Gluten Free Pear Frangipane Tart
A delicious gluten free Pear Tart made with rich almond frangipane, fresh D'Anjou pears, and a homemade vegan graham cracker.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
- Hand mixer
- Tartlet tins 4 Inch with removable bottom
Ingredients
Crumb Crust
- 500 g homemade vegan graham cracker or S’moreables Graham Style Crackers
- 250 g dairy free butter (GF) melted
Almond Frangipane
- 120 g dairy free butter (GF) softened
- 95 g sugar
- 2 g salt
- 120 g almond flour
- 30 g all-purpose gluten free flour or cornstarch
- 60 g non-dairy heavy cream 31%
- 2 large eggs room temp
Other Ingredients
- 5 pcs D'anjou pears or other small ripe pears
- 20 g crushed pistachios
- 120 g marmalade jam , smooth
- 20 g water
Instructions
Crumb Crust
- Crush the graham crackers into fine crumbs using a food processor or rolling pin. Mix in melted dairy free butter to bind the crumbs.
- Press the crumb mixture firmly into the bottom and sides of each tartlet tin (10 cm diameter, 2 cm deep) for even thickness. The crust should be compact enough to hold under the frangipane and pear slices.
- Chill or freeze for 15 minutes to set and harden the crumbs.
Almond Frangipane
- Combine all ingredients in a large bowl and whip until smooth and fully incorporated.
Assembling the Tartlets
- Peel the pears, cut them in halves then soak the peeled pears in a water-lemon juice solution to prevent browning. Slice them thinly across, leaving the end with the stalk intact.
- Spread a layer of almond frangipane on each graham cracker crust, smoothing it to the edges.
- Arrange the pear slices over the frangipane with the stalk on the edge of the tart tin.
- Bake for 25-28 minutes at 180 °C until lightly golden and slightly caramelized pears. Let the tartlets cool at room temperature.
- To finish, boil water and marmalade jam, then glaze the tartlets while the jam is warm. Sprinkle with crushed pistachios or powdered sugar.
Video
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