Ingredients

Method

Equipment: 11 inch fluted tart tin, stand mixer with paddle attachment, chopping board

Preparing the dulce de leche

Remove the label from the tin of condensed milk, place it in a deep pot. Fill the pot with enough water to cover the tin with at least 6 cm of liquid. Cover with a lid and bring to the boil, reduce heat to a low boil and leave on the stove for 2.5 hours. Allow to cool for at least an hour.

Crust

Grease a tart tin with spray oil, making sure each crevice is generously covered.

In the bowl of a stand mixer, combine all the dry ingredients, mix until combined. Add the butter and egg yolk and mix until the butter is one with the dries, it should be crumbly but moist, if it’s too crumbly, add a tablespoon of water.

You should be left with a moist ball of dough that is pliable.

Press the dough into the tart tin, evenly covering the base and sides. Usually a tart would call for a rest and a rolling pin, but because this is gluten free, it is too delicate to hold its form, so I find it’s easier to just press the dough directly into the tin.

Once you have an even crust, dock the pastry using a fork or docker, cover with cling film and freeze for a minimum of 15 minutes.

Preheat the oven to 180 degrees Celsius Fan Forced while the crust chills in the freezer.

Line the frozen crust with paper, fill with pie weights and blind bake for 20 minutes. Set aside.

Frangipane mix

In the bowl of the stand mixer, cream the sugar and butter until pale and creamy, approximately 6 minutes on medium-high speed.

Scrape down the bowl, add the first egg, mix, scrape, and repeat with the remaining eggs. It may look split, do not fret!

Scrape down the bowl once more before adding the almond meal and gluten free flour. Mix until just combined, it should be thick and smooth.

Assembly

Halve and core the pears lengthways, then cut slits perpendicular to the spine of the pear, creating 3mm indents, without fully cutting through the pear. Set aside.

Brush the cooked tart base with the egg wash to prevent it from going too soggy.

Combine the dulce with the flaky salt, evenly spread it over the cooked tart base.

Spoon the frangipane on top, evening the surface for the pears to rest beautifully.

Arrange the pears in a circular fan pattern, with the fat bit of the pears closest to the crust. Press the pears down ever so slightly.

Bake for 30 minutes, then remove from the oven, scatter the almond flakes over the top, and return to the oven, bake for a further 15-20 minutes, or until golden and set.

Allow to cool completely before removing the tart from the tin.

Store in an airtight container in the fridge, will keep for up to 5 days.

Crust

180g gluten free plain flour

32g icing sugar

60g almond meal

½ tsp salt

125g salted butter, softened

1 egg yolk

Frangipan Mix

175g unsalted butter, softened

175g caster sugar

3 eggs

175g almond meal

2 tbs gluten free plain flour

Filling Elements

1 tin condensed milk (will become dulce de leche)

1 tbs flaky salt

4 pears (packham or brown)

100g almond flakes

1 egg – for egg wash

Serves 8 to 10 slices

Gluten free

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