GLUTEN FREE TART RECIPES RECIPES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cream cheese, tapioca flour, sugar, xanthan gum, baking soda, and salt for crust in a medium bowl with a pastry blender until dough comes together.
• Place dough in between 2 sheets of parchment paper and roll out into an 11-inch circle. Remove the top sheet of parchment paper and turn pastry upside down onto a 9-inch tart pan with removable sides. Carefully remove the remaining sheet of parchment. Press crust evenly into the pan and trim the edges.
• Peel pears and cut into quarters lengthwise. Remove and discard cores and stems. Place pears into a large bowl, cover with cold water, and stir in 1 teaspoon salt to dissolve; this keeps the fruit from turning brown. Set aside.
• Mix sugar, cornstarch, cinnamon, and nutmeg for filling in a bowl.
• Drain the water from the pears, but do not dry them. Slice each quarter into 3 to 4 pieces lengthwise and drop into the sugar mixture. Gently toss with a flat, wooden spatula until all pieces are coated.
• Arrange pears in an overlapping pattern on the crust, like a sunflower. Use any small, broken pieces or cut any remaining slices to fill the center. Pour the remaining sugar mixture over the top.
• Bake in the preheated oven until golden and bubbly, 30 to 35 minutes. Let cool before removing from the pan.

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Blend oats in a blender until flour-like. Combine oats and almond meal in a bowl. Add oil, vanilla extract, cinnamon, and salt; mix until crumbly. Add 1 tablespoon of water at a time, mixing after each addition. Continue until dough is smooth and comes together in a ball.
• Turn dough out onto a sheet of waxed paper; flatten with the palm of your hand and shape into a thin circle. Transfer dough to a baking sheet. Spread 1 tablespoon of preserves on top.
• Peel, halve, core, and thinly slice apples. Arrange on dough in an overlapping circle from outer edge to center.
• Bake in the preheated oven until tart is golden brown with slightly darker edges, 15 to 20 minutes. Place on a cooling rack.
• Combine remaining 1 tablespoon preserves and 1 teaspoon water in a microwave-safe bowl, and heat in a microwave until melted, about 10 seconds; brush over tart.