Personally, I'm not fond of pears with a couple of exceptions. My brother gave me some pears this past summer that were so good, but then they got ripe, and I had to make something out of them, and ended up making this, which also happened to be part of a Sunday Funday Challenge. I don't have any more of the Black Cherry Balsamic Vinegar; I used it all up. But I remembered a Frangipane and Almond Pear Tart I made several years ago and decided to reimagine it, making it gluten-free. Since I had some gluten-free flour on hand, I decided to use it and made some adjustments to the recipe since I only wanted to make a couple of small tarts. But I was lazy and made the entire crust recipe, then froze the remainder for future tarts. And I'm glad I did. I've got a thing to go to the following week, and one of the people coming has severe gluten issues, so there will be something there for her as well. I'm also making some Kransekage Stykker, cause I can, and making the almond paste from scratch for that, so I will also have an immediate use for the leftover egg whites. If I have either whites or yolks left over from a recipe that only uses one, I'll freeze the other. As an example, I love making 7-minute frosting, but I only use egg whites for that, so I'll freeze the egg yolks to be used later on. I'll throw an extra one or two egg yolks into any cakes I'm making. It doesn't disturb the ratios at all and, in fact, makes the cake just a tad richer tasting.
Now that I've gotten that off my chest. 
I made some gluten-free Frangipane and Pear Tarts for Sunday Funday to celebrate National Pear Month. Personally, I think it should be in September, but whatever.
I had to taste.
Here are a few pictures I took of the process. The dough, just after it came out of the food processor.
Rolled out and into the tart pans.
The dough is not very elastic, and does not stretch, and it tears a bit, but is very 'patchable'.
After laying out the pear pieces and pouring the filling over the top.
After baking...
The second baked tart, cut
The only thing I think I'd do differently would be to add more pear pieces to the tarts, but other than that. I really liked them. Best of all, I have enough rolled-out tart dough and filling in the freezer to make a few more. And if you're curious about what great recipes and ideas my fellow bloggers made, take a look.
- A Day in the Life on the Farm: Arugula and Pear Salad
- Culinary Cam: Brûléed Posset-Filled Pears
- Palatable Pastime: Cranberry Pear Mostarda
- Sid's Sea Palm Cooking: Gluten-free Frangipane Pear Tarts
- Karen's Kitchen Stories: Pear and Cherry Sourdough Bread
- Food Lust People Love: Pear Crisps
- Sneha's Recipe: Protein Packed Winter Veggies & Fruit Salad
- Amy's Cooking Adventures: Roasted Pear & Beet Salad
- Mayuri's Jikoni: Roasted Pear Crostini
- Our Good Life: Sparkling Pear Salad Dressing
- Mayuri's Jikoni: Roasted Pear Crostini
Gluten Free Frangipane and Pear Tart
Yield: 2-6
For all the gluten-free people. This tart could be totally enjoyed by anyone, gluten-free or not. The dough is a touch tricky to roll out, but the flavour is amazing.
Ingredients
Dough
- 1 1/4 cups gluten-free flour
- 2 egg yolks- stirred together
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 9 tablespoons cold butter, cut up
Filling
- 4 oz. almond paste, broken up slightly into smaller pieces
- 2 tablespoons sugar
- 2 large eggs
- 4 oz. room temperature butter
- 1/4 cup gluten-free flour
- 1-2 pears, peeled and cut up.
Instructions
Crust
- Add the gluten-free flour and sugar to a food processor, then add the cold, cut butter and process until the butter has blended into the flour.
- Add the egg yolks and cider vinegar and process until it starts to ball up. Remove from the food processor and bring it together into a ball. Then cut it into 6 or 7 equal pieces ( a scale works great here) if making individual tarts. Flatten slightly and place into the fridge for a few minutes to firm up the butter, wrapping tightly. If making one large tart, flatten the dough slightly, wrap it in plastic wrap, and place it in the fridge for a few minutes to firm up the butter.
- Take out either a large tart pan with a removable bottom or individual tart pans and set them aside.
- I like to roll out the dough in between two sheets of parchment paper, sprinkling the paper with a little gluten-free flour if needed to prevent the dough from sticking too much. Keeping in mind that this is a very sticky dough and has no gluten, it will also act differently.
Filling
- Add all the ingredients apart from the pears into a food processor and blend until smooth.
- Lay the peeled and cut pears into a prepared tart shell, and pour the processed almond filling over the pears, being careful to not overfill.
- Bake for 20 minutes if doing individual tarts, or 30 minutes if making a large tart, until golden.
- Remove from tart pans when cool.
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