This is one of my all-time favorite fall desserts! The rich flavor of the figs blends beautifully with various type of pears including Bartlett, Bosc and Comice and the gluten-free crust is easy to make and delcious! This is sure to be a hit at any dinner party. Top it with cashew cream or some vanilla Coconut Bliss and you will think you’ve died and gone to Heaven.
- 7-8 fresh figs
- 1 large pear
- 1 ½ cups brown rice flour
- ¼ teaspoon salt
- ½ cup plus 3 tablespoons coconut oil
- 3 tablespoons agave nectar or maple syrup
- 1-2 tablespoons cold water
- ¼ cup honey
Preheat oven to 350° F. Slice figs into half-inch chunks and place in a small bowl. Slice pear into thin slices (with peel on) and place into the bowl with the figs. Set aside.
In a medium bowl, combine rice flour and salt and set aside. In the bowl of a standing mixer fitted with the paddle attachment, mix the coconut oil until softened (about 1 minute). With the mixer on low speed, add the flour mixture slowly until incorporated. Add the agave or maple syrup and water and mix until a soft dough has formed.
Dust your work surface (a cutting board covered in parchment paper works well) and flour hands well with brown rice flour. Divide the dough into six small balls. Place one dough ball on the parchment, flatten into a disk and sprinkle with rice flour. Roll the dough into a 4-inch disk. Add two large spoonfuls of the fruit, leaving half-inch of dough around the edges. Pull the dough up around the edges of the fruit, leaving the very top exposed. Repeat with the other dough balls.
Carefully transfer the parchment with the crostatas onto a baking sheet. Drizzle honey over the top of each crostata, place in the oven and bake for 25 minutes, until crust is golden brown and pears are soft.
NOTE: If you do not have a standing mixer, never fear! You can start the dough using a hand mixer until it becomes too thick and then hand mix the rest of the flour into the dough.
Crust recipe from "Flying Apron's Gluten-Free & Vegan Baking Book" by Jennifer Katzinger