Frangipane is an almond cream of Italian-French origin that is used as a base for fruit tarts. This gluten-free version uses ground almonds as the only
Mediterranean
Gluten-free pear and frangipane tart
Pear tart on gluten-free almond frangipane cream. Classic French pastry dessert, elegant and naturally wheat-free.
- Spain
- Dessert
- Light
- High fiber
- medium
25 min
Tiempo de Preparación
10
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 8 g
- Fiber 4 g
- Carbohydrates 26 g
- Fat 28 g
- Sodium 120 mg
Story behind the dish
Preparation
Gluten-free pear and frangipane cake is a preparation from Spain with medium difficulty. Reserve about 70 minutes in total (25 for mise en place and preparation, 45 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: For the base: 200 g ground almonds, 100 g butter, 50 g sugar, 1 egg, pinch of salt.
- Have ready: For the frangipane: 120 g butter, 120 g sugar, 3 eggs, 120 g ground almonds, 1 teaspoon vanilla.
- Have ready: 3 medium pears, peeled and sliced.
- Have ready: Apricot jam to glaze.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Base: almond mix
Base: mix almonds, butter, sugar and egg until dough. Spread out 24 cm in mold. Refrigerate 20 min. Bake at 170°C for 12 min. Preheat the oven well in advance so that the temperature is stable from the first minute. Watch the exact point indicated; An extra minute can alter the result.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Frangipane: cream butter with sugar; add eggs and vanilla;…
Frangipane: cream butter with sugar; add eggs and vanilla; Add the ground almonds. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour the frangipane over the pre-baked base.
Pour the frangipane over the pre-baked base. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Place the sliced pears in a fan
Arrange the sliced pears in a fan. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bake at 170°C for 35-40 minutes until the frangipane is golden and firm.
Bake at 170°C for 35-40 minutes until the frangipane is golden and firm. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Glaze with hot apricot jam
Glaze with hot apricot jam. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Take the eggs out of the refrigerator in advance if the recipe requires it: they temper better and set more stable.
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