Pear And Apricot Tart Recipe

Name: Pear And Apricot Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 6.5 ounces white rice flour (about 1 1/4 cups); 4.2 ounces tapioca flour (about 1 cup); 1 1/2 teaspoons granulated sugar; 1/2 teaspoon baking soda; 1/2 teaspoon xanthan gum; 1/4 cup chilled butter, cut into small pieces; 2 tablespoons vegetable shortening; 9 tablespoons 1% low-fat milk; Cooking spray; Filling:; 1/2 cup lightly packed brown sugar; 2 tablespoons cornstarch; 1 tablespoon fresh lemon juice; 1/8 teaspoon ground cinnamon; 4 pears, peeled, cored, and cut lengthwise into 1/4-inch thick slices; Glaze:; 1/2 cup apricot preserves; 1 tablespoon fresh orange juice

Servings: persons

Crust:
6.5 ounces white rice flour (about 1 1/4 cups)
4.2 ounces tapioca flour (about 1 cup)
1 1/2 teaspoons granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 cup chilled butter, cut into small pieces
2 tablespoons vegetable shortening
9 tablespoons 1% low-fat milk
Cooking spray
Filling:
1/2 cup lightly packed brown sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1/8 teaspoon ground cinnamon
4 pears, peeled, cored, and cut lengthwise into 1/4-inch thick slices
Glaze:
1/2 cup apricot preserves
1 tablespoon fresh orange juice

1
To prepare crust, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, baking soda, and xanthan gum in a medium bowl; stir with a whisk. Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; toss with a fork until moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional overlapping plastic wrap. Chill 30 minutes.
2
Preheat oven to 400u00b0.
3
Roll dough, still covered, into a 12-inch square. Fit dough, plastic wrap side up, into a 10-inch square removable-bottom tart pan coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400u00b0 for 8 minutes. Remove pie weights and foil; bake an additional 3 minutes. Cool 5 minutes on wire rack.
4
Reduce oven temperature to 350u00b0.
5
To prepare filling, combine brown sugar, cornstarch, lemon juice, and cinnamon in a large bowl. Add pears, tossing to coat. Spoon pear mixture in prepared crust. Bake at 350u00b0 for 45 minutes. Cool in pan on wire rack.
6
To prepare glaze, place preserves and orange juice in a small bowl, stirring to combine. Brush glaze over tart. Cool completely before serving.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Crust:, 6.5 ounces white rice flour (about 1 1/4 cups), 4.2 ounces tapioca flour (about 1 cup), 1 1/2 teaspoons granulated sugar, and more.

Yes, Pear And Apricot Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear And Apricot Tart

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