Sweet Almond Pear Tart Recipe

Pastry

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Sweet Almond Pear Tart - Glutafin gluten free recipes

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A sweet, buttery pastry shell filled with a sponge mix combined with diced dessert pear and marzipan*. Serve with ice cream or custard.

You will need:

300g/11oz

Preparation time:

35 minutes

Cooking time:

45 minutes

Oven temperature: 190º C / Gas mark 5

Makes:

1 x 20cm/8" Tart

Ingredients

Pastry

225g/8oz Glutafin Multipurpose White Mix
110g/4oz Butter, at room temperature
1 Medium egg
1 x 15ml tbsp Cold water
25g/1oz Caster sugar

Filling

75g/3oz Glutafin Multipurpose White Mix
1/2 x 5ml tsp Gluten free baking powder
50g/2oz Butter (at room temperature)
50g/2oz Caster sugar
1 Medium egg
2 Ripe dessert pears (peeled, cored and diced to give 200g/7oz prepared fruit)
50g/2oz Marzipan (roughly diced)

Dusting

Sprinkle of sieved icing sugar

Method

1.Place half the weighed White Mix (approx 110g/4oz) in a medium sized mixing bowl with the butter and egg, water and sugar. Combine to a smooth paste with a fork. Work in remaining weighed White Mix. Bring together into a ball.
2.Knead on a work surface dusted with White Mix for a full 2 minutes until smooth. Roll out to the thickness of a £1 coin and use to line a 20cm/8" loose base flan tin.
3.Prepare sponge. Whisk White Mix, baking powder, butter, sugar and egg together with an electric whisk for 2 minutes to give a soft dropping consistency. Fold in diced pear and marzipan and spoon into the pastry shell.
4.Rest the tart onto a preheated baking sheet and cook for 25 minutes. Cover and top loosely with foil for the remaining cooking time to prevent the sponge becoming too dark.
5.Dust with icing sugar before serving. Great served warm or cold.

To Freeze
Suitable for home freezing. Defrost before warming in the oven to serve.