"For the Gluten-Free Pie Dough: 1 cup brown rice flour (we like Authentic Foods brand) 2 tablespoons potato starch 2 tablespoons tapioca starch 1 tablespoon sugar 1/2 teaspoon salt 1/2 cup unsalted butter, cold and diced 3 to 4 tablespoons ice cold water For the Pear and Hazelnut Frangipane Filling: 1/2 cup unsalted butter, melted and cooled 1/2 cup sugar 1 egg 1 cup hazelnut flour 1 tablespoon tapioca starch Pinch of salt"
"Make the Gluten Free Pie Dough: Place the first five ingredients in the food processor and pulse a couple of times to combine. Add the cold, diced butter and pulse 10 times until the butter is cut into the flours. Add the ice water while pulsing. You might not need all of it so reserve a couple of tablespoonfuls until mixed. The dough should stick together when pressed but not be too wet."
The recipe yields a 9-inch gluten-free tart with a brown rice flour crust and a pear-hazelnut frangipane filling. The crust combines brown rice flour, potato starch, tapioca starch, sugar, salt, cold diced butter, and ice water, is chilled, rolled to about 1/8–1/4 inch thickness, and fitted into a tart mold. The frangipane blends melted butter, sugar, egg, hazelnut flour, tapioca starch, and a pinch of salt. Thinly sliced peeled pears are arranged on top, and toasted chopped hazelnuts are scattered before baking at 375°F. The finished tart is dusted with powdered sugar and serves well for gifting or entertaining.
Read at Gffmag
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