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Gluten-Free Frangipane Tart Recipe

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★★★★★

4.8 from 58 reviews

This Gluten-Free Frangipane Tart is a deliciously nutty and buttery dessert featuring a crisp, tender pastry crust made from a blend of sweet rice, sorghum, and tapioca flours. Filled with a rich almond frangipane and topped with toasted flaked almonds, this tart is perfect for those seeking a gluten-free indulgence with a delightful texture and subtle rum flavor.

Ingredients

Scale

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 medium eggs (one whole and one for egg white; yolk reserved for sealing).

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 medium eggs (lightly whisked)
  • 1 tablespoon rum (or alternative flavoring)
  • 2 tablespoons flaked almonds (for topping)

Instructions

  1. Prepare the Pastry Crust: In a large mixing bowl, whisk together the sweet rice flour, sorghum flour, tapioca flour, and salt. Slice the cold butter thinly and add to the flour mixture. Rub the butter into the flour with your fingertips until the mixture is roughly crumbly with some larger butter pieces.
  2. Add Eggs to the Dough: Whisk one whole egg with the egg white from the second egg in a small bowl; reserve the yolk for sealing. Make a well in the flour mixture and pour in the whisked eggs. Bring the dough together using your hands.
  3. Knead and Chill: Turn the dough out onto a tapioca-floured surface and knead for about 2 minutes until smooth and no longer sticky. Shape into a thick round disc, wrap in baking parchment, and chill in the fridge for 1 hour.
  4. Roll Out the Pastry: Preheat the oven to 190°C (375°F). Cut two large parchment sheets slightly larger than your desired tart size, sprinkle tapioca flour on the inside, and sandwich the chilled pastry disc between them. Roll the dough into a 5mm thick round.
  5. Fit Pastry into Tin: Peel away the top parchment and use the rolling pin to lift the pastry into the tart tin. Patch any cracks with excess pastry, trim the edges flush with the tin, and chill the crust in the fridge while preparing the filling.
  6. Make the Frangipane Filling: Beat the softened butter until smooth. Add caster sugar and ground almonds and continue beating until combined. Slowly add the whisked eggs in a stream while mixing. Scrape down the sides, then add the sweet rice flour and mix evenly. Finally, beat in the rum or preferred flavoring. Chill the frangipane for 15 minutes.
  7. Fill and Decorate the Tart: Remove the tart shell and frangipane from the fridge. Pour the frangipane into the crust evenly. Sprinkle flaked almonds on top. Brush the exposed pastry edges with the reserved egg yolk.
  8. Bake the Tart: Bake for 40-45 minutes in the preheated oven until the pastry is golden and the frangipane filling has puffed and turned golden.
  9. Serve: Remove from the oven and allow to cool slightly. Serve warm or at room temperature for the best flavor and texture.

Notes

  • Ensure the butter in the pastry is very cold for a flaky crust.
  • Use tapioca flour on the work surface to prevent sticking without adding gluten.
  • The rum can be substituted with almond extract or orange blossom water for different flavor profiles.
  • Chilling both the pastry and frangipane filling improves texture and ease of handling.
  • Store leftover tart covered at room temperature for up to 2 days, or refrigerated for up to 4 days.
  • Let the tart come to room temperature if refrigerated before serving to enhance flavor.

Keywords: gluten-free tart, frangipane, almond tart, gluten-free dessert, nut tart, rum frangipane, sorghum flour pastry

Find it online: https://nayabaker.com/gluten-free-frangipane-tart-recipe/