Pear and berry tart, gluten-free

Hi everyone ! Hope you are surviving the holidays and staying safe. With all the Thanksgiving desserts this year, I decided to bake two with gluten-free dough. Here is the recipe for a nice shortbread-like, crumbly dough for baking a fruit tart or pecan pie :

Shortbread dough :
2 - 2-1/2 cups rice flour (or gluten-free rice flour blend)
1/2 cup almond flour
1 teaspoon xanthan gum (or ground flaxseed in 1 tsp water)
1/4 cup sugar
80 g butter
1 egg
1 tablespoon sour cream
1 teaspoon salt

2 sliced fruits of choice (apples, pears, peaches, apricots, berries...)

Pre-heat oven to 175° C (350° F). Line pie pan with wax paper. Soften butter, add sugar, sour cream, egg, then add all other ingredients one at a time, mixing in well as you go. Knead about 3 minutes. Add more flour or butter to get a nice consistency that doesn't adhere to the touch. Set aside in refrigerator about 1 hour. Roll out on floured surface to a 1/4 inch thickness and place in pan, allowing to line the sides. Pinch edges with fingers or use a fork. Pre-bake pie shell about 10-12 minutes in oven before adding your filling. Add your choice of fruit, I chose some nice seasonal pears and added some frozen berries. Peel and slice fruit. Layer on pie shell. Bake for another 30-40 minutes. Test the fruit with a toothpick to see if it is completely softened before removing from oven.

I was able to bake 2 pies with this dough recipe. If you want to bake a walnut or pecan pie, here is the filling recipe :

Pecan pie filling
200 g unsalted pecans or walnuts
4 eggs
50 g butter
175 maple syrup or
80 g brown sugar
1 teaspoon vanilla or bourbon

Put aside about 1 cup of nuts for decorating on top of pie. Melt butter, add sugar, syrup and vanilla. Beat eggs and mix in with butter mixture. Add nuts. Pour batter into pre-baked pastry dough. Decorate with remaining nuts. Bake for about 35-40 minutes or until the center has risen. Upon removing from oven, the pie will settle.

Enjoy and happy holidays !

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