Gluten Free Thymeless Pear Tart

Course Dessert
Cuisine American


  • 1 Wholly Gluten Free 9" Pie Shell

For the Filling

  • 1 Cup Pear Nectar (keep separate from 1 tbsp of Pear Nectar)
  • 1 tbsp Pear Nectar (keep separate from 1 Cup of Pear Nectar)
  • 1/4 Cup Agar Flakes
  • 3 Ripe Bartlet Pears (seeded and divided)
  • 1 tsp Fresh Thyme (minced)
  • 1 tbsp Arrowroot Powder
  • 3/4 Cup Cashews (soaked for 2 hours minimum, or overnight)
  • 1 tbsp Maple Syrup
  • 1 Scraped Vanilla Bean (or 1 tsp of Vanilla Extract)
  • 1 Drizzle Olive Oil


  • In a medium, heavy bottomed pot, whisk together the agar flakes and pear nectar and bring it to a boil over high heat. Cover the pot, reduce the heat to low, and simmer for 10 minutes. 
  • Add the pears and thyme to the pot, raise the heat to medium-high and bring it to simmer while stirring. Cover, reduce to low, and cook for 5 minutes until the pears are super soft. 
  • In a small bowl, dissolve the arrowroot in the remaining tablespoon of pear nectar. Drizzle that into the pear/agar mixture. Stir to incorporate, and keep stirring for a minute or two until the mixture has thickened. Remove from the heat, and allow it to cool slightly (before you add it to the blender). 
  • Place the drained cashews, maple syrup, and vanilla into a high-powered blender and add the pear / agar mixture. Make sure the top to the blender is secured on tight. Blend (on low) until smooth, then increase the speed a little until the mixture is super smooth. 
  • Transfer the mixture to a bowl, and let it set in the fridge for an hour. If you like, you can do this up to 3 days in advance, and store this mixture in an air-tight container in the fridge until you’re ready to serve the tarts. 
  • Cook your Wholly Gluten Free 9” Pie Shell according to package instructions and set aside to cool completely. 
  • While the crust is cooling, roast the pears for the topping. Raise the oven temp to 400°F.
  • Place the sliced pear onto a parchment lined baking sheet, and toss with the olive oil and maple syrup. 
  • Roast the pear for 25-30 minutes, until golden brown. When cool enough to handle, transfer the roasted pears to a small bowl. 
  • Assemble the tart shortly before you’re ready to serve. 
  • Give the pear cream a good stir to loosen it up and keep stirring it until it’s smooth.  
  • Spoon a small amount of the pear cream into the pie crust and smooth the top using a butter knife.
  • Finish with 3-4 slices of the roasted pears and a sprig or two of thyme on each for garnish.  
  • If not serving immediately, keep in the fridge until you’re ready to serve.