neutral glaze or apricot jam mixed with a bit of water
Instructions
Make 1 recipe of gluten-free pâte sucrée tart shell and line a 9-inch tart tin with the dough. Prick the bottom with a fork and refrigerate for 30 minutes, or until the dough is cold and firm
Almond Cream
In a large bowl, mix together the margarine, powdered sugar, almond flour,cornstarch and salt until homogenous. Add the applesauce, vanilla and rum if using and whisk it in.
Assembly
Preheat your oven to 350°F (180°C).
Fill the raw tart shell with almond cream until it is ⅓ inch (8 millimeter) to the top of the tart edge.
Open a large can of half pears and drain the syrup. Place the pears cut side down on a cutting board and thinly slice crosswise. Place your palm on the sliced pear and slightly push backward to fan them out.
Using an offset spatula or large knife, pick up the fanned pears without disturbing the slices and place on top of the almond cream, stem side towards the middle of the tart. Push the pear fans slightly into the cream. Sprinkle any visible almond cream with sliced almonds.
Bake the tart on the middle rack in the preheated oven for 45 minutes, or until the middle looks set and the edges are a dark golden brown. Optional: Place a baking sheet on the lower rack of your oven to catch any overflowing cream.
In the first 5 to 10 minutes of baking, check the tart and poke any air bubbles in the almond cream. Leave to cool completely before removing the tart from the tin.
Optional: Dilute neutral glaze or strained apricot jam with water or simple syrup and heat until it is thinner and slightly warm to the touch but not hot. Brush on the top of the tart from edge to edge, making sure to completely cover the pear slices. Enjoy!