Got my Misfits Market http://www.misfitsmarket.com haul this week and it had a fair number of pretty ripe pears and a bit of ginger root. Forward to Saturday morning and the pears are on the verge of heading to the compost bin, it’s a windy, rainy, fall day in Miami and I would love a pear pastry for breakfast. The problem? Gluten free pie crust. It can range from tolerable to terrible, and on more than one occasion, has made prior pies inedible. But not today! Today, I used a flour blend and recipe for crust by Bob’s Red Mill http://www.bobsredmills.Com and it is buttery perfection (and at 20 Tbsp of butter, buttery is not an overstatement).

So, here’s how it goes:

Step 1– Make the crust. There were some instructions that were just written too small and called for different types of shortening. Everyone knows that everything is better with butter, so that’s all I used. Also, I didn’t feel like getting out the food processor, so I just used the mixer. 1 bag of flour mix, 20 T of butter chopped into quartered slices, and 6 T of ice water later, the dough was wrapped in plastic wrap and chilling in the fridge.

Step 2– Make another cappuccino. Personally, I like mine with almond milk.

Coffee prevents Alzheimer’s

Step 3 – Make the filling

5 Pears – peeled, chopped into cubes

1/2 cups sugar

1/4 cup gluten free flour

1 tsp of finely grated ginger root

1/4 tsp nutmeg

1/2 tsp cinnamon

2 tsp lemon peel finely grated

1/4 cup orange juice

Mix together. Roll dough out between 2 sheets of plastic wrap. I used a large coffee mug to cut out circles and then placed those into a greased muffin pan. Fill with a 1/4 cup of filling each

Bake at 400 degrees F for 15 min and then 375 for 30 mins

Step 4 – Enjoy & have a Sweet Saturday❤️

I voted! For pear tarts (and love)

PS my gluten eating children just exclaimed “this crust is amazing!!!” Butter and love make everything better.

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