Friday, October 30, 2015

Pear Cranberry Tart in Gluten Free Butter Pie Crust

I love the taste of pears and cranberries. The combination captures the essence of fall in a mouthful of contrasts, sweet pears with tangy cranberries.  The colors reflect the intensity of the falling leaves.

But have you ever made a fruit tart and had the lovely crispy crust turn to mush under the fruit?

I have!

How to solve the problem of a soggy bottom?

I added a layer of almond meal with a bit of sugar to seal the crust from the moisture of the pears. Now we have a perfect situation of crunchy crust, tender fruit and a bit a sweet nuttiness.

The crust for this tart is very simple to do and would work for any tart  or pie you might wish to enjoy.

Can be baked up to a day in advance and held at room temperature for dessert or even breakfast.

Pear Cranberry Swirl Tart in Gluten Free Butter Pie Crust

By ,

Brunch centerpiece or dinner conclusion, either way this crispy buttery crust, tender sweet pears and tangy cranberries make an impression. Best of all, it can be made a day ahead.

Prep Time 15 minutes
Cook time 25 minutes
Yield: 8 Servings
Equipment needed: Removable Bottom Tart Pan
117 grams (1 stick) unsalted butter
83 grams (1/2 Cup) Whole grain gluten free flour mix
152 grams (1 cup) White Gluten free flour mix
1/4 teaspoon psyllium husk powder
2 grams (1/2 teaspoon) salt
13 grams (1 Tablespoon) sugar
77 grams (1/3 cup) ice water or more as needed by your flours
1/4 cup almond meal
2 tablespoons brown sugar
3-4 small Bartlett pears
1 cup fresh or frozen cranberries
2 tablespoons white sugar
1 tablespoon water

1. Cut butter into tiny squares. Return to the fridge to keep cold.
2. Combine flours, psyllium husk powder, salt and sugar. Stir till one color.
3. Add the butter cubes, stirring in and fluffing to get each one coated in flour.
4. Using your fingers, smear the cubes to flat flakes.
5. Continue to rub most of the flakes into the flour, gradually creating a mixture of sandy bits and large flakes.
6. Add the water, fluffing it into the flour mixture.
7. You know you have enough water when a handful will hold its shape.
8. Wrap the dough in plastic wrap, forming it into a large flat disc. Chill for 1+ hours before rolling
9. When the dough has rested, roll the dough out between parchment paper or plastic wrap to 2 inches bigger than your pan.
10. Remove one paper, flip the dough into the pan, gently lifting the dough into the bottom of the pan. Smooth the bottom, then cut off the tart dough at the edge.
1. Preheat the oven to 450 degrees
2. Place a parchment paper on top of the tart shell and then pie weights or rice.
3. Bake for 10 minutes. Reduce oven temperature to 350 degrees
4. Combine the almond meal and brown sugar, sprinkle into the prepared tart shell.
5. Peel (or not) and slice pears radially- meaning evenly around the center of the pear from top to bottom.
Lay pears in pretty pattern onto almond meal.
6.Place cranberries attractively in the center and to fill in the edges.
7. Combine the white sugar and water, bring to a boil.
8. Brush the sugar syrup on the cranberries and pears.
9. Bake in a 350 degree oven for 20 minutes.
10. Allow to cool completely before serving.

I use psyllium husk to create the structure of baked goods in place of xanthan gum that gives my husband a bad reaction. Gluten Free folks need a binder to make pastry work.
When I'm making pie crust, I always add a bit of sugar to allow for browning. This crust has a bit more for additional flavor.

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