These and other delicious gluten-free recipes are available in our book Gluten Free Baking.
Ingredients
Flaky pastry
Method
Gluten-free pear tarte tartin
1.Make flaky pastry.
2.Melt butter and sugar in a large frying pan over medium heat. Add cream; cook, stirring, until sugar dissolves. Bring to the boil. Add pears in a single layer; reduce
heat to low, simmer, turning occasionally, for 20 minutes or until tender.
3.Preheat oven to 240°C/475°F. Lightly grease a 27cm (10¾in) ovenproof frying pan.
4.Remove pears from caramel, place cut-side down, into lined pan in a single layer leaving 1cm (½in) border between pan and pears. Pour caramel over pears.
5.Roll pastry out between two sheets of baking paper to 4mm (¹⁄6in) thick. Remove top paper. Cut out a 29cm (11¾in) round using a plate or large bowl as a guide. Remove pastry scraps around round. Flip pastry onto pears. Remove baking paper; tuck pastry between pears and side of pan.
6.Bake tart for 35 minutes or until pastry is browned and puffed. Cool for 5 minutes, then turn tart onto a platter.
Flaky pastry
7.Sift flours into a large bowl; coarsely grate butter over flour. Using your fingertips, rub butter strands into flour.
8.Gradually add ²⁄³ cup (160ml) chilled water, mixing with a flat-bladed knife until mixture just comes together.
9.Transfer dough to a lightly gluten-free floured surface; shape into a disc. Enclose in plastic wrap; refrigerate for 1 hour before using.
Good with cheat’s ginger ice cream: fold 1 cup finely chopped crystallised ginger into 1 litre softened gluten free ice cream. Or fold a couple of tablespoons chopped crystallised ginger through thick cream or greek yoghurt to serve alongside.
Note
