Gluten-Free Frangipane Tart

5 from 2 votes

Gluten-Free Frangipane Tart

A superb Gluten-Free Frangipane is exactly the kind of recipe you need to have in your back pocket. Made from ground almonds this delicious pastry cream can be used to top simple fruit tarts or mince pies. It can also be made into this deliciously simple Frangipane tart baked into a homemade pastry crust and sprinkled with flaked almonds.

Prep Time40

Resting Time1

Total Time1 40

Course: Dessert

Cuisine: British

Servings: people

Calories: 457kcal

Author: Georgina Hartley

Ingredients

Pastry Crust

120 g sweet rice flour glutinous rice flour
110 g sorghum flour
60 g tapioca flour tapioca starch
½ teaspoon salt
200 g unsalted butter cold from the fridge
2 eggs medium sized*

Frangipane Filling

150 g unsalted butter room temperature
150 g caster sugar
150 g ground almonds
4 tablespoons sweet rice flour glutinous rice flour
2 eggs medium, lightly whisked
1 tablespoon rum*
2 tablespoons flaked almonds to top the tart

Metric - US Customary

Instructions

Pastry Crust

In a large mixing bowl whisk together the sweet rice flour, sorghum flour, tapioca flour and salt.
Slice the butter very thinly directly from the fridge and add to the flour. Rub the mixture between fingertips until roughly shorn. It’s okay that the butter is still in largish pieces.
Whisk one egg with the egg white from the second egg in a small bowl. Save the extra egg yolk for later for sealing the pastry.
Make a well in the centre and pour in the whisked eggs.
Bring the dough together using your hands.
Turn the pastry out on to a tapioca floured work surface and knead for about two minutes until the dough comes together into a smooth ball which is no longer sticky.
Flatten the ball slightly to make a thick round disc. Wrap in baking parchment and place in the fridge for 1 hour to chill before rolling out.
Pre-heat the oven to 190°C / 170°C fan assisted / gas mark 5 / 375°F.
Cut two large pieces of baking parchment, 21⁄2 inches wider than the size you need to roll the pastry out to.
Sprinkle tapioca flour on the inside of the parchment and place the chilled pastry disc between the parchment sheets.
Using a long rolling pin roll out the pastry into a round until it is about 5mm thick.
Peel away the baking parchment and use the rolling pin to lift the pastry over the baking tin.
Fit the pastry into the baking tin, patching up any cracking with excess pastry.
Use a sharp knife to cut away the excess pastry against the top of the tin.
Place in the fridge to chill whilst you prepare the frangipane.

Frangipane Filling

Beat the butter until soft. Add the sugar and ground almonds and beat again until mixed in.
Add eggs in a gentle stream with the mixer running. Scrape down the sides and mix in well.
Add in the sweet rice flour and continue mixing until evenly combined.
Finally beat in the rum (or alternative flavouring of your choice).
Place in the fridge for 15 minutes to rest before using.

Baking The Tart

Remove the tart crust and the frangipane 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.

Notes

Eggs. The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Flour substitutions

You can swap the sweet rice flour for cassava flour.
Sorghum flour can be substituted for oat flour or buckwheat flour.
Tapioca flour can be substituted for potato starch.

Frangipane

Yield: 500g frangipane
This recipe makes enough for this one large tart or several mini tarts.
You can substitute the rum for 1 teaspoon vanilla extract.
Frangipane freezes very well. Do defrost thoroughly before using.
You can prepare the frangipane up to 3 days in advance. It sets quite firm in the fridge though so remove it about an hour before you want to use it if it’s too firm.

Frangipane Tart

You will have a lot of pastry leftover. You can freeze the excess, keep in the fridge for up to 3 days for another baking project or make jam tarts.
Bake the tart in the middle of the oven for even baking.
The tart will keep for up to 3 days in an airtight container.
The tart also freezes very well. Delicious served with cream or custard or even ice cream.

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice of tart, assuming the tart is cut into 12 servings.

Nutrition