Pear And Almond Tart Dairy And Gluten Free Food

PEAR AND ALMOND TART (DAIRY- AND GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of tart pan with a removable bottom and line with parchment paper.
• Mix almond meal, oat flour, and baking powder together in a bowl.
• Whisk egg, maple syrup, coconut oil, vanilla extract, salt, and almond extract together in another bowl. Fold in almond meal mixture to form a sticky dough.
• Press dough into the prepared tart pan. Arrange pears on top.
• Bake in the preheated oven until golden brown, 22 to 25 minutes.

PEAR AND ALMOND CRUSTLESS TART - UPSIDE DOWN TART

Steps:

• 9 inch (23 cm) flan tin with removable base sprayed lightly with oil and base lined with baking paper
• sprinkle the soft brown sugar evenly over the baking paper
• preheat oven to 350 f (175 c) with shelf in the centre
• in a mixer cream butter and caster sugar for 5 minutes till colour is light and sugar has dissolved
• add eggs and beat for 30 seconds
• add almond flour (almond meal) and flour and mix for 2 minutes - (mixture is dollapable rather than pouring consistency)
• add the slivered almonds and mix for 20 seconds or till evenly distributed
• pop a whole almond in the centre of each well drained pear
• place pears cut side down around the outside of the tin on top of the brown sugar and finish with one in the centre
• spread mixture over and around pears evenly
• bake for 40-45 minutes or until batter is cooked then remove from oven
• remove outside rim of flan tin immediately after taking tart from the oven ( an easy way to do this is to place the tart on a can and gently release the sides checking that the mixture hasn't stuck) - see notes
• once the tart has cooled place your serving plate on the tart, holding the plate and the tart tin flip so the top now becomes the bottom
• remove base of tin and baking paper
• dust with dusting/snow sugar
• serve and enjoy!

GLUTEN-FREE PEAR AND ALMOND CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly oil a 12-inch square piece of parchment paper, and press it into a 9-inch round cake pan. (Don't worry about the sides overlapping-this is what creates a rustic edge.) Set aside.
• Process the almond meal, oats, oat flour, rice flour and baking powder in a food processor until the oats are ground. Transfer the mixture to a medium bowl; set aside.
• Beat the egg in another medium bowl; set aside. Peel and roughly chop 1 of the pears. Process the chopped pears, coconut oil, maple syrup, maple sugar, vanilla, almond extract and salt in a food processor until smooth; add the mixture to the bowl with the egg, and whisk to combine. Pour the pear-egg mixture into the flour mixture, and stir to combine. Transfer the batter to the prepared cake pan, and lightly spread it out.
• Working quickly, peel, quarter and core the remaining pear. Cut each quarter into 4 long slices, arrange them in a circle on top of the batter and sprinkle with chopped almonds. Bake the cake until the edges are deep golden and a toothpick comes out clean, 50 minutes. Set aside to cool.
• Drizzle the cake with maple syrup, and serve warm or cool. Leftover cake can be stored in an airtight container in the fridge for up to 3 days.