I have to confess, this gluten free almond tart recipe came to me as a bit of an afterthought whilst I was making a batch of my frangipane mince pies at Christmas. And I simply slipped the tart idea into the post, as a variation/suggestion of other ways of using the pastry and frangipane mixture. But after having a little left-over pastry knocking about the other day and making this delicious, squishy filled almond tart again, I decided it completely warranted its own dedicated spot on my site. Plus, it makes the recipe much easier for you to find when it has its own home, rather being slotted within another post.
This gluten free almond tart is quite a basic recipe and so, so easy to make. But despite the tarts simple ingredients, I really think it’s a perfect pud to serve up to friends and family after a nice meal – Anybody who is a fan of nuts will just love it!! Posh it up with some delicious homemade custard or keep things simple with some excellent *vanilla ice-cream and then maybe add a dusting of icing sugar and you’re done!
The pastry quantity below (depending how thick you like it) will leave you with plenty to spare. Ideally, I like to use what I have left to line another dish with pastry and pop it into the freezer to use at a later date. I tell you, remembering you have a ready-made flan base in your freezer is joyous, when you need to rustle up a quiche or even one of these almond tarts in a hurry! However, if you don’t fancy using what you have straight away, just wrap it well and store in the fridge for 2 days or the freezer for up to a month.
Ingredients (serves 6)
For the gluten free pastry
200g (7oz) gluten free plain flour or mix
100g (3½oz) butter, cubed (or a dairy free alternative – Trex works really well)
1 large beaten egg
Pinch of salt added to the gf flour if using unsalted butter
For the filling
Generous tablespoon of good raspberry jam (I LOVE Bonne Maman!!!
110g (4oz) unsalted butter (leave out to soften a bit before you need to use it)
110g (4oz) caster sugar
110g (4oz) *ground almonds
2 large eggs
1 teaspoon *almond essence
1 heaped tablespoon of *flaked almonds to sprinkle over the top
Preheat the oven to 180C/350F/Gas 4/160C Fan
Lightly grease a 7 inch flan dish.
Gluten free pastry: Rub the butter into the gluten free flour until it resembles coarse breadcrumbs (any larger bits of butter will be blended when you work the pastry before rolling it out).
Stir in the beaten egg and then add enough water to bring the pastry together (probably about 5-6 dessertspoons of water, but add gradually, as the amount you need each time may differ, depending on the temperature of your ingredients). If you don’t add enough water, you will find the pastry difficult to work with. if you add a bit too much, don’t worry as you can ‘bring it back’ by adding a little extra gluten free flour.
Form the pastry into a ball and transfer onto a clean surface, that you have dusted with gluten free flour and knead for a couple of minutes until the pastry becomes smooth. By doing this the pastry will be much easier to handle. (Here is a quick demo of me making gluten free pastry if you fancy checking it out.)
As I mentioned you’re not going to need all the pastry, so I suggest you cut it in half before you start to roll it out. Smaller amounts of gluten free pastry are much easier to work with. Keep dusting your worksurface and rolling pin with gf flour to ensure the pastry doesn’t stick and roll the pastry out until it’s a large enough circle to fill the flan dish. Give your rolling pin another good ‘dusting’ and then gently wrap the pastry around the pin and lower it into the flan dish. Ease the pastry into place, trim off the excess and patch up where you need to – I generally always have to do this.
Spoon the raspberry jam into the pastry base and spread it out…get it right into the corners!
Frangipane filling: In a large mixing bowl, whisk together (ideally with an electric mixer) the butter, caster sugar, ground almonds, eggs and almond essence.
Once the mixture is pale and creamy, spoon it over the jam filled pastry base, smooth out and then sprinkle the flaked almonds over the top.
Transfer into the oven and bake for about 35-40 minutes until the tart is golden brown and feels firm to touch and doesn’t wobble in the middle when you give it a little shake.
Once baked remove from the oven and allow to cool. You can then dust with icing sugar or drizzle with a little glace icing just before serving it up!!
The almond tart when covered (or stored in an airtight container) will keep for up to 3 days, but tastes its very best the same day or day after you bake it. You could also freeze it. Just wrap it well and I’d say, probably best to defrost and use within a month.
For more sweet treats from me click here.
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.