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
Late-season plums are wonderful to bake with; juicy and slightly astringent as you get closer to the skin, they soften into a rich, almost winey sweetness. And, when they're nestled into soft almond cream and scented with star anise, they make a delicious tart for any time of day. Serve warm with pouring cream as pudding or cold with a cup of tea.