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Recipe: Gluten Free Pear & Almond Tart

Updated: Oct 15, 2021

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For The Crust: 1 cup (175 grams) Fox and Son Funnel Cake mix 6 tablespoons (85 grams) cold, unsalted butter, cut into small pieces 1 tablespoon white granulated sugar 2 egg yolks

For The Filling: 1 cup (100 grams) almond meal

2 tablespoons (25 grams) Fox and Son Funnel Cake Flour

1/4 teaspoon (1 gram) salt

1/2 cup (100 grams) granulated white sugar

7 tablespoons (100 grams) unsalted butter

2 large eggs, at room temperature

1 teaspoon (4 grams) pure vanilla extract

For the Fruit:

Approximately 3-4 peaches, pears, or apples, sliced 1/4 inch thick and peeled.

1/2 tsp cinnamon

1 tablespoon granulated sugar

1/4 tsp ground ginger

1/4 tsp (a pinch) ground nutmeg

1/2 tsp salt

(Optional) 1 tsp calvados/apple brandy or lemon juice

Optional to finish:

Turbinado sugar or cinnamon sugar to sprinkle on top

1/2 jar apricot preserves + 1 Tablespoon water to make the fruit appear shiny.

STEP 1 To make the tart crust, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and a couple sprinkles of cold water, followed by the next yolk and more water until the dough just comes together. Wrap in plastic wrap and refrigerate for 30 mins. STEP 2 Heat oven to 400'F. Roll the dough out on a lightly floured surface until big enough to line a 9-inch tart tin.

Place the sheet of dough into the tart pan and press into place. If you're not using a non-stick tart pan, put a small layer of butter or pan spray on the surface of the pan before pressing the dough into place.

If the dough rips, simply patch it up with small pieces left over.

Place in the freezer for 10-15 minutes and prick a few holes using a fork.

Bake for 10 mins to preset the crust. It should be lightly golden brown. Cool slightly before moving onto step 3.

STEP 3 While the tart crust cools, make the filling. Whisk the sugar and butter together until you get a pale paste.

Beat in the eggs and add the vanilla extract.

and finally add the almond flour and the Fox and Son funnel cake mix. Wisk together.

Spread evenly onto the cooled tart shell.