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Pear Tart with Almond-Thyme Crust & Honey Whipped Cream (Gluten-Free!)

Posted by Stephanie Meyer on Sep 19, 2012 at 5:26am

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In my world, ’tis the true season of giving right exactly now, when friends share the bounty of their gardens and the lovely jams, syrups, salsas, booze, and pickles made to stretch summer and fall into winter.

garden bounty stephanie meyer fresh tart

My own garden is planted primarily with heirloom tomatoes (thanks to the amazing Heidi Skoog, she of Serious Jam and Bastian Skoog florists), which I’ve been eating while picking, slicing for BLTs, and roasting for soup. Depending on how many I end up with over the next week or so, I may press my friend Laurie Jesch-Kulseth, who writes the food blog Relishing It, for tips on making salsa. She brought me a jar as a hostess gift awhile back and in the confusion of post-party clutter, I lost track of who it was from. A few days later, when the family popped the jar and dug in, we were all thrilled by the hit of bright summer heat in the middle of winter. In order to properly thank the cook/gift-giver, I had to ask on Twitter who had brought me such a generous homemade treat…Laurie answered that it was She, Giver of Salsa and Smiles.

If you too find yourself buried in tomatoes, be sure check out One Tomato Two Tomato blog, written by forager/pickler/canner extraordinaire Tammy Kimbler. She’s even (gorgeously, per Instagram stalking) making tomato wine! Love.

And if you find yourself with a giant box of just-picked pears, like I did courtesy of my friend Scott Pampuch, consider throwing together this tart. I’ve been meaning to adapt this crust to be gluten-free for awhile and a bounty of firm-juicy pears provided the perfect opportunity. I find that recipes that require very little wheat flour – crepes, popovers, and nut cookies/crackers/tarts – are ideal candidates for tasty gluten-free baking. This crust’s flavor and texture is derived primarily from ground almonds (and butter!) and is pressed into the pan (not rolled). Prepared with sorghum flour, the crust turned out as nutty and crisp as your favorite holiday shortbread cookies. (It goes without saying that it’s quite lovely prepared with wheat flour as well.)

pear tart almond-thyme crust honey whipped cream stephanie meyer fresh tart

Scott and his family spent a whole day picking pears courtesy of Linda Newman, in Watertown, MN, and another whole day delivering them to lucky friends. I spent very little time throwing this tart together and figure I came out quite nicely as I scarfed down a large, warm piece with honey whipped cream melting into it. (For the record, inspired by my friend Molly McNeil and her Minnesota Peach Farm pears, with input from Tim Niver of The Strip Club Meat and Fish via Twitter – as you can tell, I so love social media for ideas, recipes, and tips – I also soaked a mason jar stuffed with peeled, diced pears in gin for a few days. Pear gin! Hurray!)

Try this crust with your other favorite fresh, juicy fruits as well – think cherries, peaches, apples, plums, figs, or blueberries for year-round tartiness.

Recipe for Pear Tart with Almond-Thyme Crust & Honey Whipped Cream at TC Taste/Minnesota Monthly Magazine.

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Older Comments

  1. By FreshTartSteph on November 23, 2012 at 7:15AM

    Hello Shannon! Thanks for catching my omission! It belongs in the crust mixture. I'm sorry for leaving it out! xo

  2. By Shannon.m.Walz on November 21, 2012 at 7:50PM

    Stephanie, Just to preface this I am not much of a cook. I am confused as to when I am supposed to add the thyme to this recipe. It doesn't specify.

  3. By FreshTartSteph on September 19, 2012 at 7:25AM

    Like the friend that brought me amazing pickled asparagus...oh wait...that was YOU! I'm the luckiest girl in the world, truly. Thank you :) xoxoxo

  4. By Brenda @ a farmgirl’s dabbles on September 19, 2012 at 7:11AM

    Ohhhhh, Stephanie, this is beautiful. And all your talk about all the fresh garden deliciousness going around is awesome. Love.