Gluten-Free Frangipane Tart

Frangipane sounds fancy but it’s incredibly easy to make and such a versatile recipe which can elevate tarts and pies to bakery level status.

This recipe is really two recipes in one. I've simplified it so you can just remove the frangipane element of this Classic Almond Tart recipe so you can use the frangipane for whatever baking project you have on the go. For this recipe given below though the gluten-free frangipane mixture is simply baked into an easy homemade gluten-free tart case and topped with flaked almonds.

What Is Frangipane?

Frangipane is a simple almond pastry cream made from ground almonds, butter, sugar and a smattering of flour.

When used to top pies and tarts it bakes up into a soft and moist cakey texture with the subtle fragrance of almonds.

It is most famous as being used as the filling in a Bakewell Tart but frangipane can be used for a variety of different bakes and will be a recipe you return to again and again. The simple tart recipe given below is very customisable so you can include seasonal fresh fruit or berries.

Frangipane Ingredients

Butter. Unsalted is the best choice here. Make sure it is at room temperature.

Caster sugar. It’s a fine white baking sugar available in the UK. If you can only get hold of granulated sugar you can grind more finely in the food processor before you use it in the recipe.

Ground almonds. You are looking for blanched ground almonds which is also called 'almond flour'. There is a bit of labelling confusion over almond flour which is sold as ‘ground almonds’ in most major UK supermarkets and found in the baking aisle. If you want to know what exactly you are looking for then check out this post >>>Is Almond Flour The Same As Ground Almonds. Frangipane can be made with finely ground almond meal too which you can grind yourself in a food processor. If you grind them yourself the almond flavour will be more pronounced and the texture of the finished frangipane more nutty.

Sweet rice flour – this naturally gluten-free flour gives a wonderful texture to the frangipane. It is a starchy flour so means you will not need to add any xanthan gum to the mix. READ MORE >>> The Ultimate Guide to Sweet Rice Flour

You can substitute the sweet rice flour for cassava flour (but not all-purpose gluten-free flour)

Eggs. This recipe uses medium size, about 60g each with shell (50g each without shell). These are often classified as large eggs in the US. I recommend weighing your eggs to ensure the correct amount. Burford Browns give a wonderfully rich taste.

Rum. For a really special Frangipane Tart use rum for a lovely background flavour. This is optional though and there are numerous substitutions.

Flaked almonds. These are optional for the topping of the tart but not needed if you are using the frangipane for another use.

How To Make The Gluten-Free Frangipane Filling

For full recipe instructions go to the recipe card at the end of this post.

1. Beat the butter with the sugar and ground almonds until mixed in.
2. Add eggs in a gentle stream with the mixer running.
3. Add in the sweet rice flour and continue mixing until evenly combined.
4. Add the rum and give it all a final mix then put in the fridge for 15 minutes to rest.
5. Your frangipane is ready to use!!

Tart Crust Ingredients

Sweet rice flour (glutinous rice flour). This is a delicate white starchy flour which is useful in gluten-free pastry recipes because of its ability to create an elasticity in baked goods. It gives good results within the flour blend because it helps bind the mix together and helps to produce a pastry which is not dry and crumbly.

Sorghum flour. This whole grain flour is lovely in gluten-free baking recipes due to its mild, earthy sweet flavour and smooth texture. It blends well with other flours and sits well alongside a variety of flavours so is a versatile choice. You need a wholegrain here to give texture to the pastry which would be gummy without.

Tapioca starch (tapioca flour). Needed to help with the structure of the pastry and balances out the sweet rice flour. Tapioca flour is a great starchy flour that is ideal for binding and also helps give the pastry a golden brown colour.

Salt. I like to use kosher salt in my baking as it has a round gentle flavour. Using salt in your baked goods lifts and sharpens all the other flavours.

Butter. Unsalted is the best choice here. Make sure it is cold from the fridge.

Eggs. This recipe uses medium size, about 60g each with shell (50g each without shell). These are often classified as large eggs in the US. I recommend weighing your eggs to ensure the correct amount.

For ingredient substitutions visit the full pastry recipe here >>> Gluten-Free All-Butter Pastry.

How To Make The Pastry Crust

For very detailed description on how to make the pastry for this recipe then go to my All Butter Gluten-Free Pastry Recipe for all the tips, tricks and step-by-step photos.

• Whisk together sweet rice flour, sorghum flour, tapioca flour, and salt in a large mixing bowl.
• Slice cold butter thinly and add to the flour mixture.Rub the mixture between your fingertips until the butter is in large pieces.
• Whisk one egg and the egg white from a second egg in a small bowl; save the extra yolk for later.
• Make a well in the flour mixture, pour in the whisked eggs, and bring the dough together with your hands.
• Turn the dough onto a tapioca-floured surface and knead for 2 minutes until smooth and not sticky.
• Flatten into a thick round disc, wrap in baking parchment, and chill in the fridge for 1 hour.
• Preheat the oven to 190°C / 170°C fan / gas mark 5.
• Cut two large pieces of baking parchment, sprinkle with tapioca flour, and place the chilled pastry disc between them.
• Roll out the pastry to about 5mm thick.
• Peel away the parchment and lift the pastry over the baking tin using a rolling pin.
• Fit the pastry into the tin, patch any cracks, and trim the excess.
• Chill the pastry in the fridge for 15 minutes.

Assembling The Tart For Baking

• Remove the tart crust and the almond frangipane filling from the fridge and fill the tart crust with the frangipane.
• Sprinkle the flaked almonds over the top and brush the edges of the pastry with the egg yolk you saved from making the pastry earlier.
• Place in the oven and baked for 40-45 minutes until the pastry is golden and the frangipane has puffed up and is also golden.
• Remove from the oven. Serve warm or at room temperature.

Ways To Use Frangipane

Classic French Fruit Dessert. You can make the tart in the recipe card below but top the frangipane with slices of pear, apples, peaches, stoned cherries or a sprinkling of blueberries.

Bakewell Tart. A traditional British dessert which includes a layer of raspberry or cherry jam on top of the pastry which is then topped with the frangipane and flaked almonds.

Galette Des Rois. This traditional French King Cake is make by baking frangipane between two layers of puff pastry until golden.

Frangipane Topped Mince Pies. These are my favourite way to make traditional Christmas Mince Pies. They have a pastry crust which is topped with mincemeat and covered with a little blanket of frangipane instead of a pastry top.

Almond Croissants. Halve pre-baked croissants and fill and sandwich them together with the frangipane filling. Bake until golden and dust with icing sugar.

How To Serve a Frangipane Tart

This gluten-free dessert is delicious on its own but you can't go wrong with a little accompaniment. Why not try..

• scoop of vanilla ice cream.
• homemade gluten-free vanilla custard or strawberry custard or even lemon custard.
• dollop of creme fraiche.