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Y<\/strong>um, there is nothing quite like a Pixie Pear Tart made from freshly picked pears.<\/p>\n H<\/strong>ere is a delicious and simple recipe for making a pear tart of your own that my fairy friends shared with me.<\/p>\n I<\/strong> have included a gluten free version for the crust. The Fairies and I hope you like it!<\/p>\n PIXIE PEAR TART RECIPE<\/strong><\/p>\n 1.) Preheat your oven to 425 degrees and gather together your ingredients.<\/em><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n 2.) Spray bottom and sides of an 11″ tart pan with organic olive oil and \u00a0set aside.<\/em><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n RECIPE for CRUST and CRUMBLE TOPPING:<\/strong><\/p>\n (Regular Flour or with Gluten Free Flour) :<\/em><\/p>\n 1- 1\/2 cups plus 2 Tablespoons \u00a0All Purpose Flour or for Gluten Free use<\/em><\/p>\n ( 1- 1\/2 cups Bob’s Red Mill Gluten Free Baking Flour Mix)<\/em><\/p>\n 1\/4 teaspoon salt<\/em><\/p>\n 1 Tablespoon sugar OR: I use \u00a0(1 teaspoon \u00a0ZING \u00a0a stevia \/ sugar blend)<\/em><\/p>\n 1\/4 cup organic canola oil<\/em><\/p>\n 2 Tablespoons coconut milk, canned or from carton<\/em><\/p>\n 1\/2 teaspoon almond extract<\/em><\/p>\n <\/p>\n 2.) In large bowl stir together 1-1\/2 cup flour, 1\/4 teaspoon salt, and 1 Tablespoon sugar (or 1 Tablespoon Zing stevia) and set aside.<\/em><\/p>\n 3.) In small bowl whisk together 1\/4 cup canola oil, 2 Tablespoons coconut milk and 1 teaspoon almond extract.\u00a0Pour this into flour mixture and mix gently with fork and fingers just to dampen. Mixture should be crumbly, you don’t want to over mix.<\/em><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n 4.) Transfer dough to 11″ tart pan.<\/em><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Spread crumbly dough over bottom and up sides of pan evenly, pushing with fingers.<\/em><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n I use a 1\/4 metal measuring cup to press down and along and into sides of pan.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Set aside.<\/em><\/p>\n TART TOPPING INGREDIENTS:<\/strong><\/p>\n 8 or more, nice sized ripe pears<\/em><\/p>\n 2 Tablespoons cold butter sliced thinly<\/em><\/p>\n 1\/4 \u00a0cup of white sugar or 2 Tablespoons stevia to taste if you must add sweetener. (I personally prefer not to add sweetener of any kind, the natural fruit is sweet enough for my liking)<\/em><\/p>\n 1\/4 teaspoon salt<\/em><\/p>\n 1 tablespoon of brown sugar<\/em><\/p>\n A handful of chopped walnuts ( optional: you can also add some hulled sunflower seeds, Fairies love nuts and seeds.)<\/em><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n 1.) In a small bowl mix together 2 Tablespoons of all purpose flour (or 2 Tablespoons gluten free flour mix), and 1\/4 teaspoon salt and \u00a02 Tablespoons cold butter. Use a pastry blender or fork and fingers to mix up flour, sugar and salt with butter til crumbly. Set aside.<\/em><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n 2.) Slice pears somewhat thinly and evenly and\u00a0arrange slices in a circular pattern on top of dough in tart pan. Then arrange a second and third layer of fruit slices overlapping the previous layer.<\/em><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n 3.) Have your flour mixture handy and spread evenly over top of tart. Slow down, take your time and enjoy the process.<\/em><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Lastly dust the top of your tart ever so lightly with the brown sugar.<\/em><\/p>\n 4.) Finally your tart is ready to place in the oven.<\/em><\/p>\n Bake at 425 degrees for about 45 minutes, until you see thick bubbles and your crust has turned a light golden brown.<\/em><\/p>\n 5.) For you nut lovers, I add the walnuts and seeds during the last 15 minutes of baking time.<\/em><\/p>\n 6.) Cool completely on wire rack before slicing. Serve with whipped cream or ice cream…or both!<\/em><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n F<\/strong>olks often comment about an added something in the tarts I make that they just can’t put their fingers on…a certain flavor which they say eludes description.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n I<\/strong> just smile, because in fact there is a bit of fairy dust in every tart I bake, courtesy of the Home Place Fairies.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n F<\/strong>eel free to experiment and make this recipe your own special kind of magic. Try hazel nuts instead of walnuts…<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n T<\/strong>ry peaches instead of pears.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n