Tuesday, January 3, 2012

Pear Tart

Yields eight servings 

Pastry:
1/2 cup cold butter
2/3 cup almond meal
2/3 cup brown rice flour
2 tablespoons brown sugar
pinch sea salt

Filling:
3-4 ripe pears
1/2 cup mascarpone cheese
1/4 cup granulated white sugar, fine
2 eggs, whisked
1 tablespoon vanilla extract

Prepare the pastry in a food processor. Mix to a fine crumb then dump into a fluted tart pan and distribute it evenly around the bottom and sides with your hands.

Wash the pears, but do not peel them. Slice vertically and remove the core and stem as you go. Arrange artfully in the crust as you desire. This tart is a lovely application for red pears.

To make the filling, whisk mascarpone, eggs, sugar and vanilla until smooth. Pour over the pears.

Place the tart pan onto a baking sheet and place into a preheated 375 degree oven for 20 minutes, or until the top is browned and bubbling. Allow to cool for at least 1 hour. Serve at room temperature or chilled.

2 comments:

  1. thankyou thankyou thankyou for making this gluten free! i've found a lot of things can be made with alternative flours but anything pie crust-ish i feel hopeless about. i'll try this one!

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  2. Of course! I actually prefer it this way. The almond meal and brown rice flour give it a lovely texture, remotely similar to a graham cracker crust.

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