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Gluten-free pear and chestnut tart
30 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 249
  • Fat about 12g
  • Carbohydrates about 30g
  • Protein about 3g
This is needed
This is needed for 12 pieces
Pastry dough
  • 100 g wholemeal rice flour
  • 100 g gluten-free wholegrain rolled oats
  • 0.5 tbsp ground psyllium
  • 0.5 tbsp sugar
  • 75 g butter, cut into pieces, cold
  • 0.25 tsp salt
  • 1 egg
  • 75 g butter, soft
  • 75 g sugar
  • 1 pinch salt
  • 1 egg
  • 1 egg yolk
  • 220 g frozen chestnut puree, defrosted, in pieces
  • 2 pears, peeled, halved, cut into slices approx. 5 mm thick
  • 0.5 tbsp milk
  • 1 tbsp sugar
  • One tart tin (approx. 24 cm in diameter)
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And that's how it's done
And that's how it's done
Pastry dough
In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Flatten the dough.
Roll out the dough
Press the dough together firmly again, set aside a little of the dough. Roll out the remainder of the dough into a circle (approx. 28 cm in diameter) between two sheets of baking paper, remove the upper sheet, place the dough and baking paper in the tart tin. Roll out the reserved dough thinly, cut out using cutters. Prick the pastry base firmly with a fork.
Place the butter in a bowl, whisk in the sugar and salt. Add the egg and continue to beat until the mixture becomes lighter in colour. Stir in the chestnut puree, spread over the pastry base. Arrange the pear slices on top in a rose formation. Decorate the edges of the pastry with the pastry cut-outs. Whisk the egg yolk and milk, glaze the pastry pieces with the egg wash, sprinkle sugar over the tart.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly in the tin for approx. 10 mins., remove the tart from the tin and leave to cool completely on a rack.

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