Gluten Free Reduced Sugar Apple and Pear Tart
The sugar has been removed from the pastry and the majority of sweetness comes from the natural sugars within the fruit topped slightly with a touch of honey.
Credited to: Coeliac UK
Kcal: 446.7
Difficulty: Well worth the effort
Serves 8
15 mins prep
40 mins cooking time
Ingredients
- 350g gluten free plain four*
- 1 tsp xanthum gum*
- 150g butter, cut into cubes
- 3 eggs (1 reserved for egg wash)
- 6 pears
- 4 apples peeled, cored
- 1 tbsp honey
- 25g butter melted
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Preheat the oven to 200C/180C Fan/Gas 6.
- To make the pastry, sift the gluten free flour and xanthum gum into a bowl. Add the cubes of butter and rub together to form a crumb. Add two of the eggs, work the pastry into a ball. Cover with cling-film and place in the fridge to rest.
- Make the pear filling. Peel and core the pears, and cook in water until soft. Blend to a puree, cover, and reserve.
- Remove the pastry from the fridge, roll out to cover a 10” tart tin.
- Line the tin with baking parchment and ceramic baking beans, and bake for 20 minutes or until set. Remove the baking paper and beans. Brush with the reserved egg using as an egg wash and bake for five minute to seal the pastry.
- Spread the pear puree all over the base of pastry, leaving a 1cm/½in border at the edge.
- Slice the apples to the thickness of a pound coin and place them onto the pear puree, fanning them out, starting from the outside and working in. The apples should overlap each other. Use the largest slices on the outside and place the smallest slices in the middle of the tart.
- Once all the apples have been laid out, melt the butter and honey and brush over the apples. Bake in the oven for about 20 minutes, or until the apple slices are soft.
Nutritional information per serving
Kcal
446.7
Fat
20.5g
Carbs
57.8g
Protein
10.6g
Fibre
5.3g
Sugars
7.9g
