Pear Tart

This is the second glutenfree tart we made and we are already addicted! We really wanted to bake something with pears, so we went to our favorite market in Berlin, bought some pears, went to the countryside and started to bake, photograph and eat of course!


ingredients (for a 28cm-ΓΈ tart pan): dough: 125g rice flour 125g buckwheat flour 75g sugar 125g cold butter 1 egg topping: 2-3 pears 500ml rhubarb juice 2-3 rosemary sprigs butter (ca. 20g) 1-2 tbsp honey


clean the pears and cut them into thin slices. put them into a bowl and spread the rhubarb juice on top until the slices are covered and leave them in the fridge for 1-2 hours (or overnight). sieve the flours into a bowl, add the sugar and the egg. cut the butter into small cubes and stir it in the flour-sugar-egg-mix. in the end knead the dough for a minute, then wrap with clingfilm and leave the dough for at least 1hour (or overnight) in the fridge. preheat the fan oven to 160 degrees. butter the tart pan (eventually flour it). take the dough out off the fridge, put it between two large pieces of clingfilm and roll the pastry with a dough roll (a bit larger than the size of the tart pan). put the pastry on the tart pan, press the dough on the sides of the tart pan and cut off the remaining parts, which overlap at the sides. prick the dough a few times with a fork. arrange the pear slices circular and a bit overlapping from outside to inside on the pastry base. spread the butter (chopped into small cubes) on top and add the rosemary sprigs. bake the tart for 20-30min at 160 degrees at the fan oven until the crust turns nicely brown. let the tart cool down at a cooling rack and spread the honey on top.

I love the combination of pear, rosemary and honey - I think I could get used to it that Nora bakes it once a week. You just have to be a little bit careful when you cut the tart into pieces because of the glutenfree flour the bottom is not so solid. But as you can see on the pictures Nora was careful enough and it worked out perfectly.

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