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How to Make Gluten-Free Frangipane Tart

Frangipane tart is a delightful dessert that showcases a rich almond filling encased in a crisp pastry. Traditionally made with wheat flour, this classic pastry can be adapted to fit a gluten-free diet, allowing everyone to indulge in its deliciousness. In this article, we’ll guide you through the steps to create a sumptuous gluten-free frangipane tart that can be enjoyed by all.

Ingredients

For the Gluten-Free Pastry Base:

• 200g gluten-free plain flour
• 100g unsalted butter, chilled and diced
• 50g icing sugar
• 1 large egg yolk
• 2-3 tablespoons cold water

For the Frangipane Filling:

• 125g unsalted butter, softened
• 125g caster sugar
• 125g ground almonds
• 2 large eggs
• 1 teaspoon almond extract
• 2 tablespoons gluten-free plain flour (to help bind the mixture)
• Optional: A handful of flaked almonds for topping

For Serving (Optional):

• Icing sugar, for dusting
• Fresh fruits, such as raspberries or figs

Method

Step 1: Prepare the Pastry

1. Combine Dry Ingredients: In a mixing bowl, sift the gluten-free plain flour and icing sugar together, ensuring no lumps remain.
2. Incorporate Butter: Add the chilled, diced butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.
3. Combine with Egg Yolk: Add the egg yolk and mix until combined. Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.
4. Chill: Shape the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes. This helps to firm it up, making it easier to roll out.

Step 2: Preheat the Oven

Preheat your oven to 180°C (160°C for fan ovens) or gas mark 4. This temperature is ideal for baking both the pastry and the frangipane filling.

Step 3: Roll Out the Pastry

1. Roll the Dough: On a lightly floured surface (using more gluten-free flour), roll out the chilled pastry to about 3mm thick. Carefully lift it into a tart tin (23cm or 9-inch) and press it into the edges.
2. Trim and Chill Again: Trim any excess pastry and prick the base with a fork. Return the pastry case to the fridge for another 15 minutes. This further prevents shrinking during baking.

Step 4: Blind Bake the Pastry

1. Blind Bake: Line the pastry case with baking parchment and fill it with baking beans or rice. Blind bake for 15 minutes, then remove the parchment and beans and bake for an additional 5 minutes until lightly golden. Set aside to cool slightly.

Step 5: Prepare the Frangipane Filling

1. Cream Butter and Sugar: In a bowl, cream together the softened butter and caster sugar until it is light and fluffy.
2. Add Eggs and Extract: Beat in the eggs one at a time, then add the almond extract.
3. Incorporate Ground Almonds & Flour: Finally, fold in the ground almonds and gluten-free flour until well combined.

Step 6: Assemble and Bake

1. Fill the Tart: Pour the frangipane mixture into the cooled tart shell, smoothing the top. If desired, sprinkle flaked almonds on top for added texture.
2. Bake: Bake in the preheated oven for 25-30 minutes, or until the frangipane is golden brown and has set in the centre. A skewer inserted into the filling should come out clean.

Step 7: Cool and Serve

1. Cool: Allow the tart to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
2. Serve: Dust with icing sugar before serving, if desired. Pair with fresh fruits for an added burst of flavour.

Tips and Variations

• Fruit Additions: Consider adding seasonal fruits like poached pears, apricots, or berries on top of the frangipane before baking for a fruity twist.
• Storage: The tart can be stored in an airtight container at room temperature for about 3 days or in the fridge for up to a week.

Conclusion

Making a gluten-free frangipane tart is a simple yet rewarding endeavour. With its nutty flavour and buttery, crumbly texture, this tart will surely impress both gluten-free and non-gluten-free diners alike. Perfect for afternoon tea, special occasions, or simply indulging yourself, this recipe will become a favourite in no time. Enjoy your baking!

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