GLUTEN-FREE PEAR AND ALMOND TART
Three ripe pears in the fruit bowl, a flan tin lined with our Revenge Almond Shortcrust Pastry sitting handily in the freezer and pretty soon I had a golden-brown Pear and Almond Tart cooling on the kitchen bench.
I like to make up a big batch of our gluten-free pastry and line several tins which I store in the freezer. It is then a super quick job to blind bake one of them and whip up a filling while it’s baking.
There are lots of Pear and Almond Tart recipes floating around the world these days, but this is a particularly lovely version which I’ve been making for years.
Rosie
GLUTEN-FREE PEAR AND ALMOND TART
Serves 6-8
1 quantity Revenge Almond Shortcrust Pastry
1 tablespoon apricot jam, sieved, for brushing
Line a 24cm loose-bottomed, fluted flan tin with pastry and blind bake.
You will have some pastry left over. It makes delicious biscuits or can be frozen for use at another time.
Filling
125 gm unsalted butter
85 gm caster sugar
2 whole eggs
100 gm almond meal
1 tablespoon cornflour
3 ripe pears
Preheat oven to 150°C fan-forced (170°C conventional).
Cream butter and sugar. Add eggs one at a time, combining well. Whisk almond meal and cornflour together and fold into the mixture.
Spread evenly over the blind baked pastry case.
Peel, core and quarter the pears. Slice each pear lengthways at ½ cm intervals without cutting all the way through the pear. This will create a fan effect once baked. Arrange on top of the almond mixture.
Bake for 35 minutes or until golden brown on top. Allow to cool in the tin on a rack.
Warm the apricot jam and brush over the top of the tart.
Remove from the tin and serve at room temperature with whipped cream, crème fraîche or vanilla ice cream.