Yes, you can make a tarte tatin without pastry. This rice paper tarte tatin swaps the traditional puff or shortcrust base for softened rice paper sheets, so what you get is a proper gluten free tarte tatin, custardy in the middle, crisp and caramelised at the edges, all from one pan and sized for one serving.
A couple of years ago I made a pear tarte tatin pancake that went a bit viral, and pears have stayed my favourite way to mark the start of autumn ever since. This year I wanted to push the idea further, so I swapped the batter for rice paper, and used a custard style egg mix instead. The result surprised me, the rice paper goes soft and almost translucent as it steams in the egg, and it caramelises at the edges with the chicory syrup underneath, holding the pear fan together in one sliceable disc.
- One pan, one serving, no oven needed
- Naturally gluten free, no flour swap required
- High in fibre thanks to the chicory syrup, which can help keep you satisfied
Key Ingredients
- Pear, sliced thinly lengthwise so it fans out and cooks evenly, the skin can stay on for a bit more fibre and less faff
- Rice paper sheets replace the classic tarte tatin pastry entirely, hydrated in the egg mix rather than water so they pick up flavour as they soften
- Chicory syrup, drizzled in the pan and folded through the custard, it’s where almost all of this recipe’s fibre comes from, more on that in the notes below
- Egg and almond milk, whisked into a light custard that sets around the pear and rice paper as it cooks, a dairy milk works just as well if that’s what you have in
- Cinnamon, just a dusting in the pan, it deepens as the syrup caramelises underneath
Coaching Note
My tip after making this a few times, don’t rush the flip. Once the rice paper side has had its five minutes covered, it needs a firm, confident flip using a plate, rather than a nervous half turn, or the custard can split and the pear fan slips out of place. Get a large plate over the pan, put one hand flat on top, and turn the whole thing over in one decisive movement, it looks more dramatic than it actually is.
If you tried my original pear tarte tatin pancake, this is the gluten free, rice paper version of that same idea, same pear and chicory syrup pairing, a different base underneath. And if you like what rice paper can do beyond spring rolls, my Rice Paper Pizza Bagels are worth a look too.
Alex 🙂
Rice Paper Tarte Tatin (Gluten Free, High Fibre)
A gluten free tarte tatin made with softened rice paper instead of pastry, fanned pear caramelised in chicory syrup and cinnamon, set in a light egg custard. One pan, one serving, and unusually high in fibre.
Ingredients
Instructions
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Over a non stick, non toxic pan, drizzle some chicory syrup and cinnamon. Once bubbling, add the pear.
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Quickly beat the egg with the almond milk, vanilla and the second tablespoon of chicory syrup. Reserve 1/3 of the mix.
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Hydrate the rice paper in the egg mix, using a pastry brush or a spoon to help coat both sheets.
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Add the reserved egg mix on top of the pear, carefully, so you don't disturb the pear.
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Add the rice paper sheets on top and cook covered for around 5 minutes.
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Use a plate to help flip the tarte, so you can cook the rice paper side.
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Cook until the base is crispy, serve and enjoy.
Nutrition Facts
Nutrition Facts
Servings: 1 ServingCalories:268kcalTotal Fat:5.9gSaturated Fat: 1.6gSodium:75mgTotal Carbohydrate:34.5gDietary Fiber: 24.7gSugars: 19.3gProtein:6.7g
Note
- Cinnamon quantity wasn't specified in the original notes, start with 1/4 tsp in the pan and adjust to taste
- The fibre count here is unusually high because of the chicory syrup, which is mostly inulin. Inulin is a prebiotic fibre and can cause bloating or digestive discomfort for some people in larger amounts, so this one is worth trying at home before you make it for guests
- Contains egg and almond, swap the almond milk for oat or dairy milk if you have a nut allergy
- Works just as well with a firm apple in place of the pear, keep the slices thin so they cook through in the same 5 minutes
- This is a single serving recipe, double the ingredients and use a larger pan if you want to share
