Ingredients For the tart
- 50 g clarified butter
- 50 g chestnut flour
- 50 g rice flour
- 30 g gluten-free icing sugar
- 30 g almond flour
- 25 g corn starch
- 1 pc egg
- lemon
- salt
Ingredients For the frangipane cream
- 125 g almond milk
- 70 g almond flour
- 65 g gluten-free icing sugar
- 50 g soy butter
- 25 g corn starch
- 20 g rice flour
- 10 g granulated sugar
- 1 pc vanilla pod
- 1 pc egg
- 1 pc yolk
- salt
Ingredients For the garnish
- 450 g sugar
- 2 pcs Williams pears
- lemon
- vanilla
- star anise
- sugar cane
For the frangipane tart recipe, peel the pears and cut them into 8 wedges, removing the core. Boil the sugar with 1 liter of water, the juice of 1 lemon, 1 vanilla pod and 2 pieces of star anise for 2 minutes. Remove the syrup from the heat, dip the pears in it and let them soften for 1 hour.
For the tart, mix the clarified butter, icing sugar and almond flour. Then add the beaten egg, chestnut flour, rice flour and corn starch, a pinch of salt, grated lemon zest; mix well and roll out the dough on a sheet of baking paper sprinkled with rice flour; transfer it to a round tart mold (ø 18-20 cm) greased with clarified butter, trim it, prick it, cover it with a layer of dried beans or chickpeas and cook it in the oven at 160 ° C for about 25 minutes.
For the frangipane cream, mix the yolk, granulated sugar and corn starch with a whisk. Boil the almond milk with 1 vanilla pod; finally remove the vanilla, add the yolk mixture and return to the heat, working with the whisk until the cream is firm. Remove from the heat and let it cool. Mix the icing sugar, almond flour and rice flour with the soft soy butter and egg with a whisk. Then add the cream and a pinch of salt. Take the cake out of the oven, remove the legumes, pour in the cream and bake at 160 ° C for 20 minutes. Remove from the oven, add the slices of pear, a little brown sugar and bake again at 160 ° C for 10 minutes. Then garnish to taste.
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