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Frangipane tart with pears

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Ingredients

Adjust Servings:
For the gluten-free tart case:
125g organic soya spread, plus more for the tin
250g gluten-free plain flour
1tbsp xanthan gum
1tbsp xylitol
1 free-range egg, lightly beaten
pinch of fine sea salt
For the frangipane:
3tbsp coconut butter, at room temperature
175g ground almonds
3tbsp organic agave syrup
4 free-range eggs, lightly beaten
For the rest:
3 ripe Conference pears
1 Juice of lemon
35g pecans, lightly crushed

Nutritional information

38g
Fat
9g
Sat Fat
42g
Carbs
17.5g
Sugars
13g
Protein
0.7g
Salt
5.5g
Fiber
567
Cals

Frangipane tart with pears

Features:
    Cuisine:

    Ingredients

    • For the gluten-free tart case:

    • For the rest:

    Directions

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    Steps

    1
    Done

    First make the tart case. Use the soya spread to oil generously a 22 cm loose-bottomed tart tin.

    2
    Done

    Place the flour, soya spread, xanthangum, xylitol, egg and salt in a food processor. Blitz for about 30 seconds until the mixture starts to come together and form a dough. Pull the mixture into a ball, wrap in cling film and refrigerate for at least 45 minutes.

    3
    Done

    Roll out the dough between 2 sheets of cling film until it is big enough to fit the tart tin and about 5 mm thick.Peel off the cling film and transfer the rolled-out dough to the tin. Firmly press the dough into the tin, trim any excess from the top edges and use the scraps of dough to patch up
    broken areas. Place the case in the fridge for another 20 minutes.

    4
    Done

    Preheat the oven to 180C/fan 160C/gas 4. Place the coconut butter,ground almonds, agave syrup and
    eggs in a mixing bowl and beat until well combined.

    5
    Done

    Remove the core from the pears, cut them into roughly equal wedges and place in another bowl. Add a good squeeze of the lemon juice and mix to coat the pears; this will stop them from browning too quickly.

    6
    Done

    Spread the frangipane over the tart case and lay the pear wedges over the top, following a spiral pattern.Sprinkle the pecans over and bake for 35–40 minutes or until the frangipane is risen, golden and just set. Serve hot,warm or cold.

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    Paella with poor man’s saffron
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