This is another recipe from Cooking Light magazine that I modified to make gluten-free, using my gluten-free pie crust, which I also toyed with because apparently this was a day for messing with recipes. I don’t have a tart pan, which the recipe called for, but I used a round pie pan and it worked fine. Line your pie pan with parchment paper for easy removal!
3/4 cup almond meal flour
1/2 cup arrowroot starch
1/4 cup amaranth flour
3 tbs veggie oil
1/4 cup water
2 tbs cinnamon
1 tbs brown sugar
2 tbs vanilla
For tart filling
2 Bosc pears – sliced thin
2 tbs hazelnuts – whole
2/3 cup hazelnuts – crushed or chopped very fine
3 tbs butter
1/4 cup sugar
1 egg – at room temperature
blue cheese crumbles – just enough to sprinkle on top
For the crust, mix all dry ingredients together then add the wet ingredients. Mix together to form a nice even dough. It should not be crumbly. If you have a tart pan, press the dough evenly throughout and up the sides. If using a pie pan, press the dough evenly across the bottom and just slightly up the sides, about half an inch to an inch. Bake at 400 for 3 minutes then remove from oven to fill.
Mix the crushed hazelnuts and sugar together then add the butter and egg. Mix until combined. Spread evenly onto your crust and bake at 350 for 20 minutes.
When that’s done, lay the pears neatly on top of the hazelnut layer. Or just dump them on but it looks much nicer if it’s neat! Sprinkle some blue cheese on top. Then bake at 350 for another 20 to 25 minutes. Remove from the oven and toss the remaining 2 tbs of hazelnuts on top!
Try this with a nice bottle of Sauternes. Trust me. It’s worth it!