Rustic Tarte aux Poires
. It features the classic French ‘frangipane’ an addictive almond flavored paste that can be made gluten-free.
Part 1 - Frangipane filling
1 cup finely ground whole blanched almonds or almond flour
4 tablespoons organic unsalted butter, softened
½ cup granulated organic sugar
2 large eggs
1 teaspoon almond extract
3 tablespoons unbleached all-purpose flour or your preferred GLUTEN FREE flour blend or rice flour or coconut flour.
¼ teaspoon salt
Beat the softened butter and sugar for 2 minutes on medium speed in a stand mixer fitted with paddle attachment, if using a hand held mixer add 2 additional minutes then add the ground almonds and beat on medium speed until blended. Add the eggs one at a time with the mixture on medium-low speed, beating well after each addition and finally add the almond extract. Scrape down the sides of the mixing bowl and add the 3 tablespoons of flour and the salt. Beat on low speed until just incorporated, approximately 1 minute.
Part 2- PATE brisée
So normally, I purchase a GLUTEN-FREE pate brisée, and I am not at all opposed to skipping this step entirely and purchasing a nice quality ready-made pastry instead.
2 ½ cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup ( two standard sticks) unsalted butter
¼ to ½ cups ice water
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, drizzle in ice water in a slow, steady stream through the tube opening. Pulse until dough holds together without being wet or sticky; be careful not to process more than 10 seconds at a time. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Turn out pastry dough onto a clean work surface and make a smooth ball. Divide dough into two equal portions. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 60 minutes. Dough may be stored, frozen, up to 1 month.
Part 3 - Bringing it all together
4 - 6 medium pears, peeled or unpeeled but cored and sliced
Lay the prepared pate brisée pastry in a tart pan lined with buttered parchment paper. Spread the Frangipane cream evenly and then carefully press the pear slices in a pattern of your choosing. Bake for 45 minutes (watching for browning) in a preheated 375F oven.
Learn to make dishes like this at Rabbit Hill Workshops
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