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Gluten-free apricot frangipane tart recipe

Gluten-free apricot frangipane tart recipe

18 ratings

This classic dessert tart is an all-round winner, not only is it luxurious and moist, it's completely gluten-free. What’s more, you can use pretty much any stone fruit in place of the apricots such as cherries, nectarine or peaches. See method

  • Serves 12
  • 1 hour for the pastry, 1 hour cooking time and 25 minutes cooling time
  • 529 calories / serving
  • Vegetarian
  • Gluten-free

Ingredients

  • 350g gluten-free pastry tart shell (see Gluten-free pastry recipe)
  • 250g blanched almonds
  • 250g unsalted butter
  • 1 unwaxed lemon, zested
  • 250g caster sugar
  • 3 eggs, beaten
  • small handful of gluten-free flour
  • generous pinch sea salt
  • 5 apricots
  • 2 tbsp apricot jam, to glaze

Each serving contains

  • Energy

    2200kj
    529kcal     26%

  • Fat

    38g 54%

  • Saturates

    16g 79%

  • Sugars

    27g 29%

  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 41g Protein 8g Fibre 2.9g

Method

  1. Preheat oven to gas 4, 180°C, fan 160°C. For the frangipane, place the blanched almonds on a tray and roast for 6-8 mins until they have gone a shade darker. Leave to cool completely, then blitz in a food processor, for a few seconds, so they stay coarse. You do not want to grind them to a powder.
  2. Remove the nuts and place the butter, lemon zest and sugar in the processor. Blitz until light and fluffy. Remove to a large mixing bowl and beat in the eggs one at a time, adding in a little flour with each egg until you have added all the flour and eggs and the mixture is well combined. Finally, add the pinch of salt and the chopped nuts and combine.
  3. When ready to bake, cut the apricots into segments about half as wide as an orange segment. Spread the frangipane mixture into the tart shell and smooth out. See our Gluten-free pastry recipe. Then arrange the apricot segments on top in a fan pattern. Bake for about 40-50 mins. The edges usually brown faster than the centre so cover them with foil after about 25 mins or when golden.
  4. Remove the tart when the centre has browned and firmed up but is still a little wobbly when you gently shake it. Leave the tart to cool completely. Place the apricot jam and 1 tablespoon water in a saucepan and bring to a boil. Remove from the heat and push through a sieve to remove any pulp. Leave to cool completely. Once cool, use a pastry brush to glaze the apricots and serve immediately.

See more Gluten free recipes

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