As you know my friends Annie and Michel are visiting from San Francisco this week. Im so happy they are here. Annie told me they are not here to be tourists but to help me out with the kids and in anyway they can. How amazing is that? She makes the kids pack lunch in the morning and Michel teases my oldest child Lola constantly. Yesterday she raised her eyebrows at him, and said in a disdainful way, “your weird”, he is but we love him.
Michel is French Canadian (My father was too). This is a recipe inspired by Michel, but really for Annie who is wheat intolerant.
Ok the crumb is a lot crumbier then non GF pastry. As far as we are concerned though it was “creamy goodness” that’s a quote from Annie, Michel wanted to add that it was “perversely good”. You decide and let me know what you think.
Oh and by the way, I don’t bother coring the pears as it makes no difference to the taste, why make more work for yourself?
For the pastry
- 320g Gluten Free Plain Flour
- 225g ice-cold butter
- 110g icing sugar
- 3 free-range egg yolks
For the filling
- 6 pears , peeled and cut into 8-12 wedges
- Half lemon
- 110g caster sugar
- 125g butter
- Creme fraiche (or cream or ice cream but we loved creme fraiche)
- Preheat the oven to 250C/500F/Gas 9.
- First, make the pastry. In a food processor, mix the flour, butter and icing sugar just until they resemble breadcrumbs. Add the egg yolks and, using the pulse button, mix until it comes together in a dough.
- Remove the dough from the mixer bowl and divide into two pieces. Wrap in clingfilm and put in the freezer to chill for at least an hour.
- For the filling, place the Pear wedges in a bowl, squeeze the lemon juice over them and toss them gently.
- Sprinkle 80g of the sugar in a heavy-bottomed pan with a metal handle and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn’t burn. Allow the sugar to caramelise a little and become a pale golden brown,then add 15g of butter then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan.
- Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid – about 10 minutes.
- Remove from the oven and sprinkle over the remaining sugar and dot the remaining butter on top. Remove the pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry over the apples until it forms an even layer .
- Return to the oven, turn the heat down to 220C/425F/Gas 7 and bake until the pastry is golden brown – about 20 minutes. Remove from the oven and leave to rest for a minute or two.
- Take a heatproof serving dish that is generously larger than the pan on all sides and place over the pan. Protecting your hands with a dry folded tea-towel, and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off. The tart should be left on the serving dish with the apple on top.
- Serve warm with crème fraîche, cream or vanilla ice cream.