Arrange the pear halves, cut side down, attractively on the filling. Spoon the frangipane mixture into the pastry case and level the top using a small palette knife. If possible, chill for a further 30 minutes. Bake the tart for 30-35 minutes until golden and filling has just set. Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm in diameter and about 2.5cm deep. In a bowl, whisk together the remaining ingredients and pour over the pears. Arrange the sliced pears over the chocolate crust. Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour. *To make this with wheat flour, substitute all-purpose flour for the brown rice, buckwheat and tapioca starch. Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Chill the dough for 20 minutes while preparing the filling. If it cracks, pinch it back together.įit into a 9-10″ round tart pan. (I rolled the dough between a pastry mat and plastic wrap.) Make sure to keep turning the dough while rolling to ensure it does not stick to the surface. Place the dough on top and, with a rolling pin, roll it to 1/8 inch thickness. Dust your work surface with a little bit of superfine brown rice flour. Wrap it in plastic wrap and chill for 1 hour. Turn it onto your work surface and form it into a disk. Add them to the butter mixture and mix until the dough comes together. In a small bowl, whisk together all the dry ingredients. Add the egg and vanilla extract and mix until combined.
In the bowl of a stand mixer or using a hand mixer and a medium bowl, beat the butter and sugar with the paddle attachment on medium speed until light, about 2 minutes. 4 ounces unsalted butter, room temperatureĤ pears, peeled, cored and thinly sliced (I used medium-sized Bartlett pears)Ģ tablespoon good-quality honey (I used only 1 Tbsp.)Ģ tablespoons finely chopped hazelnuts (I used hazelnut praline, similar to this recipe)
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