1 x 20cm/ 8" Tart
A sweet, buttery pastry shell filled with a sponge mix combined with diced dessert pear and gluten free marzipan. Serve with ice cream or custard.
110g butter, at room temperature
1 medium egg
1 tbsp cold water
25g caster sugar
A small amount of flour mix for dusting
1/2 tsp gluten free baking powder
50g butter (at room temperature)
50g caster sugar
1 medium egg (beaten)
2 ripe dessert pears (peeled, cored and diced to give 200g prepared fruit)
50g gluten free marzipan* (roughly diced)
*Refer to Coeliac UK directory
Sprinkle of sieved icing sugar
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1.Place 110g flour mix in a medium sized mixing bowl with the butter and egg, water and sugar. Combine to a smooth paste with a fork. Work in an additional amount of flour mix (approx 115g). Bring together into a ball.
2.Knead on a work surface dusted with flour mix for a full 2 minutes until smooth. Roll out to the thickness of a £1 coin and use to line a 20cm / 8" loose base flan tin.
3.Prepare sponge. Whisk the remaining 75g of flour mix, baking powder, butter, sugar and egg together with an electric whisk for 2 minutes to give a soft dropping consistency. Fold in diced pears and marzipan and spoon into the pastry shell.
4.Rest the tart onto a preheated baking sheet and cook in a pre-heated oven at 190º C / Gas mark 5 for 25 minutes. Cover and top loosely with foil for the remaining cooking time to prevent the sponge becoming too dark.
5.Dust with icing sugar before serving. Great served warm or cold.