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Gluten-Free Pear Tart
Who doesn’t love a baked fruit-filled tart? This recipe is a great way to use left-over fruits, as is the case with my nearly overripe pears.
The almond cream filling (aka frangipane) compliments the pears, as well as the crisp, buttery pastry. Besides tasting great, the pastry base is amazingly easy to make – no pre-baking necessary (blind baking) – just roll out the pastry, pour the filling in and top them with pear slices.
Once baked, finish it off with a generous brush of warm apricot jam over the tart and serve warm or cold with whipped cream or ice cream and a sprinkling of vanilla or cinnamon sugar.
Gluten-Free Pear Tart
Equipment
- Stand mixer, or
- Electric handheld mixer
- 29 cm round pie dish
Ingredients
GLUTEN-FREE FLAN BASE
- 360 g store-bought or homemade gluten-free plain flour
- 1 tsp xanthan gum
- 60 g caster sugar
- 180 g butter, at room temperature
- 4 egg yolks
- 1-2 tbsp ice-cold water
PEAR FILLING
- 125 g butter, at room temperature
- 100 g caster sugar
- ½ tsp vanilla extract
- 2 eggs
- 100 g almond meal (ground, unpeeled almonds)
- 1 tbsp store-bought or homemade gluten-free plain flour
- 3 pears, peeled, cored and sliced
Glazing
- 3 tbsp apricot jam
Serving
- whipped cream or vanilla ice cream, to serve
- vanilla sugar or cinnamon sugar, to serve (optional)
Instructions
GLUTEN-FREE TART BASE
Preparing the dough
- Combine all the tart base ingredients, except the water, in a food processor.
- Gradually add the ice-cold water until the pastry comes together.
- Remove the pastry from the processor and knead it into a smooth disc.
- Cover the disc in plastic wrap and refrigerate for 30 minutes.
Assembling the tart base
- Between two baking papers, roll the pastry out into a circle measuring 30 cm in diameter.
- Grease a pie dish measuring 23 cm at the base and 29 cm in diameter (including the pie edges).
- Carefully transfer the rolled-out pastry by flipping it together with the baking paper into the pie dish. Peel the baking paper away from the tart base.
- Tidy up the edges by running a knife along the edges.
- Press the edges with the back of a fork to make a uniform pattern. Set aside.
PEAR FILLING
- Using a stand mixer bowl or electric handheld mixer, cream the butter with the sugar and vanilla extract until fully and light in colour.
- Add the eggs one at a time, beating well after each addition.
- Fold in the almond meal and plain flour.
- Spread the filling in the pie base.
- Place the pear pieces on top of the filling, pressing in slightly.
Baking the Pear Tart
- Preheat the oven to 180°C/350°F.
- Bake on the middle shelf for 30 mins.
Glazing the tart
- Heat up the apricot jam either in a small pan for a few minutes or in the microwave for a few seconds.
- Brush the top of the tart with the warm jam.
Serving
- Allow to cool down before slicing and serving.
- Serve with either whipped cream or vanilla ice cream.
- Sprinkle some vanilla sugar or cinnamon sugar over the tart & some fresh whipped cream (optional).
Notes
- Keeps for 3 days chilled
- Uncooked flan pastry is suitable to freeze
- Pear flan is not suitable to freeze
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