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    Sift » Blog » Holidays » Christmas

    Published: Apr 13, 2020 · Modified: Sep 16, 2022 by Laura Sirkovsky-Kauffman · This post may contain affiliate links.

    Pear and Frangipane Tart

    Jump to Recipe Print Recipe
    Sliced pieces of tart sitting on a cutting board as well as on two plates. Sliced almonds garnish them along with powdered sugar.

    Arguably, one of the best shows to have come out of the modern era is the Great British Baking Show. A recipe that seems to be known by all of the contestants, as well as being a technical challenge, are frangipane tarts. They are always accompanied by a fruit. Well, in this weeks “what is in my pantry” I found canned pears. Therefore, my pear and frangipane tart was born!

    I love tarts

    Tarts always remind me of my grandmother. Despite her being a wonderful pastry chef, every Easter we would pick up a fruit tart from our local bakery. The tart base would be pastry, with a layer of chocolate, then a custard, topped with fruit. It was so delicious. I have talked about tarts and pies here.

    What you will need

    For the Tart:
    1.5 cups of Gluten free flour (Cup4Cup is my favorite for this)
    8 tablespoons butter
    A pinch of salt
    5 tablespoon ice water

    For the filling:
    ½ cup (1 stick) unsalted butter, room temperature
    ½ cup sugar
    1 egg
    1 cup almond flour (almond meal is the same- works just as fine)
    1 tablespoon tapioca starch
    1 teaspoon almond extract
    Pears- it is up to you if you use fresh or canned. It will also be up to you to decide how many you wish to place upon your tart.

    Equipment:
    Food Processor
    Mixer

    How to put it all together

    1. To make the crust, place all of the dry ingredients into your food processor. Pulse a few times.
    2. 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.
    3. Add your water as you continue to pulse. I ended up needing around 5 tablespoon of ice water. As you pulse, the dough will come together to form a ball and wrap in plastic wrap, place in the fridge.
    4. Refrigerate for 1-2 hours.
    5. 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.
    6. Set your oven to 350°F in the meantime.
    7. While the dough is in the fridge, make your filling.
    8. 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.
    9. 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.
    10. Serve and enjoy!

    Why should you make this pear and frangipane tart?

    It is absolutely delicious and in the continued weirdness that is this Covid-19 world, sometimes finding traditional ingredients can be a bit dicey. Why not give something new (like pear and frangipane tart) a try?

    Looking for something similar?

    Treacle Tart recipe click here
    Tomato Tart click here
    Rhubarb Tart click here


    Gluten Free Pear and Frangipane Tart

    Gluten Free Pear and Frangipane Tart

    Laura Sirkovsky-Kauffman
    A take on the classic dessert but with a gluten free twist!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr 30 mins
    Course Dessert
    Cuisine French
    Servings 7
    Calories 282 kcal

    Equipment

    • Food Processor
    • Mixer

    Ingredients
      

    • 1 Cup Superfine brown rice flour
    • 2 tablespoon Potato starch
    • 2 tablespoon Tapioca starch
    • ½ tablespoon Psyllium husk
    • ½ Cup Butter Cold and Diced
    • ¼ teaspoon Salt
    • 2-5 tablespoon Ice Water
    • 1 Cup Almond Flour For Filling
    • ½ Cup Butter Room Temperature (for filling)
    • ½ Cup Sugar For Filling
    • 1 Egg For Filling
    • 1 tablespoon Tapioca Starch For Filling
    • 1 teaspoon 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 tablespoon 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.

    Nutrition

    Calories: 282kcalCarbohydrates: 42gProtein: 7gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 131mgPotassium: 145mgFiber: 3gSugar: 17gVitamin A: 91IUVitamin C: 1mgCalcium: 83mgIron: 1mg
    Love this recipe?Mention @siftrva or tag #siftrva!
    « Fried Egg with Rice
    Linguine With Clams »

    About Laura Sirkovsky-Kauffman

    Hi! My name is Laura. In 2010, I discovered that due to health reasons I could no longer eat gluten. As a major foodie, I have spent the past 11 years working on making all of my favorite dishes gluten free without compromising on flavors, textures, and overall taste! Sift is where I share those recipes with you. Let's dive in!

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    Hi, I'm Laura! Welcome to Sift. I help home bakers and cooks achieve impressive and delicious recipes. You and your guests will be asking, "are you sure this is gluten free".

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