Dairy Free Pear Tart Tatin
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
for the pastry
100 g (3 1/2 oz) 2/3 cup of rice flour
70 g (2 1/2 oz) 1/2 cup of maize flour
55 g (2 oz) 1/3 cup of ground rice
140 g (5 oz) 2/3 cup of dairy free margarine
55 g (2 oz) scant 1/4 cup of caster (superfine) sugar
1 large free-range egg, beaten
70 g (2 1/2 oz) 1/2 cup of maize flour
55 g (2 oz) 1/3 cup of ground rice
140 g (5 oz) 2/3 cup of dairy free margarine
55 g (2 oz) scant 1/4 cup of caster (superfine) sugar
1 large free-range egg, beaten
for the topping
100 g (3 1/2 oz) 1/2 cup of Dairy free margarine
140 g (5 oz) 7 tablespoons of granulated sugar
1.05 kg (37 oz) 7 1/2 cups of ripe pears, peeled, cored and quartered
The grated rind of 1 lemon
140 g (5 oz) 7 tablespoons of granulated sugar
1.05 kg (37 oz) 7 1/2 cups of ripe pears, peeled, cored and quartered
The grated rind of 1 lemon
method
Tart Tatin dish or a 25 cm (10 inch) deep, round baking tin
1. Preheat the oven to 200°C (400°F) Gas mark 6
2. First make the pastry. sift the flours and ground rice together into a large bowl, then rub in the margarine until it resembles fine breadcrumbs.
3. Stir in the sugar and add the egg. mix until you have a binding dough.
4. Wrap in clingfilm (plastic wrap) and chill until needed.
5. Now make the topping. Gently melt the margarine in a large frying pan (skillet) with the sugar.
6. Turn up the heat to high and once the margarine and sugar have started to boil add the pears to the pan.
7. Sprinkle the lemon rind over the pears.
8. Cook until the margarine starts to caramelize. Remove from the heat.
9. Put all the pears with the caramel into the dish.
10. Roll out the pastry on a floured board into a thick circle, to fit the top of the pan.
11. Lay it on top of the pears and press down slightly.
12. Bake in the oven for 10 minutes and then reduce the oven temperature to 190°C (375°F) Gas mark 5 and bake for a further 10 minutes, until golden and bubbling.
13. Allow to cool slightly before turning onto a warm plate and serving.
1. Preheat the oven to 200°C (400°F) Gas mark 6
2. First make the pastry. sift the flours and ground rice together into a large bowl, then rub in the margarine until it resembles fine breadcrumbs.
3. Stir in the sugar and add the egg. mix until you have a binding dough.
4. Wrap in clingfilm (plastic wrap) and chill until needed.
5. Now make the topping. Gently melt the margarine in a large frying pan (skillet) with the sugar.
6. Turn up the heat to high and once the margarine and sugar have started to boil add the pears to the pan.
7. Sprinkle the lemon rind over the pears.
8. Cook until the margarine starts to caramelize. Remove from the heat.
9. Put all the pears with the caramel into the dish.
10. Roll out the pastry on a floured board into a thick circle, to fit the top of the pan.
11. Lay it on top of the pears and press down slightly.
12. Bake in the oven for 10 minutes and then reduce the oven temperature to 190°C (375°F) Gas mark 5 and bake for a further 10 minutes, until golden and bubbling.
13. Allow to cool slightly before turning onto a warm plate and serving.
serving amount
serves 6
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