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.
