A delicious way to use ripe pears, this gluten-free dessert also makes a tasty breakfast pastry.
| Crust | ||
|---|---|---|
| 1 | c | superfine brown rice flour |
| 1⁄2 | c | arrowroot |
| 1⁄4 | c | amaranth flour |
| 1⁄4 | c | white rice flour |
| 1 | tbsp | natural cane sugar |
| 1⁄4 | tsp | salt |
| 3⁄4 | c | cold butter (cut into small cubes) |
| 1 | large egg (lightly beaten) | |
| 1 | tbsp | ice water |
| Filling | ||
| 1 | c | Stonyfield Organic Vanilla Greek Yogurt |
| 1⁄4 | c | maple syrup |
| Zest of 1 lemon | ||
| 3 | tsp | ginger juice |
| 2 | large eggs (lightly beaten) | |
| 2 | pears (cored and finely diced) | |
| Crystallized ginger for garnish | ||
Preheat oven 350°. For the dough, put all dry ingredients in food processor and mix well. Add cold butter and pulse until incorporated. Then add your lightly beaten egg. Add cold water. If dough looks too dry add more ice water a couple drops at a time. You don't want to over mix so as soon as you can form a ball stop. Form a large disk with your dough and wrap with wax paper. Refrigerate for at least 1 hour.
When you are ready to roll out your dough, place between 2 pieces of wax paper. Roll to 10" round. Press into tart pan. Refrigerate until ready to fill.
For the filling, combine yogurt, maple syrup, lemon zest, and ginger juice. Add lightly beaten eggs. Then add pears. Fill tart shell and bake for 35-40 minutes. Filling should be set. Garnish with crystallized ginger.