Simple Holiday Dessert: Rustic Pear Tart

Beautiful, Delicious, Dairy Free, Easy, Gluten Free Option

Rustic Pear Tart: This dairy-free pear dessert recipe has two layers: a cornmeal batter base, then pears, walnuts & apricot jam on top.

This simple holiday dessert recipe is easy to make, not overly sweet, beautiful and delicious - perfect for serving on any special occasion.

Cornmeal isn't usually found in a fancy dessert, but works wonderfully in our Rustic Pear Tart recipe - which doesn't seem at all rustic!

To make this pear tart gluten free: Substitute gluten free baking mix for the all purpose flour.

12 Servings: You'll need a 10 inch spring form pan for this recipe. Allow the tart to cool completely before serving.

Nutrition Data, 168g: 334 calories, 119 calories from fat, 52g carbohydrate, 14g fat, 228mg sodium, 29g sugars, 4g dietary fiber, 3g protein, 13% DV Vitamin A , very low in Cholesterol, good source of Vitamin B6. Estimated glycemic load: 28

Printable Recipe: Click the print button in your browser to print the recipe

Batter Ingredients:

• 3/4 cup vegan margarine
• 1/2 cup white sugar
• 1 Tbsp orange zest
• 1/2 tsp vanilla extract
• 1/2 cup nondairy milk mixed with 1 Tbsp egg replacer
• OR: 1 Tbsp lemon juice plus enough nondairy milk to make 1/2 cup mixed with 1 Tbsp cornstarch
• 3/4 cup all-purpose flour
• Gluten Free Option: Substitute 3/4 cup gluten free baking mix for the flour

• 3/4cup cornmeal
• 2 tsp baking powder
• 1/8 tsp salt

Topping Ingredients:

• 4 cups ripe pears (about 6 pears, peeled and cut into wedges
• 1/3 cup white sugar
• 1/2 cup chopped walnuts
• 2 Tbsp melted vegan margarine
• 1/2 cup apricot jam

Directions:

1. Preheat the oven to 350 degrees
2. Oil and flour a 10 inch spring form pan
3. Cream together butter and sugar
4. Beat in zest, vanilla, and egg replacer mixture
5. Combine flour, cornmeal, baking powder and salt and stir into butter mixture until just blended
6. Spread batter evenly in pan
7. Arrange pear wedges decoratively in a swirl pattern on top of the batter
8. Sprinkle the pears with sugar and nuts and drizzle with butter
9. Bake for 50 to 60 minutes
10. Warm the apricot jam until thin enough to spread and brush over the warm cake
11. Allow to cool completely before serving

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