I love baking fruit based desserts. I had wanted to make a pear pie for guests but didn't have the energy to be that fussy. I searched for a pear tart recipe instead and found this one - it looked easy and elegant. Happily it turned out not only to be fuss-free, but really good as well- not too sweet and not too heavy. The guests were impressed. I found the original recipe here.
1 cup GF flour blend (I used All Purpose Sorghum Blend)
1/4 tsp. baking powder
1/2 cup palm shortening
1/2 cup sugar
1 large egg
3 pears, peeled, halved and cored (I used Bartletts pears, but red pears would work well too)
2 tbsp. sugar
1 1/2 tsp. cinnamon
1/3 cup apricot jam
1 1/2 tbsp. lemon juice
Preheat oven to 350 degrees. Coat a 10 inch tart pan (with removable bottom) with cooking spray. Place tart pan on a baking sheet and set aside.
Sift together the flour and baking powder. Beat the shortening and the sugar together at medium speed. Add the egg and beat until combined. Gradually add the flour mixture, beating to combine. Turn the dough into the tart pan. With floured fingers, spread the dough evenly over the bottom of the pan - it will fill the pan. Arrange the pear halves, cut side down, onto the dough, pressing in slightly. Combine the sugar and the cinnamon and sprinkle evenly over the tart.
Bake the tart until the crust is golden brown, about 45 minutes. Let cool on a wire rack. Combine the apricot jam and the lemon juice. Brush the jam mixture over top of the tart before serving.