Happy birthday, Maga-bear!  When I ask my mom what type of cake she would like me to make her, I can usually count on the answer to be spice cake.  But this year, when I was doing a little cooking experiment, she changed her mind and wanted the experiment instead.  So, here you are, Mom…  Love you!

Crustless Custard Pear Tart –

(Warning:  this is still in the experimental stage!  I will update when I get it to where I want it.)

2 ripe, firm pears (I used Bartlett), peeled, halved and cored

3/4 cup almond milk

3 large eggs, room temperature

1/3 cup sugar

1/3 cup gluten free bean flour blend

3 tablespoons oil (I used a mild tasting olive)

2 teaspoons gluten free vanilla

1/2 teaspoon, nutmeg, divided

1/4 teaspoon salt

1/4 cup confectioner’s sugar

Preheat oven to 350 degrees.  Using a gluten free spray oil, oil a 9” pie plate.  Slice the pears into 1/4” thick slices the long way.  Arrange the slices overlapping in the pie plate on a circle.

In a blender, mix almond milk, eggs, sugar, bean flour blend, oil, vanilla, 1/4 teaspoon nutmeg and salt.  When smooth, carefully pour over the pears.

Bake until golden and firm the the touch in the center, 45-55 minutes.  Serve warm or room temperature.  Dust with confectioner’s sugar mixed with last 1/4 teaspoon nutmeg before serving, if desired.