Wrong pear tart

Sometimes experiments fail on the first try, they wouldn't be called experiments otherwise. However, it happens to have to redo a preparation either by trying to recover what we have or to start over from the very beginning. Anyway, unless it's a catastrophe, we can come up with an idea to reuse what is no longer suitable for the recipe we originally wanted to make. Therfore, this is how the Wrong pear tart was born: the base is a gluten-free and egg-free shortcrust pastry that I wanted to use for a specific recipe that I then made all over again in a different way. To avoid throwing away what I would not have used, I thought of making it a base for an improvised tart filled with what I had on hand. This is to tell you that improvised things like "open the fridge and invent" often lead to surprisingly good results. Don't throw anything away! Unless it's a burnt pie, in that case well, of course yes.

I am writing the recipe for the original base, but you can easily replace it with a normal shortcrust pastry (I recommend this recipe for a super crumbly shortcrust pastry) as well as the filling, perhaps using another type of fruit or a spreadable cream.

The shortcrust pastry of this recipe does not roll out with a rolling pin, which is why I could not use it for the initial idea, you can shape the base and edges with your hands (I remind you that it is gluten-free and therefore more difficult to work with). I always recommend using the Gluten Free Nutrifree Shortbread Mix, at the moment it is the best shortbread flour I've ever used and I won't change it until I find a better one (if possible).

However, the tart is very good, to enjoy it at its best I recommend heating it in the microwave for a few seconds.

Happy baking!

Recipe

Download the PDF

Preparation time 15 minutes

Baking time 40-50 minutes

Servings 20-22 cm Ø cake tin

Gluten Free

IngredientS

Base

107 gr of sugar

58 gr of butter

254 gr of gluten free flour

125 ml of water

1 pinch of salt

Filling

1 pear

1 tbsp of raisins

6 tbsp of pear, apple and cinnamon jam

Dark chocolate chips q.s.

Brown sugar q.s.

method

FOR THE BASE

1. Dissolve sugar and salt in warm water. In a large bowl add the flour, pour in the sugared water and the butter. Mix well with your hands until you get a homogeneous mixture and form a smooth ball. Wrap the dough in cling film and let it rest for 30 minutes

COMPOSITION

1. With your hands spread 2/3 of the dough inside the cake tin covered with parchment paper forming the base and the edge

2. Spread a few tablespoons of jam on the bottom, raisins and add a pear cut into cubes

3. Cover with more jam and sprinkle with chocolate chips

4. Crumble the rest of the dough on the surface and sprinkle with a little brown sugar. Bake in the oven with fan at 180 ° for 40-50 minutes