If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
A sweet, buttery pastry shell filled with a sponge mix combined with diced dessert pear and gluten free marzipan. Serve with ice cream or custard.
300g Glutafin Gluten Free Select Multipurpose White Mix
110g butter, at room temperature
1 medium egg
1 tbsp cold water
25g caster sugar
A small amount of flour mix for dusting
1/2 tsp gluten free baking powder
50g butter (at room temperature)
50g caster sugar
1 medium egg (beaten)
2 ripe dessert pears (peeled, cored and diced to give 200g prepared fruit)
50g gluten free marzipan* (roughly diced)
*Refer to Coeliac UK directory
Sprinkle of sieved icing sugar
Electric whisk
Tin foil
1. Place 110g flour mix in a medium sized mixing bowl with the butter and egg, water and sugar. Combine to a smooth paste with a fork. Work in an additional amount of flour mix (approx 115g). Bring together into a ball.
2. Knead on a work surface dusted with flour mix for a full 2 minutes until smooth. Roll out to the thickness of a £1 coin and use to line a 20cm / 8″ loose base flan tin.
3. Prepare sponge. Whisk the remaining 75g of flour mix, baking powder, butter, sugar and egg together with an electric whisk for 2 minutes to give a soft dropping consistency. Fold in diced pears and marzipan and spoon into the pastry shell.
4. Rest the tart onto a preheated baking sheet and cook in a pre-heated oven at 190º C / Gas mark 5 for 25 minutes. Cover and top loosely with foil for the remaining cooking time to prevent the sponge becoming too dark.
5. Dust with icing sugar before serving. Great served warm or cold.
300g Glutafin Gluten Free Select Multipurpose White Mix
110g butter, at room temperature
1 medium egg
1 tbsp cold water
25g caster sugar
A small amount of flour mix for dusting
1/2 tsp gluten free baking powder
50g butter (at room temperature)
50g caster sugar
1 medium egg (beaten)
2 ripe dessert pears (peeled, cored and diced to give 200g prepared fruit)
50g gluten free marzipan* (roughly diced)
*Refer to Coeliac UK directory
Sprinkle of sieved icing sugar
Electric whisk
Tin foil
1. Place 110g flour mix in a medium sized mixing bowl with the butter and egg, water and sugar. Combine to a smooth paste with a fork. Work in an additional amount of flour mix (approx 115g). Bring together into a ball.
2. Knead on a work surface dusted with flour mix for a full 2 minutes until smooth. Roll out to the thickness of a £1 coin and use to line a 20cm / 8″ loose base flan tin.
3. Prepare sponge. Whisk the remaining 75g of flour mix, baking powder, butter, sugar and egg together with an electric whisk for 2 minutes to give a soft dropping consistency. Fold in diced pears and marzipan and spoon into the pastry shell.
4. Rest the tart onto a preheated baking sheet and cook in a pre-heated oven at 190º C / Gas mark 5 for 25 minutes. Cover and top loosely with foil for the remaining cooking time to prevent the sponge becoming too dark.
5. Dust with icing sugar before serving. Great served warm or cold.
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.