2 ozs (150 g) almond flour (almond meal)
  • 2 tablespoons self raising flour – see notes or gluten free self raising flour
  • 1/4 cup slivered almonds
  • 68 whole almonds 
  • 28 ounce (800g) tin of pear halves, well drained or  3 – 4 ripe pears  cut in half from the stem end to the bottom and cored
  • dusting or snow sugar to dust – optional, see notes

Instructions

  • 9 inch (23 cm) flan tin with removable base sprayed lightly with oil and base lined with baking paper
  • preheat oven to 350 f (175 c) with shelf in the centre
  • in a mixer cream butter and sugar for 5 minutes till colour is  light and sugar has dissolved
  • add eggs and beat for 30 seconds
  • add almond flour (almond meal) and flour and mix for 2 minutes – (mixture is dollapable rather than pouring consistency)
  • toss in slivered almonds and blend for 20 seconds or till evenly distributed
  • sprinkle soft brown sugar evenly over baking paper
  • pop a whole almond in the centre of each well drained pear
  • place pears cut side down around the outside of the tin and finish with one in the centre
  • spread mixture over and around pears evenly
  • bake for 40-45 minutes or until batter is cooked then remove from oven
  • remove outside rim of flan tin immediately after taking tart from the oven  ( an easy way to do this is to place the tart on a can and gently release the sides checking that the mixture hasn’t stuck) – see notes
  • once the tart has cooled place your  serving plate on the tart, holding the plate and the tart tin flip so the top now becomes the bottom
  • remove base of tin and baking paper
  • dust with dusting/snow sugar
  • serve and enjoy!

Notes

  • make your own self raising flour – if you only have all purpose (plain flour) mix 1 cup of all purpose flour  with 1 1/2 teaspoons baking powder making sure to mix thoroughly so as to distribute the baking powder thoroughly and use two tablespoons of this for the recipe.
  • remove the tart from the tin quickly, suggest within a minute or two – as the brown sugar in the base can set to a toffee making it difficult to remove the tin if you leave it too long before releasing.
  • dusting or snow sugar does not dissolve when put onto moist food
  • Category: Desserts
  • Method: baking
  • Cuisine: French

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16 comments

  1. Avatar Carol Curtis says:

    This is easy to make and really yummy! I would definitely make it again.

    1. Avatar Recipe Winners says:

      Thanks for the feed back Carol, lovely to hear you enjoyed this fabulous cake.

  2. Hi, this looks awesome but can you please clarify whether this is an up side down flan that’s flipped once it’s baked? Your photo doesn’t look like it is but in the 9th step of putting the pears cut side down makes me think it is ? I just want to present it at its best once I’ve baked it. Thanks girls

    1. Avatar Recipe Winners says:

      Hi Mother duck, yes the pear and almond tart is an upside down cake. Thank you for bringing this to our attention, we’ll amend the recipe to save any confusion in the future.
      Hope you enjoy the tart, look forward to hearing how it turns out for you. Enjoy. Jo and Jen

  3. For someone with a dairy allergy can you substitute a vegan margarine?

    1. Avatar Recipe Winners says:

      Hi Audrey, whilst we have only ever made pear and almond tart with butter, it would appear that you should be able to sub the butter for vegan marg. After asking a vegetarian friend and looking around on the net the general advice is, you can usually use vegan margarine as a one-to-one replacement for butter. If the end result is greasy, make the next batch with 3/4 cup for every 1 cup of butter and add liquid as needed for moisture. The only other advice would be to look at the site for your brand of marg and see if they have any guide lines. Hope this helps, good luck and we would love to hear how it turns out. Jo and Jen

  4. Avatar Lesley Watson says:

    This looks so good, Thankyou, I will make it soon!!

    1. Avatar Recipe Winners says:

      Hi Lesley, you won’t be disappointed ??
      We would love to hear how you rate. Jo and Jen

  5. Avatar Lynn-Marie says:

    This looks lovely and I’m going to make it but
    Could you convert the ounces to cups etc?

    1. Avatar Recipe Winners says:

      Hi Lynn-Marie the conversion for the ingredients from oz to cup is as follows
      2/3 cup soft butter
      3/4 cup caster sugar
      1 cup and 2 tablespoons firmly packed and levelled almond flour
      Hope this helps. We would love to hear how you rate it. Enjoy!

  6. This was so yummy!!! It presents beautifully too. Everyone was impressed and finished their plates. I might add perhaps another 1/2 cup of batter but was really delicious overall.

    1. Avatar Recipe Winners says:

      Hi Carolyn, thanks for your comment. We agree it is yummy and impressive and such an easy tart to make. Regards, Jo and Jen

  7. Looks yummy. Off to get the ingredients. Difference between flour and meal is the skin. Skin on its meal, skin off its flour.

    1. Avatar Recipe Winners says:

      Hi Caroline, would love to hear how you enjoyed this delicious dessert. Regards, Jen and Jo

  8. There is a group of us who regularly catch for morning or afternoon tea and one suffers from coeliac, which means finding quick and easy gluten cake recipes, everyone can enjoy, a challenge.

    However I stumbled upon your recipe for this crustless tart, and not only was it easy to make, it has become my friends new “favourite” GF cake that I make for her, and I’ve made her a few. She immediately asked for the recipe so that her son, a qualified cook, can add it to his repertoire of GF recipes he can cook for family occasions.

    I’ve browsed other GF recipes on your site and they all look quick and easy to make. Now I have a few more cakes to wow her with, and some more notes to swap with her son. Thank you

    1. Avatar Recipe Winners says:

      Hi Karen, so pleased to hear that the ‘Pear and Almond Crustless Tart’ was a hit! There is something very satisfying about sharing a winning recipe. So pleased you shared this recipe and look forward to you trying some other gluten free desserts from our site. Thanks for sharing. Regards, Jen and Jo

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