Preparation time is 30minutes
Cook time is 20minutes
Total time is 50minutes
Serve is for 9 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
9
- 1 1/4 cup free from gluten plain flour, sifted (plus extra for dusting)
- 125grams butter, chilled, chopped
- 1/2teaspoons salt
- 1/4 cup raspberry jam
- 2 small William Bartlett pears, halved, cored, very thinly sliced
- 1 free range egg, lightly beaten
- 2tablespoons raw sugar
- pinch ground cinnamon
Description
This gluten-free Danish recipe is sweet, buttery perfection. Topped with juicy pears and a pinch of cinnamon, take this treat to your next lazy summer picnic.
Method
Step 1 of 3
Place flour, butter and salt in a food processor. Pulse until a coarse mixture forms. With the food processor running, add 1 1/2 tbs iced water and process until dough just comes together, adding a little more water, if necessary. Wrap dough in baking paper and refrigerate for 30 minutes.
Step 2 of 3
Place dough on a lightly floured surface. Using a lightly dusted rolling pin, gently roll dough out to a 24cm square. Fold in 2 ends to meet in the middle, then fold dough in half to make a square. Wrap in baking paper, then refrigerate for 20 minutes to rest. Repeat this process twice.
Step 3 of 3
Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Roll dough to a 24cm square. Cut dough into 8cm squares to make 9 squares in total. Place on tray. Spread centre of each square with a little jam. Top with a few pear slices. Brush edges with egg. Combine sugar and cinnamon in a small bowl, then sprinkle over pear. Bake for 20 minutes or until pastry is golden and cooked through. Cool for 5 minutes. Serve.
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