Ginger Rhubarb Pear Tart w GF Shortbread Crust

I do not have a precise recipe for this - I kind of made it up as I went along. I also decided to forgo presentation, so the very ripe pear and overly poached rhubarb were just slopped on the top - if you work with firmer fruit, and don't poach it too long, you can create a very fancy presentation by carefully arranging the produce on the tart.

I'm currently eating gluten free, so I used Bob's Red Mill Gluten Free Shortbread mix. And, because I'm also eliminating dairy, I substituted coconut oil for butter. Once mixed, I pressed the dough into a tart pan and baked for 18 minutes.

meanwhile

Poach sliced rhubarb - about two ribs worth - in a large sauce pan with equal parts honey & water (enough to cover the rhubarb), sliced fresh ginger, one whole clove, and three whole allspice. One rhubarb is tender, add two sliced pears, a splash of vanilla, until pears are soft and absorb some of the flavor. Remove whole spices, and ginger if preferred.

Take tart shell from oven, sprinkle a light layer of cinnamon sugar, and using a slotted spoon, top with the pear & rhubarb. Don't pour too much of the liquid on, as this will make your tart Soggy. Reserve syrup to pour over yogurt, add to club soda, or over vanilla ice cream.

Return tart to oven, another 5 minutes to get everything nice & warm.

The Verdict

Yum. M and I both enjoyed this. The GF shortbread is tasty, and the coconut oil worked very well. I think it's a little tastier warm than cold (breakfast? Guilty) but still very flavorful. I do not feel like I'm settling for a non-standard shortbread.

The only regret is having let the produce poach too long. Next time, if I used these same pears I'd prefer to peel them - as the brown skin is a little gritty and thick.