In a medium sized bowl cut in 1/2 cup butter, 1/2 small tub cream cheese (110ml) to 1 1/2 cups gluten free flour blend. You can always use regular flour if you don't have a gluten intolerance. Add a pinch of salt. As you bring the dough together, the warmth of your hands should melt the butter enough to hold the crust together. If you are having an issue with the dough, just press into the bottom of a tart pan instead of rolling it out. You can also use a cookie sheet with a silicon mat. Spread the dough out on the sheet and pinch up the edges to create a pastry "boat". This isn't about perfection, rustic for this crust is key.
For the filling:
In a medium bowl mix together
5 ripe pears, cut into quarters, peeled and cored then sliced again
3 tablespoons cornstarch
1/4- 1/2 teaspoon pumpkin pie spice (depends on your preference for spice)
1/2 cup brown sugar
2 tablespoons orange juice concentrate (you could also substitute with marmalade or jam). Sprinkle with pecans or raisins.
Bake at 325F for 30 minutes or until crust is brown and pears are done. Enjoy warm or cold.