Gluten Free Frangipane Pear Tart

Gluten Free Frangipane Pear Tart

Frangipane tart is a classic french dessert. Here I have made it gluten free using my gluten free pastry recipe. The almond paste filling can be used with any fresh fruit and you can let your creative juices flow with how you want to arrange your fruit pieces. Most of the time, you will find my frangipane tarts feature fruit pieces arranged in a gallette style, it is very pleasing to the eye.  

Tips and Tricks

Standard pie crust pastry can be used in place of gluten free pastry if gluten free is not a requirement.

Any fresh fruit can be used with almond frangipane filling however, I think it best suits pears, apples and plums.

I usually do blind baking properly by pricking the base with a fork and filling with baking blind beans then baking in the oven for a short period of time. However, the gluten free pastry from my recipe can just be pricked with a fork and that’s it; the pastry tart is prevented from having unsightly pastry bubbles.

Gluten Free Frangipane Pear Tart

Serves 8

1 quantity Gluten Free Tart Pastry or 400g Gluten Free Short Sweet Pastry
1.5 tbsp Butter, softened
1/4 cup Caster Sugar
1 Egg
3/4 cup Almond Meal
pinch Salt
1/8 tsp Vanilla Essence
1/8 tsp Almond Essence
3 sweet pears
Preheat oven to 180 degrees celcius.
Line and grease a tart tin (or tartlet tins) with non-stick baking paper and melted butter.
Roll out the pastry dough to about 4mm thick.
Line the prepared tin with the pastry, prick with a fork then bake blind for 10-12 minutes.
Remove from oven and cool on a cooling rack.
Slice pears into 12 segments; removing the top and tail of the pear.
Cream butter and sugar together using a silicon spatula.
Whisk in the egg.
Mix in the almond meal and salt.
Mix in the vanilla and almond essence.
Spread frangipane mixture into the cooked and cooled tart case.
Arrange the sliced pears on top of the frangipane filling being sure to only press the pear segments about 4mm into the frangipane mixture.
Bake for 30 minutes for until the frangipane filling is set and lightly browned.
Remove from the oven and cool on a cooling rack.
Glaze with apricot jam glaze if preferred.
Mel Crafting

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