Gluten-Free Pear Tart

Ingredients

• 1 Royal Riviera Pear
• 1 cup quinoa flower
• 1/2 cup gluten-free white all-purpose flour
• 1/4 cup arrow root starch flour
• 1/2 cup ground chia seeds
• maple syrup
• 2 tbsp vegan cane sugar
• 1 tsp apple cider vinegar
• 1/2 cup coconut oil
• 1/4 cup canola oil
• 1 cup unsweetened dehydrated coconut flakes

Instructions

1. Preheat oven to 350 degrees.
2. Use coconut oil and paper towel to oil the tart pan. Cut a round piece of parchment paper to fit your pan.
3. Once the pan is well oiled, place the parchment round into the pan and brush with coconut oil, then set aside.
4. In a mixing bowl combine 1 cup of quinoa flour, 1/2 cup of gluten-free all purpose flour, 1/4 cup arrow root starch flower, 1/2 cup of ground chia seeds, 2 tablespoons of vegan cane sugar.
5. In a separate mixing bowl whisk to combine, 1/2 cup of coconut oil, 1/4 canola oil with a teaspoon of apple cider vinegar.
6. In a mixer or using a hand mixer combine the dry ingredients with the wet ingredients until combined (do not over mix) then add 1 cup of unsweetened dehydrated coconut flakes and mix just enough to incorporate the coconut into the pie crust.
7. Press the dough into the prepared tart pan so it is even.
8. Thinly slice the ripe pears place them on top of the crust. You can make any pattern you like.
9. Drizzle and baste the tart with 8oz of 100% pure maple syrup and bake for 20 minutes at 350 then another 20 minutes at 425 or until the edges begin to brown.