Gluten Free Pear Tart Tatin

Gluten Free Pear Tart Tatin

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This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
Servings: 6
Calories: 606


  • 3 1/2 oz rice flour
  • 2 1/2 oz maize flour
  • 2 oz ground rice
  • 5 oz dairy free margarine
  • 2 oz caster superfine sugar
  • 1 large free-range egg beaten

for the topping

  • 3 1/2 oz Dairy free margarine
  • 5 oz granulated sugar
  • 2.2 lb ripe pears peeled, cored and quartered
  • The grated rind of 1 lemon


  • Tart Tatin dish or a 25 cm (10 inch) deep, round baking tin
  • Preheat the oven to 200°C (400°F) Gas mark 6
  • 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.
  • Stir in the sugar and add the egg. mix until you have a binding dough.
  • Wrap in clingfilm (plastic wrap) and chill until needed.
  • Now make the topping. Gently melt the margarine in a large frying pan (skillet) with the sugar.
  • Turn up the heat to high and once the margarine and sugar have started to boil add the pears to the pan.
  • Sprinkle the lemon rind over the pears.
  • Cook until the margarine starts to caramelize. Remove from the heat.
  • Put all the pears with the caramel into the dish.
  • Roll out the pastry on a floured board into a thick circle, to fit the top of the pan.
  • Lay it on top of the pears and press down slightly.
  • 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.
  • Allow to cool slightly before turning onto a warm plate and serving.
Calories: 606 kcal
Carbohydrates: 88 g
Protein: 4 g
Fat: 28g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 27 mg
Sodium: 273 mg
Potassium: 269 mg
Fiber: 6 g
Sugar: 49 g
Vitamin A: 1616 IU
Vitamin C: 7 mg
Calcium: 40 mg
Iron: 1 mg
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