This thin little pear tart is not too sweet and perfect with a dollop of sour cream, sweetened whipped cream or ice cream. I used a combination of sorghum flour, tapioca and potato starch as my flour which makes it super crisp and gluten free.
2 ounces cream cheese
4 tablespoons unsalted butter
1/2 cup sorghum flour blend - recipe below
1/4 cup granulated sugar
pinch of salt
1 ripe pear, cored and cut into 16 slices
1 tablespoon cinnamon sugar
Preheat the oven to 400 degrees
In a food processor, combine the butter and cream cheese and blend until smooth, scrape down the bowl to get it all incorporated
Add the sugar and the sorghum flour mix and blend until the dough forms a ball in the food processor - the dough will be sticky
On a Silpat lined cookie sheet, pat the dough into an 8" circle - flour your hands to prevent sticking
Arrange the pear slices in circles and sprinkle the cinnamon sugar on top
Bake for 20 minutes and watch very carefully as it browns quickly
Remove from the oven and let it cool a bit to firm up
Serve with sour cream, sweetened whipped cream or vanilla ice cream.
Sorghum Flour Mix
4 parts sorghum flour
3 parts tapioca flour
2 parts potato starch
Use tablespoons for a small batch (tablespoons will be enough for this recipe, yielding 1/2 cup plus extra for patting out the dough). For a big batch to use in other recipes, use cups (any size) just keep the ratios.
A bowl of perfect little Comice pears - so beautiful
I am reminded from time to time, baking takes a bit more paying attention. My first go, I realized I doubled the sugar, hence it spread and caramelized, so I chipped off the burned bits and put it on top of ice cream, sometimes you can recover from failure!
When you do not follow the recipe...