Mix gf flour, sugar, and salt in a food processor and pulse 5-6 times until combined. Add the butter and pulse until the mixture resembles coarse meal. Add the ice water and pulse until moist pea sized clumps form. To ensure the dough is moist enough, pinch a small piece of the mixture, and if the dough does not stick together, then add another tablespoon of water. Dump the dough onto a large piece of parchment paper and flatten the dough into a round disc. Wrap the dough in the plastic wrap and refrigerate for 30 minutes up to an hour.

While the dough is chilling in the refrigerator, in a large bowl, combine all the filling ingredients. Toss gently to combine and set aside for 10 minutes.

Position the rack in the center of the oven and preheat the oven to 400 degrees F.

Dust a large sheet of parchment paper with flour and roll out the dough on the paper to a 12 inch round. Transfer dough to a 9” tart pan and place on top of a large sheet pan.

Blind bake the tart by poking holes into the dough, using a fork evenly around the dough, then place a piece of parchment paper large enough to cover the tart pan. Place pie weights, dried beans or rice on top of the parchment paper and bake the tart shell in the oven for 10-12 minutes until the tart shell is set and lightly golden brown. Remove the tart shell from the oven and remove pie weights and parchment paper.

Spoon the filling evenly into the tart pan, then evenly distribute diced brie over the pears. Use leftover pie dough and roll out fall leaf shapes and place on top of filling (optional).

Bake the tart for about 35-40 minutes, until cheese is melted and tart crust is golden brown. Transfer the tart to a cooling rack and cool for 20-30 minutes, then drizzle salted caramel all over the top of the tart. Serve immediately!

You can prepare this tart 1-2 days in advance and refrigerate into an airtight container.