Introduction

This Gluten-Free Pear Ginger Tart is a delightful autumn-inspired dessert featuring ripe, juicy pears and a hint of ginger spice. The combination of soft, fragrant pears and the subtle warmth of candied ginger makes this dessert perfect for cozy gatherings or a quiet night in. A creamy custard filling complements the sweet pears and adds richness, all nestled in a gluten-free pastry shell. This tart brings together fresh, fall ingredients in a dessert that is both sophisticated and comforting.

Making this tart is a straightforward process with impressive results. From the sweet, aromatic pear filling to the delicate vanilla custard and the gluten-free crust, every element of this recipe enhances the others. The touch of vanilla and candied ginger adds a layered flavor, making each bite memorable and unique.

Let’s dive into the step-by-step guide for creating this elegant tart that’s perfect for special occasions or any time you’re craving a deliciously warm, gluten-free treat.

Ingredients List

– Pastry Shell

  • One 9-inch gluten-free dessert pastry shell (store-bought or homemade), fully baked

– Poached Pears

  • 1 vanilla bean, split and scraped
  • 1¼ cups water
  • Scant ½ cup sugar
  • 2 large ripe but firm pears, peeled, cored, and diced (about ¾ pound or 3 cups)
  • 2 tablespoons chopped candied ginger

– Custard Filling

  • 1½ teaspoons cornstarch
  • 2 tablespoons sugar
  • â…” cup whole milk
  • 2 egg yolks
  • 1 teaspoon vanilla extract

Substitutions and Tips

  • Dairy-Free Option: Substitute whole milk with coconut milk or almond milk for a dairy-free version of the custard.
  • Nut-Free Crust Option: For those avoiding nuts, use a gluten-free flour blend that is nut-free for a homemade crust.
  • Additional Spice: For an extra layer of warmth, sprinkle a pinch of ground cinnamon or nutmeg over the custard before adding the pears.

Step-by-Step Instructions

1. Prepare the Pastry Shell

  • Bake the Shell: If using a store-bought gluten-free pastry shell, pre-bake it according to package instructions. For homemade, ensure it’s fully baked and cooled before adding the filling.
  • Cool the Shell: Let the pastry shell cool completely to prevent it from becoming soggy once the custard and pears are added.

2. Poach the Pears

  • Prepare the Poaching Liquid: In a medium saucepan, combine 1¼ cups water and scant ½ cup sugar. Scrape the seeds from the vanilla bean and add both the seeds and the pod to the mixture.
  • Poach the Pears: Bring the liquid to a gentle simmer, stirring to dissolve the sugar. Add the diced pears and cook for 5-7 minutes, until the pears are tender but still hold their shape.
  • Add the Ginger: Stir in the chopped candied ginger and let it simmer for another 1-2 minutes.
  • Cool and Drain: Use a slotted spoon to remove the pears and ginger from the liquid, placing them in a bowl to cool. Discard the vanilla bean pod.

3. Prepare the Custard Filling

  • Mix Dry Ingredients: In a small saucepan, whisk together 1½ teaspoons cornstarch and 2 tablespoons sugar.
  • Heat the Milk: Gradually whisk in the milk, stirring until the mixture is smooth. Heat over medium-low heat until it begins to thicken, stirring constantly to avoid scorching.
  • Add the Egg Yolks: In a separate bowl, lightly beat the egg yolks. Slowly pour a small amount of the warm milk mixture into the yolks to temper them, stirring constantly.
  • Combine and Thicken: Pour the egg yolk mixture back into the saucepan, continuing to stir until the custard thickens to a smooth, creamy consistency. Stir in the vanilla extract.
  • Cool the Custard: Remove the custard from heat and let it cool slightly before filling the tart.

4. Assemble the Tart

  • Spread the Custard: Pour the custard into the cooled pastry shell, spreading it evenly over the bottom.
  • Add the Pear Filling: Spoon the poached pears and ginger evenly over the custard layer, arranging them to ensure an even distribution.

5. Bake the Tart (Optional)

  • Bake for a Golden Finish: Preheat your oven to 350°F (175°C) and bake the assembled tart for 10 minutes to allow the custard and pears to set together and create a slight golden color on top.
  • Cool Completely: Let the tart cool on a wire rack to room temperature before serving to allow the custard to firm up.

Tips for Success

  • Choosing Pears: Select firm but ripe pears, such as Bosc or Anjou, which hold up well to poaching without becoming mushy.
  • Consistent Slices: Aim to dice the pears uniformly so they cook evenly and look attractive when arranged on the tart.
  • Custard Texture: To avoid lumps, whisk the milk mixture constantly and be careful not to overcook the custard. It should be smooth and creamy.

Recipe Variations

  • Add Spices: For a fall-inspired flavor, add a dash of cinnamon or cardamom to the custard or sprinkle over the poached pears.
  • Alternative Toppings: Top the tart with toasted almond slivers or a drizzle of honey for an extra layer of flavor and texture.
  • Dairy-Free Custard: Substitute the milk in the custard with coconut or almond milk for a dairy-free option that maintains a creamy texture.

Serving Suggestions

This Gluten-Free Pear Ginger Tart can be enjoyed on its own or with a few additional accompaniments. Here are some ideas:

  • With Whipped Cream: A dollop of freshly whipped cream enhances the creamy custard and adds a touch of indulgence.
  • Served Warm: Enjoy a slice warm from the oven with a scoop of vanilla ice cream, which adds a luxurious texture contrast.
  • Paired with Coffee or Tea: The gentle spices and sweetness of the tart pair beautifully with a cup of hot coffee or chai tea.

Storage and Reheating Instructions

  • Storing Leftovers: Cover the tart loosely with plastic wrap or foil and store in the refrigerator for up to 3 days.
  • Reheating: Serve leftovers at room temperature or reheat gently in a 300°F oven for about 10 minutes to enjoy warm.
  • Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 1 month. Thaw overnight in the refrigerator and reheat before serving.

Nutrition Information (Per Serving)

  • Calories: 250
  • Fat: 13g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 5g
  • Sugar: 18g

Health Benefits

This tart features pears, which are high in fiber and vitamin C, supporting digestive and immune health. Candied ginger adds a touch of spiciness along with potential anti-inflammatory benefits, while the gluten-free pastry ensures those with gluten sensitivities can enjoy it.

Cost Estimation

  • Approximate Cost per Serving: $3.50
  • Budget Tips: Use in-season pears for better pricing, and substitute vanilla extract for the vanilla bean if on a budget.

Explore More Gluten-Free Desserts: Discover our range of gluten-free treats perfect for any occasion.
Health Benefits of Pears: Learn about the benefits of adding pears to your diet at Healthline.