This delicious gluten free almond tart is a VERY popular bake in our house.
With its buttery gluten free shortcrust pastry base, filled with raspberry jam, yummy squidgy frangipane and topped with crunchy flaked almonds – it’s certainly a sweet treat to tickle your taste buds in the most wonderful way!
Ingredients (serves 6)
For the gluten free pastry
200g (7oz) gluten free plain/all purpose 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
Cold water
For the filling
Generous tablespoon of good raspberry jam (I LOVE Bonne Maman!!!
110g (4oz) unsalted butter (leave out to soften at room temp beforehand)
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
Method
Preheat the oven to 180C/350F/Gas 4/160C Fan.
Lightly grease a 7 inch flan dish.
To make the gluten free pastry: Rub the butter into the gluten free flour until it resembles coarse breadcrumbs. Any larger pieces of butter will be blended when you work the pastry before rolling it out.
Stir in the beaten egg and then very gradually add just enough water to bring the pastry together (around 3-5 dessertspoons of water – the amount you need each time may differ, depending on the temperature of the ingredients). If you don’t add enough water, you will find the pastry difficult to work with.
Form the pastry into a ball, and transfer it onto a clean surface that’s been dusted with gluten free flour. Knead the pastry for a couple of minutes until it becomes smooth. Kneading the pastry before rolling out, makes it much easier to handle. You may find this gluten free pastry demo that I made helpful.
You won’t need all the pastry, so I suggest you cut it in half before you start to roll it out as it will be easier to work with.
Keep dusting your work surface and rolling pin with gf flour to ensure the pastry doesn’t stick. Roll the pastry out until it’s a large enough to fill the flan dish. Give the rolling pin another good ‘dusting’ before gently wrapping the pastry around it and lowering it into the flan dish. Ease the pastry into place, trim off the excess and patch up where necessary.
Spoon the raspberry jam into the pastry base and spread out evenly.
To make the Frangipane filling: In a large mixing bowl, whisk or beat together the butter, caster sugar, ground almonds, eggs and almond essence until nice and smooth.
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 the tart from the oven and allow to cool. Dust with icing sugar or drizzle with a little glace icing if you like just before slicing.
Recipe notes and suggestions:
Almond tart when covered or stored in an airtight container, will keep for up to 3 days. However, it’s at its best the same day or day after it’s baked. It can also be frozen. Wrap it well, to protect it in the freezer.
The pastry quantity (depending how thick you like it) will leave you with plenty to spare. Ideally, I like to use leftover pastry to line another dish, and then pop it into the freezer to use at a later date. I tell you, remembering you have a pre-made pastry base in the freezer is joyous, when times not on your side!
This almond tart is delicious served slightly warm. It works a treat, with homemade *custard, *ice-cream or cream or just as it comes.
Thanks for checking out this gluten free almond tart recipe. Do hope you give it a go!
I’ve also got a demo over on my YouTube channel of me popping an almond tart together. Click here if you fancy watching.
For now,
Liz x
*Check this product out to ensure that there are no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.
