Ingredients for the cake
- 50g clarified butter
- 50 g of chestnut flour
- 50 g of rice flour
- 30 g gluten-free powdered sugar
- 30 g of almond flour
- 25 g of more starch
- 1 piece of egg
- lemon
- Sell
Ingredients for frangipane cream
- 125 g of almond milk
- 70 g of almond flour
- 65 g gluten-free icing sugar
- 50 g of soy butter
- 25 g of more starch
- 20 g of rice flour
- 10 g caster sugar
- 1 vanilla bean
- 1 piece of egg
- 1 piece of yellow
- Sell
Ingredients for garnish
- 450 g of sugar
- 2 pieces of Williams
- lemon
- vanilla
- star anise
- brown sugar
Duration: 2 hours
Level: For the experts
Dose: 6 people
For the frangipane tart recipe, peel the pears and cut them into 8 quarters, removing the core. Boil the sugar with 1 liter of water, the juice of 1 lemon, 1 vanilla bean and 2 pieces of star anise for 2 minutes. Remove the syrup from the heat, dip the pears in it and let them soften for 1 hour.
For the cake, combine the clarified butter, icing sugar, and ground almonds. Then add the beaten egg, chestnut flour, rice flour and cornstarch, a pinch of salt, lemon zest; knead well and spread the dough on a sheet of baking paper sprinkled with rice flour; Transfer it to a round cake tin (ø 18-20 cm) spread with clarified butter, decorate it, pierce it, cover it with a layer of dried beans or chickpeas and bake at 160 ° C for about 25 minutes.
For the frangipane cream, combine the egg yolk, powdered sugar, and cornstarch with a whisk. Boil the almond milk with 1 vanilla bean; Finally we remove the vanilla, add the yolk mixture and return to the heat, working with a whisk, until the cream is firm. Remove from heat and let cool. Mix the icing sugar, almond flour and rice flour with the softened soy butter and egg with a whisk. Then add the cream and a pinch of salt. Take the cake out of the oven, remove the vegetables, pour in the cream and bake at 160 ° C for 20 minutes. Outside the oven, add the pear slices, a little brown sugar and bake again at 160 ° C for 10 minutes. Then decorate to taste.
