Instructions

Poach the pears:

1. In a large saucepan combine the water, maple syrup and cinnamon. Bring to a simmer.
2. Peel the pears then place them in the poaching liquid. Simmer for ten minutes then remove the pairs and allow them to drain and cool slightly. Carefully cut them in half and use a melon-baller to remove the seeds. Set aside.

Make the crust

1. Preheat the oven to 350 degrees F.
2. In a food processor combine the walnuts, salt, 1/3 cup sugar, and gluten free flour. Pulse until the walnuts are finely ground then add in the butter and the vanilla. Process until the dough is well mixed and starts to pull away from the sides of the container.
3. Use your fingers to press the dough evenly into the tart pan. Place it on a small baking tray and chill it in the freezer for 15 minutes then bake for 20 minutes or until the crust is bubbling and just starting to brown. Remove from the oven and let cool for about 15 minutes so the crust sets before adding the filling.

Make the filling:

1. Wipe out the food processor then add all of the filling ingredients except the chopped walnuts. Process until well blended then add the chopped walnuts.
2. Pour the filling over the cooled crust.
3. Gently place the pear halves onto the tart crust and filling.
4. Bake (with the tart still on the baking tray) for 38-40 minutes or until the top is browned. Cool on a wire rack before removing from the tart pan.