Ingredients:
Gluten-Free Tart Crust:

1 1/4 cups - rice flour (plus more for dusting)
1/3 cup - Florida Crystals® Organic Sugar
1/4 tsp - baking powder
pinch of salt
1/2 cup - unsalted cold butter, cut into 1/2" cubes
1 - egg
1/2 tsp - almond extract

Filling:

1/3 cup - almond paste
2 Tbsp - Florida Crystals® Organic Sugar
2 Tbsp - unsalted butter
1 Tbsp - rice flour
pinch of salt
1 - egg
1 tsp - vanilla extract
2 - large pears (Bartlett, Anjou or Bosc)
juice of 1 lemon
1 Tbsp - Florida Crystals® Organic Sugar
1/2 tsp - cinnamon
1/4 cup - Florida Crystals® Organic Light Agave Nectar


Preparation:
For pie crust: In a large bowl, combine all dry ingredients. Add butter; mix until dough forms pea-sized crumbs. Add egg and extract; thoroughly mix by hand. Form dough into a disk and dust with rice flour; cover in plastic wrap. Refrigerate for at least 30 minutes. Press dough into center of 9” round tart pan, pushing dough up sides of pan until covered. Set aside.

For filling: Preheat oven to 350°F. Cream together almond paste and sugar, add butter; mix until smooth. Add flour, salt, egg and extract; beat well. Pour mixture into tart shell. Peel and core pears, cut into 1/4” slices. Place slices in a bowl, coat with lemon juice. Arrange pear slices over filling. Combine sugar and cinnamon, sprinkle over pears. Bake 35 to 40 minutes or until golden brown. Cool completely and brush with Agave Nectar before serving.

Serves 6 to 8.



Quick Tip:
Top with Agave Whipped Cream and candied almonds.

Photo