I came up with this recipe for Blueberry Frangipane Tarts because I adore bakewell tart, if you’ve not tried the real thing from Bakewell in the peak district then you’ve missed out my friend. Of course in recent years, due to my egg and dairy intolerances, I’ve not been able to eat one of my all-time favourites (my first love is the humble Pumpkin Pie).
I created havoc recipe developing in my kitchen recently and I’m pleased to say that I’ve cracked it. As always I use Vicki Montagues shortcrust pastry recipe, I hold my hands up, she’s the master of pastry (never been my strong point) and quite frankly I don’t see the point in using any other recipe, you can see her original recipe for gluten free shortcrust pastry here.
Can I make these Blueberry Tarts vegan?
Yes you can, buy using my flaxseed egg substitute and a dairy free spread instead of butter you can easily make these vegan.
How to make a flax egg
to make 1 flax egg you need the following ingredients:
– 1tbsp ground flax seed
– 3tbsp water
– 1tsp psyllium husk (optional but does add elasticity to baking)
Simply add all ingredients to a glass and stir before measuring out the other recipe ingredients, by the time you come to use your ‘egg’ mixture it will have thickened to a frog-spawn consistency (thicker if you added psyllium husk)
Then just add to your baking as you would an egg. For 2 eggs double the ingredients but note that recipes that require more than two eggs may fail due to lack of support in the structure.
This recipe makes 12 Blueberry Frangipane Tarts and although I’ve not done it yet, it would make a large tart if you wished, may I recommend a lattice across the top if you have any leftover pastry…little miss bossy boots, can’t help myself!
Other delicious gluten free recipes to inspire you
I have a huge catalogue of gluten free recipes on Glutarama now and these are just a couple you may like to try; Gluten Free Rose Cupcakes, Persimmon Fruit Cake, Blueberry Crumble Muffins, Rhubarb Muffins
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Gluten Free Blueberry Frangipane Tarts Recipe
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Gluten Free Blueberry Frangipane Tarts
Ingredients
Pastry ingredients
- 200 g gluten free plain flour I use free from fairy flour
- 50 g butter or butter alternative (I use Flora plant butter)
- 50 g lard/trex
- 50 g caster sugar
- 1 egg(s) flaxseed egg: 1tbsp flaxseed and 3tbsp water
Filling ingredients
- 100 g blueberries
- 60 g butter or butter alternative (I use Flora plant butter)
- 60 g caster sugar
- 60 g gluten free self raising flour I use fairy flour
- 1 egg(s) as above for flaxseed version
- 30 ml dairy free milk I used almond milk
- 1 tsp almond extract
Instructions
To make the pastry
- Measure the flour and both fats into a bowl, using a pastry handle or your fingertips rub the fat into the flour until you get breadcrumbs.
- Stir in the sugar.
- Add your egg or flaxseed egg (1tbsp flaxseed with 100ml cold water)
- Begin to bring the pastry crumbs together with a wooden spoon and then tip onto a kitchen surface.
- You have to knead the dough for a while to bring it together but have faith it will come together and it’s so worth it.
- Once rolled into a ball pop into some clingfilm or a sandwich bag and chill in the fridge for 30 minutes
To make the filling
- Make your flaxseed egg (if baking the egg free version) and set aside.
- Add the spread and sugar to a bowl and beat until light in colour.
- Add a spoon of the flour and combine then add the ‘egg’ once again beat well to combine.
- Add the rest of the flour and enough milk until you get a smooth dropping consistency.
- Finally add the almond extract
- To build the tarts simply roll the pastry (knead for a minute first to prevent cracks) cut 10cm circles and line your tart tin.
- Divide the blueberries between the 12 tarts
- Spoon your frangipane batter over each tart, don’t worry if you’ve not completely covered the blueberries.
- Pop into the oven on 200°C | 180°C Fan | 400°F | Gas 6 for 10-12 minutes.
- Once gently browned, and the sponge is springy to the touch, remove and cool.
- To finish dust lightly with icing sugar and enjoy!
Notes
Nutrition
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life’s a drama, gluten free doesn’t have to be….
These look so good and I would never have though to combine blueberries with a frangipani casing , but of course why not? I am sure it all works so well together in terms of flavours and textures. Your pastry looks really good too.
thank you for sharing with #Bakeoftheweek x
I love bakewell tart too, and i am loving the twist of using blueberries in these little beauties!
Oh these sound delicious! I also love bakewell tarts I can imagine these being a delicious alternative! #blogcrush
Thank you Lucy :-)
Oooh – I love the idea of pairing frangipane with blueberries. And these little tarts are so cute!! Eb x
Thank you Eb, trouble is, it’s 9pm and I fancy some right now :-)
These look delicious Rebecca! I’m recently gluten-free so I’ll definitely be trying this out! Happy Fiesta Friday!
Oh I’m thrilled you’ve seen the recipe then if you’re now gluten free, hopefully this will rid any doubts that yummy GF bakes are not possible to make for yourself.
Oh yes please – these look incredible, I would LOVE to try one of these.
Haha, thank you Mandy, something we can both enjoy :-)
I love anything in small portions – easy to eat, less mess. These cute tarts are perfect for every party like this week’s Fiesta Friday party. Thank you for sharing.
Uhuh Jhuls, my sister and I call it picky food, because you can pick it up and eat it in one go!
I love blueberries and these little tarts look so delicious. I don’t know if I could stop myself eating the whole lot!
That is a challenge Cat, I won’t lie!!
These little blueberry tarts sound fantastic and so so tasty! I love Bakewell tart and this is such a good way to adapt it a little. Thanks for sharing with #CookOnceEatTwice!
Thank you Corina, they’re delicious and certainly fill the void in my life that is Bakewell tart (being egg and dairy free)
Oh, those blueberry tarts look so scrumptious! #BlogCrush
Aww thank you Carmela, they certainly go down well with our family x
These Blueberry Beauties look fantastic! How very clever and delicious. I love the idea of the blueberry flavour instead of the traditional jam. They look very chic! Thank you so much for sharing with us at #BakingCrumbs
Thank you Jenny, they are a bit posh aren’t they :-)
They look amazing!! So so good, I LOVE blueberry in anything and no egg I can eat them too! Whoop!! Thanks for sharing hun #CookBlogShare
I know right! I love it when I actually find a recipe I can eat too and not just Bethany!!
They look delicious Rebecca! Little pastry parcels of deliciousness. That filling… I love frangipane and I think that pairing it with blueberries is a super tasty idea! Thank you for sharing your tarts with #BakingCrumbs :) x
Thank you Jo, they really are scrummy and thank you for hosting #BakingCrumbs x