Poached Quince Almond Tart

October 21, 2013

Every week, Shauna Ahern of Gluten-Free Girl and the Chef -- and Gluten-Free Girl Everyday -- will be sharing smart tips and smarter recipes that will please even the most devout gluten-eaters among us. Come one, come all -- we're going flourless.  

Today: Your back-pocket holiday dessert that will satisfy any and every special diet around the table this year. 

Gluten-Free Tart from Food52

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So you're already thinking about the holidays. And maybe, instead of growing excited, you are starting to panic. Why? You have a house full of people coming and one of them has to be gluten-free, the other is avoiding grains entirely, another can't do dairy, and another is on a Paleo-style diet. (You really do have a lot of people coming to the house, don't you?) You are ready to throw up your hands and order out.

Well, here's your calming influence. This delicious dessert will suit the needs of all those friends and family. And no one else will know it's a special dessert. They might just want to know your baking secrets.
 Gluten-Free Tart from Food52

So stop thinking of this as a gluten-free, grain-free, dairy-free, and Paleo-friendly dessert. Stop thinking about this in terms of deprivation. Just put this on the table and listen to everyone's oohs and ahhs and appreciation during the holidays.

Poached Quince Almond Tart 

Makes one 9-inch tart

Coconut Oil Pie Crust

140 grams almond flour
70 grams tapioca flour
1/2 teaspoon kosher salt
75 grams coconut oil, at room temperature
4 to 8 tablespoons ice cold water

Coconut Milk Custard and Poached Quince

2 tablespoons tapioca flour
4 large eggs
1 can full-fat coconut milk
1 kaffir lime leaf (optional)
2 tablespoons honey, plus 1 cup for quince-poaching liquid
2 cups apple cider
2 cups water
1 teaspoon vanilla extract
Peel from 1 lemon
1 ounce chopped fresh ginger
2 star anise
4 quinces, peeled, cored, and quartered

See the full recipe (and save it and print it) here. 

Top photo by James Ransom, bottom photo by Shauna Ahern

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See what other Food52 readers are saying.

  • susanl
  • Shikha Kaiwar
    Shikha Kaiwar
  • glutenfreegirl
  • Katewawa
  • Stephanie
Shauna writes about food. Danny cooks it. We grow excited every Saturday morning to go to the farmers' market. This time of year, a Billy Allstot tomato is enough to make us look like goons at the stand, jumping up and down with excitement. We will eat one slice with sea salt, standing over the sink. Another goes to our baby daughter. The rest might go into the smoker to make smoked tomato salsa, or thrown together with watermelon and good olive oil for a watermelon gazpacho, or stacked with smoked salmon and drizzled with horseradish sour cream. Every day is new. I have no idea what we're having for dinner tonight. But I'm sure interested to find out.


susanl November 7, 2013
Don't ask Shauna any questions about her recipes! She's already blogged about how much she hates that.
glutenfreegirl November 7, 2013
Well, that's a vast oversimplification! What would you like to know?
Katewawa November 19, 2013
@susanl - I think she just wants people to use their own brains when making adaptations. Which is TOTALLY REASONABLE. It's impossible for one woman to test every combination and permutation. And let's be honest - Shauna already does almost all of the heavy lifting for us! The joy of cooking and baking is in experimenting for yourself and, that said, I can't wait to try this! Looks amazing!
Shikha K. October 22, 2013
Can you taste the coconut in the crust?
glutenfreegirl November 7, 2013
You really can't!
Stephanie November 8, 2013
I have started using coconut oil in a lot of baked goods. If you HATE coconut, you might taste it. If you just aren't a big fan (my hubby, for example), it doesn't stand out and it's not noticeable. What it does, though, is fill the house with an incredibly rich smell when you're baking--far richer than butter.