Pies are my favorite thing to bake. You might think that muffins would be my choice; they are great snacks and I am often blogging a recipe for tasty muffins but nothing makes me happier for dessert than a slice of homemade pie.  Plus I am ever on the hunt for great pie/tart recipes for my self declared year of the pie!  So when I saw this new recipe come up this September on Annalise Roberts’ website; I knew I had to try it.

I used just barely ripe Bartlett pears.  I didn’t peel them as the skin was very thin.  Otherwise I followed the recipe exactly.  The crust is her regular pie crust and you prebake it and let it cool to room temperature before filling the crust.  Only difference is you make the crust rise up above the tart pan wall; so it is at least an inch to 1.5 inches tall.  You have to poach the pears first and let them cool, she suggests that you could do that the day before.  It is really neat how the frangipane filling bubbles up and surrounds the pear slices to create a tart that is sort of like an upside down pineapple pie but with pears and almonds.

It got a touch darker than I planned but great almond flavor, pears are perfect and the crust as good as any I have ever made.  A keeper for company occasions and totally satisfied my pear cravings.  A certain someone who is not fond of pears loved it and took a piece home with him for enjoying the next day. Winner!

So, if you like tarts and pears give this recipe a try; it is pretty similar to her cherry frangipane tart recipe although it requires a glaze for brushing on the pears before baking.  I am guessing that if you use melted apple or peach jelly you could skip that step of reducing the poaching syrup to the thickness of a glaze.  I went the whole deal and loved every bite of it; keeper recipe for me.

I ate it with some really good vanilla ice cream, with plain Greek yogurt and with no accompaniment; great all three ways.

The recipe can be found at: http://mygluten-freetable.com/2016/09/gluten-free-pear-frangipane-tart/