I mentioned yesterday that I had a bunch of fresh picked organic pears. I knew right away I wanted to make a delicious torte! This was a major success! So easy to make gluten-free using any good quality gluten-free flour.
I shared with my neighbors and my husbands work, since I am still limiting any and all sugars. I got a thumbs up from all who tried it, and a couple people asking for the recipe. So here it is!
Gluten-Free Pear Torte
adapted from http://userealbutter.com/
1 1/4 cup gluten-free all-purpose flour (I used Manini's)
2/3 cup confectioner’s sugar
1/4 tsp sea salt
8 TBSP unsalted butter
1 egg yolk
1/2 tsp vanilla extract
1 tbsp whipping cream
4 large pears, sliced (peeling is optional)
1/4 tsp cinnamon
1/2 tsp fresh ginger, grated
1 cup water
Prepared the fruit: Heat the water, cinnamon, and ginger together in a medium
saucepan until the water boils. Reduce the heat to a simmer and add the pears. Simmer
for 3-4 minutes until the fruit is soft. Remove from heat and set aside.
8 tbsps butter
1/2 cup confectioner’s sugar
1/3 cup flour
1/2 cup almond paste
2 tsps lemon zest, fresh
1/4 cup ground almonds
2 egg whites, beaten foamy
confectioner’s sugar for dusting
First you must start by making the crust:
Place the flour, sugar, salt and butter in a food processor and pulse until it resembles coarse crumbs. Add the egg yolk, vanilla, and whipping cream to the dry ingredients. Pulse until it resembles wet sand.
Place the dough onto a sheet of plastic wrap. Using the plastic, gather the dough into a ball and press it together into a disc.
Wrap with the plastic and refrigerate the dough for at least an hour. Preheat the oven to 375°F. Roll the dough out to 1/8-inch thickness on a lightly floured work surface. Press the dough into a 9-inch tart pan with a removable bottom. Place the tart pan in the freezer for 30 minutes.
Set the tart pan on a rimmed baking sheet and bake for 20 minutes, until the pastry turns golden brown. Let it cool until ready to use.
Next make the frangipane filling:Beat the butter, confectioner’s sugar, flour, almond paste, lemon zest, and ground almonds in a mixing bowl until smooth. Stir in the egg whites.
Preheat oven to 350°F
Assemble the tart: .
Set the tart pan on a rimmed baking sheet.
Spread the frangipane filling evenly over the baked crust, smoothing the top.
Arrange the fruit slices on the frangipane.
Bake for 30 minute. Dust with confectioner’s sugar when the tart has cooled.
Carefully remove the sides of the torte pan and move to dish for serving.