Gluten pear tart recipe12/1/2023 I like the flavor and texture of the peel left on, but you can remove it if you prefer before slicing. Slice pears in half, core and slice into 1/4” thick slices, lengthwise. Peel off the top layer of parchment and place it on a stone baking dish or leave on parchment and place it on a baking sheet. Place another piece of parchment paper on top and roll out until about 1/8”-1/4” thick. Then turn out onto a piece of parchment paper or floured surface. I like to just get my hands in there and work it into a ball adding water as needed until it’s all combined. Like a traditional pie crust, you do not want it to be too sticky and wet. Using a pastry mixer combine butter and flour until the butter is broken down into small pieces-no bigger than a pea.Īdd cold water, 1 Tbsp at a time until a dough starts to form. In a large mixing bowl, combine Cassava flour and cubed butter. You know your taste buds.adjust accordingly.Ģ whole D'Anjou pears slice in 1/4" slices Add 1 Tbsp at a time until desired doughy consistency.ġ-2 tsp. ![]() MAKES: 8 SLICES | DIFFICULTY: MEDIUM | TIME: 65 MIN Ingredientsĩ Tbsp Cold Water This amount will vary depending on climate and altitude. It was really easy to work with and the most like a traditional pie crust that I’ve found! I’m happy to announce that I had success on my very first try of throwing something together. ![]() ![]() I recently found Otto’s Cassava flour and decided to give it a try. You know, one that doesn’t crumble before you get it into the pan, or that is so gooey you end up with more of it stuck to your fingers than to the pie plate itself! I have made many of those recipes, and while they tide me over for a while, they never really satisfy that craving I occasionally have for a piece of pie or something like it. Sometimes, being gluten-free I find that there are things that I truly miss.
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