EyeSwoon

Pear and Hazelnut Frangipane Tart

Aran Goyoaga

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  • Ingredients

    • Gluten Free Pie Dough

      Makes enough for a 9″ tart mold

      • 1 cup (140 grams) superfine brown rice flour
      • 2 Tbs (20 grams) potato starch
      • 2 Tbs (20 grams) tapioca starch
      • 1 Tbs sugar
      • 1/2 tsp salt
      • 1/2 cup (115 grams) unsalted butter, cold and diced
      • 3 to 4 Tbs (45 to 60 ml) ice cold water

      Pear and Hazelnut Frangipane Filling

      • 1/2 cup (115 grams) unsalted butter, melted and cooled
      • 1/2 cup (110 grams) cane sugar
      • 1 egg
      • 1 cup (110 grams) hazelnut flour
      • 1 Tbs (10 grams) tapioca starch
      • Pinch of salt
      • 3 medium  pears, peeled, halved, cored and thinly sliced
      • 2 ounces toasted hazelnuts, roughly chopped
      • Powdered sugar

       

  • The Prep

    • Gluten Free Pie Dough

      • Place the first five ingredients in the food processor and pulse a couple of times to combine. Add the cold, diced butter and pulse 10 times until the butter is cut into the flours. Add the ice water while pulsing. You might not need all of it so reserve a couple of tablespoon until mixed. The dough should stick together when pressed but not be too wet.
      • Form the dough into a disk, wrap it in plastic wrap and flatten it a bit with your hand. Refrigerate the dough for about 1 hour.
      • Roll out the dough to about 1/4″-1/8″ thickness and fill the tart mold with it. If the dough cracks, don’t worry, just pinch it back together. It might happen if it’s too cold.
      • Return the tart mold to the refrigerator for another 20 minutes or so while preparing the filling.

      Pear and Hazelnut Frangipane Filling

      • Preheat oven to 375F (190C).
      • Mix the first six ingredients in the food processor and pulse until it is a smooth mixture. Spread the frangipane filling over the cooled tart dough. Place the pear slices over the frangipane creating clusters and lightly pressing down.
      • Place the tart on a baking sheet (some of the butter might melt out of the mold and so it doesn’t drip down). Bake in middle rack for about 40 to 45 minutes until the top is golden brown.
      • Let the tart cool slightly before un-molding. Top the edge with chopped hazelnuts and dust with some powdered sugar.