Gluten Free Frangipane, Pear & Walnut Tart
Not surprisingly the highlight of travelling for me is trying new cuisine and produce and of course bringing some back home to enjoy while reminiscing about our adventures. I squirreled a few products home with me from our trip to France, one of them was this green walnut confiture. It’s meant to be spread on bread or toast which I of course I tried but I also had in my mind to make a tart with it which moved to a gluten free tart with a ground almond base. In hindsight the confiture got a bit lost with the ground almond filling and this recipe would work just fine omitting the confiture but sprinkling the top with walnuts or even sliced almonds. You can also try this with other ‘pip’ fruit but I would avoid stone fruit as they may release too much juice into the already moist almond base.
140g castor sugar
140g ground almonds
3 small free range eggs
1 tbsp walnut confiture (optional)
1 large pear, sliced into thin wedges
70g walnuts, chopped
Method – tart filling
Preheat oven to 180C and grease and flour a 24cm loose bottom tart tin.
Make the frangipane filling by creaming the butter & sugar together until light and fluffy.
Gradually beat in the eggs one at a time.
Fold in the ground almonds.
Spread the mixture over the base of the tart tin, it should only come up half way to leave room to rise in the oven.
spread the walnut confiture over the frangipane mix then arrange the pear slices over the confiture. If you don’t have confiture don’t worry it will still be delicious.
Sprinkle chopped walnuts over the sliced pears.
Bake for 35-45 minutes, the frangipane shuold be golden and risen slightly like sponge to touch. The centre of the cake may be more sticky but this is fine, it will set on cooling.
Allow to cool before removing from the tart tin.
Here are few holiday snaps from the Perigord region where we stayed