Thin Crust Pear Tart - Tarte Fine Aux Poires For Gluten Free Thanksgiving
- 1/2 cup sorghum flour - I used millet flour
- 1/2 cup tapioca four - I used corn flour
- 1/2 cup potato starch
- 1/2 cup sweet rice flour
- 2 tablespoon sugar
- 1/4 teaspoon ground cinnamon - I left it out
- pinch of salt
- 8 tablespoons (1 stick) frozen butter
- 1 large egg
- 1/4 cup ice cold water
- 6-7 medium Asian pears - I used 10 Forelle pears
- 1/3 cup sugar - I used 1/4 cup honey
- 1/2 vanilla bean, split and scraped - I used 1/2 teaspoon ground cardamom
- 1/3 cup apricot jam
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Pears - i used 10 forelle pears, medium Asian (6)
- Condiments
- Apricot jam (1/3 cup)
- Cooking & Baking
- Cinnamon - i left it out, ground (1/4 teaspoon)
- Potato starch (1/2 cup)
- Salt (1 pinch)
- Sorghum flour - i used millet flour (1/2 cup)
- Sugar (2 tablespoon)
- Sugar - i used (1/3 cup)
- Sweet rice flour (1/2 cup)
- Tapioca four - i used corn flour (1/2 cup)
- Vanilla bean (1/2)
- Drinks
- Water (1/4 cup)
- Dairy
- Butter, frozen (8 tablespoons)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on tarteletteblog.com
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Published November 15, 2010 (2 years ago).
4 people saved this recipe.
