Pear and Frangipane Tart Gluten Free
A rustic gluten free pastry tart layered with sweet fresh pears + almond frangipane. Simple homemade gluten free pastry, beautiful caramelised edges + so much flavour. This gluten free recipe looks fancy but is genuinely easy
Ingredients
Gluten Free Rough Puff Pastry
- 250 g butter cold cut into cubes
- 500 g Gluten free Plain flour
- 1 tbsp apple cider vinegar
- 1 pinch salt
- 1 tsp xanthan gum.
- 6 - 12 tbsp cold water
Frangipane
- 2 ripe pear
- 1 pinch cinnamon
- 75 g butter soft
- 1/3 cup caster sugar
- 2 egg
- 1/2 tsp vanilla extract
- 1 1/4 cup almond meal
- Toasted almond flakes optional
- Icing sugar to serve
Instructions
Gluten free Pastry
- In a bowl combine GF flour, salt and Xanthan gum.
- Add in the vinegar and using a knife mix in just enough water to make a dough. This will depend on your flour and the weather of the day.
- Once combined add the butter and lightly mix through, so the butter retains it’s shape.
- Between 2 sheets of silicone paper roll the pastry into a rectangle about 20cm by 30cm. Shortest side in front of you.
- With the shortest closet to you, fold up to 1/3 of the dough. With the shortest side furthest away, fold over the top of the 1/3 to create a rectangle parcel 1/3 of the original size, now with the long side in front of you.
- Turn the dough so the shortest side is in front of you again. Roll out into a rectangle about 20cm by 30cm.
- Repeat folding and turning for 5 more times. If the dough gets a little warm and sticky, simply chill for 30mins, and then carry on folding and turning.
- When the required number of folding is completed cut in half, cover each portion and chill for 1 hour or until required.
Frangipane
- In the bowl of a food processor or stand mixer, combine butter and caster sugar and mix until light and fluffy and sugar has been dissolved.
- Add the 1 egg and the vanilla extract and mix until just combined.
- Add the almond meal and whiz until fully incorporated.
- Slice the pear in half and remove core and stem. slice finely and evenly.
- Roll out 1 portion of the rough puff pastry (reserving the rest for another time) between 2 sheets of silicone paper until you have a rough circle about 4mm thick.
- In the center of the dough place half of the frangipane mix, leaving 2 – 3cm around the edge clear.
- Top the frangipane mix with the sliced pear, sprinkle with the cinnamon.
- In a bowl lightly whisk the remaining egg. With a pastry brush, brush the whisked egg around the exposed dough.
- Carefully fold the pastry up over the pear and frangipane in a rough pleat, leaving the center exposed and brushing freshly folded pastry with egg wash.
- Once folded up, with silicone paper underneath place onto a baking tray. Do a final egg wash over the whole tart and sprinkle with raw sugar.
- Chill for 1 hour.
- Preheat an oven to 180C.
- Place the baking sheet with the tart on the middle rack in the oven. Bake for 30 – 40 minutes until the pastry has browned and blistered and feels firm, but not burnt.
- To serve sprinkle with icing sugar and scatter toasted almonds. Enjoy hot or cold.
Notes
- If you are making this crustless, Place the frangipane in the well oiled tart mold and fill to 3/4. Add the pear onto and sprinkle with cinnamon. Bake in a preheated oven at 180C for 25 – 35 mins or until the mix is browned and the outer rim has crusted up.
- The remaining rough puff will last in the fridge up to 5 days or you can freeze up to 3 month. Just defrost before rolling out.
- If you don’t have pears, apples or slightly steamed rhubarb would be a great substitute.
- Cider vinegar and xanthan gum help with the pastries elasticity.
- The egg wash helps to brown and seal the pastry.