Description
A take on the classic dessert but with a gluten free twist!
Ingredients
Units
Scale
- 1 cup Superfine brown rice flour
- 2 Tbsp Potato starch
- 2 Tbsp Tapioca starch
- 1/2 Tbsp Psyllium husk
- 1/2 cup Butter (Cold and Diced)
- 2 Pear
- 1 Egg (Pie dough)
- 2-5 Tbsp Ice Water
- 1 cup Almond Flour (For Filling)
- 1/2 cup Butter (Room Temperature (for filling))
- 1/2 cup Sugar (For Filling)
- 1 Egg (For Filling )
- 1 Tbsp Tapioca Starch (For Filling)
- 1 Tsp Almond Extract (For Filling)
Instructions
- To make the crust, place all of the dry ingredients into your food processor. Pulse a few times.
- Add your diced pieces of butter and begin to pulse. You do not want to completely dissolve the butter, just to make it into peasized pieces.
- Add your water as you continue to pulse. I ended up needing around 5 tbsp of ice water. As you pulse, the dough will come together to form a ball and wrap in plastic wrap, place in the fridge.
- Refrigerate for 1-2 hours.
- Remove your dough from the fridge. Use brown rice flour to flour two pieces of parchment paper and roll it out between them. Take your rolled out dough and mold it to your tart pan. Place back in the fridge for 20 minutes.
- Set your oven to 350°F in the meantime.
- While the dough is in the fridge, make your filling.
- Cream together your butter and sugar. Add the rest of your ingredients and mix for a few minutes. It will appear to be like a loose paste.
- Remove your tart from the fridge and will it with the frangipane mixture. Top the mixture with your pears and then proceed to bake for 40 minutes. Allow it to sit on the counter until it is cool and then remove it from your tart pan.
- Serve and Enjoy.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Calories: 282
- Sugar: 17
- Sodium: 131
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 42
- Fiber: 3
- Protein: 7
- Cholesterol: 27
