Name: Gluten-Free Frangipane Tart Recipe
Prep time: 25 min
Cook time: 45 min
Total time: PT-489506H41M54S
Cuisine: Gluten-Free
Ingredients: 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 medium eggs (one whole and one for egg white; yolk reserved for sealing).; 150 g unsalted butter (room temperature); 150 g caster sugar; 150 g ground almonds; 4 tablespoons sweet rice flour (glutinous rice flour); 2 medium eggs (lightly whisked); 1 tablespoon rum (or alternative flavoring); 2 tablespoons flaked almonds (for topping)

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Introduction

This gluten-free frangipane tart is a delightful treat combining a crisp, tender pastry crust with a rich almond filling. Perfect for those avoiding gluten, it offers a nutty, buttery flavor that impresses at any gathering or as an everyday indulgence.

A slice of almond cake is shown in a clear glass pie dish. The cake has two layers: a pale golden bottom crust that looks firm and a thick, moist, pale yellow top layer with a soft texture. The surface of the cake is dusted with white powdered sugar and garnished with a few sliced almonds. The background is a white marbled texture, and the focus is close on the side of the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a large mixing bowl, whisk together the sweet rice flour, sorghum flour, tapioca flour, and salt.
Step 2: Slice the cold butter very thinly and add to the flour mixture. Rub it between your fingertips until roughly shorn, leaving some butter in larger pieces.
Step 3: Whisk one egg with the egg white from the second egg in a small bowl, reserving the yolk for later. Make a well in the flour and pour in the whisked eggs.
Step 4: Bring the dough together with your hands, then turn it out onto a work surface dusted with tapioca flour. Knead for about two minutes until smooth and no longer sticky.
Step 5: Flatten the dough into a thick round disc, wrap in baking parchment, and chill in the fridge for 1 hour.
Step 6: Preheat the oven to 190°C (375°F), fan 170°C, or gas mark 5. Prepare two large pieces of baking parchment dusted with tapioca flour.
Step 7: Roll the chilled pastry between the parchment sheets into a circle about 5mm thick. Remove the top parchment and lift the pastry into a baking tin, patching cracks if needed. Trim excess pastry and chill while you prepare the filling.
Step 8: For the frangipane, beat the room temperature butter until soft, then add sugar and ground almonds, mixing well.
Step 9: Slowly add the whisked eggs in a gentle stream, beating continuously and scraping down the bowl sides to combine evenly.
Step 10: Stir in the sweet rice flour and beat until smooth. Finally, mix in the rum or your chosen alternative flavoring.
Step 11: Chill the filling in the fridge for 15 minutes before assembling the tart.
Step 12: Remove the tart crust and frangipane from the fridge. Fill the crust with the filling, sprinkle flaked almonds evenly on top, and brush the pastry edges with the reserved egg yolk.
Step 13: Bake in the preheated oven for 40-45 minutes until the pastry is golden and the frangipane has puffed and turned golden as well.
Step 14: Allow the tart to cool slightly, then serve warm or at room temperature.

Tips & Variations

For a different flavor, substitute rum with almond extract or orange blossom water.
Use cold butter and work quickly to keep the pastry flaky.
Chilling the filling before baking helps it set better and prevents shrinking.
Flaked almonds on top add a lovely crunch, but toasted sliced almonds can be used for more texture.

Storage

Store the tart in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 4 days. Reheat gently in a low oven to restore crispness before serving.

How to Serve

The image shows a close-up of a pie with three visible layers: a firm pale yellow crust at the bottom, a thick creamy yellow filling in the middle with a soft, slightly crumbly texture, and a lightly golden-brown top layer dusted with white powdered sugar and decorated with thin, light tan almond slices scattered on the surface. The pie is in a clear glass pie dish placed on a white marbled texture surface. In the blurred background, there is a white plate with a small piece of the pie and a fork. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart dairy-free?

Yes, substitute unsalted butter with a dairy-free block butter or coconut oil, but the texture of the frangipane and pastry may slightly change.

Is this recipe suitable for other nut allergies?

The frangipane filling is almond-based, so it is not suitable for those with nut allergies. You can try replacing ground almonds with sunflower seed meal, but the flavor and texture will be different.