Nut-Free Frangipan Pear Tart
Nut-Free Frangipan Pear Tart
Ingredients
- 1 cup (250 ml) unbleached all-purpose flour
- 1/4 tsp (1 ml) salt
- 6 tbsp (90 ml) unsalted butter, softened
- 6 tbsp (90 ml) icing sugar
- 1 egg
- 1/2 tsp (2.5 ml) vanilla extract
- 3/4 cup (180 ml) unsalted butter
- 3/4 cup (180 ml) quick-cooking rolled oats
- 1/4 cup (60 ml) unbleached all-purpose flour
- 2 eggs
- 1/2 cup (125 ml) sour cream
- 1 cup (250 ml) lightly packed brown sugar
- 1 tsp (5 ml) vanilla extract
- 2 unpeeled pears, cored and cut into 12 thin wedges each
Instructions
- In a small bowl, combine the flour and salt. Set aside.
- In another bowl, cream the butter and icing sugar with an electric mixer. Add the egg and vanilla. Beat until smooth. At low speed, stir in the dry ingredients. Remove the dough from the bowl and form into a disc with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
- On a floured surface, roll out the pastry and line in a 9-inch (23 cm) in diameter and 1-inch (2.5 cm) deep tart pan with a removable bottom. Press firmly onto the bottom and sides of the tart pan. Remove any excess dough, if needed. Refrigerate while preparing the oatmeal frangipane.
Nut-Free Frangipan Pear Tart