Pear and almond tart
Flour, plain, gluten free
Reduced fat oil spread
Gluten free self-raising flour
40 g, (2 tbs)
1 large, unpeeled, thinly sliced
2 tsp, (pure)
- Process plain fl our, soy fl our, half the caster sugar and 80g spread in a food processor until mixture resembles breadcrumbs. Add 1 egg yolk and 1 tablespoon cold water and process until dough just clings together, adding a little more water if necessary. Turn out dough onto a lightly floured surface and knead for 30 seconds. Shape into a disc and cover with plastic wrap. Place in fridge for 30 minutes.
- Preheat oven to 200°C or 180°C fan-forced. Using electric beaters, beat remaining spread, caster sugar and yolk until light and fluffy. Stir in almond meal and self-raising fl our.
- Roll pastry between 2 sheets of baking paper into a 28cm round. Remove top layer of paper and place remaining piece with pastry on a large baking tray. Spread almond mixture over pastry round, leaving a 2cm border. Arrange pear, in a fan shape, over almond mixture. Fold in pastry edge to make a border.
- Bake tart for 30–35 minutes or until pastry and filling are golden and cooked. Combine sift ed icing sugar and cinnamon in a small bowl. Serve tart warm or at room temperature, sprinkled with cinnamon mixture.