Recipe

Gluten-free pear tarte tartin

Flip this tart upside-down to reveal the caramelised pears

  • 1 hr 35 mins cooking
  • Serves 8
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These and other delicious gluten-free recipes are available in our book Gluten Free Baking.

Ingredients

Gluten-free pear tarte tartin
  • 50 grams (1½oz) butter
  • ¾ cup (165g) firmly packed brown sugar
  • ²⁄³ cup (160ml) thickened (heavy) cream
  • 4 large pears (800g), halved
Flaky pastry
  • ¼ cup (35g) arrowroot flour
  • ¼ cup (45g) rice flour
  • 1 ¾ cups (235g) gluten-free plain (all-purpose) flour
  • 250 grams (8oz) butter, frozen

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.

Notes

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.

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