The Sweet Smell of Spring

So much of how we feel is about what we eat and who we eat it with. Your favourite food makes you feel a certain way. It can make you reminisce, like the childhood smell of honey suckle. New foods and new sensations can make for a memorable experience. There is a beautiful change in the air. The flowers on the side of the road are blooming. 

With the change in the air, I thought it would be great to try a new recipe. Up for the challenge? I decided to bake a tart to welcome the change in weather. Not only is this tart gluten free, it is also dairy and sugar free...and a great spring flavour.

Gluten free Pear and Almond tart with Passionfruit Yoghurt

Pastry

1/2 cup oil
1/4 cup honey
1 egg
2 cups gluten free flour
1 lemon juiced
Zest of 1 lemon  

Place all ingredients in a blender and mix until a dough forms. Form the dough into a disk, wrap it in plastic wrap and flatten it a bit with your hand. Refrigerate the dough for about 1 hour.

Roll out the dough to about 3mm thickness and fill the tart mold (20 cm diameter) with it. If the dough cracks, don't worry, just pinch it back together. It might happen if it's too cold. Blind bake the shell for 20-25 minutes at 180 degrees or until shell is golden.

Filling

1 pear

2 eggs

3 tbs olive oil

3 tbs honey

1/2 tsp vanilla extract

1/2 cup almond meal

3/4 cup gluten free flour 

Slice the pear into very fine slices. Place the slices vertically fanned in the tart shell. Beat the rest of the ingredients together until well mixed. Pour the mixture over the pear.

Bake the tart for 35-40minutes at 180 degrees or until the top is golden brown. 

Mix traditional greek yoghurt with passionfruit  and serve with a slice of tart. If you want to be creative and make lavender yoghurt, the combination with this tart would be delicious!