• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Gluten Free Pear and Oat Tartlets

    These Pear and Oat Tartlets may be gluten-free but they don’t lack in flavor thanks to an almond oat crust with brown rice syrup, raisins, and coconut oil. Warm pear and cinnamon whipped cream turn this simple dessert into a sweet guilt free treat.


    Ingredients
    For the Tartlets
    1/2
    cup
    rolled oats
    1/2
    cup
    almonds
    1/2
    cup
    golden raisins
    2
    tablespoons
    coconut oil
    3
    tablespoons
    brown rice syrup
    *
    pinch sea salt
    1
    large pear, sliced
    1/2
    tablespoon
    sugar
    *
    cinnamon
    For the Whipped Topping
    1
    cup
    heavy whipping cream
    1
    tablespoon
    sugar
    1
    teaspoon
    cinnamon
    Directions
    Preheat oven to 400 F. Grease 4 mini tart pans with coconut oil and set aside.
    In a food processor or blender combine oats, almonds and raisins. Pulse until a fine meal forms. Transfer meal to a bowl and add coconut oil, brown rice syrup and salt. Stir until a sticky dough forms.
    Divide the dough among the tart pans and press down to create tarts. Transfer tarts to oven and bake for 8 minutes.
    Meanwhile, cut pear in half, remove core and then thinly slice pear lengthwise.
    Remove tarts from oven and using the back of a spoon press dough down slightly. Layer pear slices into each part, sprinkle with sugar and cinnamon, then return to oven for an additional 6-8 minutes. Meanwhile, combine heavy cream, sugar and cinnamon. Whip until soft peaks form.
    Remove tartlets from oven and allow to rest for a 2-3 minutes, until cool enough to handle. Remove pans from tarts, plate with a dollop of cinnamon whipped cream on top and serve.

    The base number of servings for this recipe is 4
    OK

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