Gluten Free Blueberry Frangipane Tarts

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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). But now I am pleased to present to you my gluten, dairy and egg free Blueberry Frangipane Tarts recipe. Egg and dairy free option too!

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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. I am not vegan myself, but many of the bakes on Glutarama are dairy and egg free as well as being gluten free so that I can eat them safety too.

How do you make a flaxseed egg?

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!

Edit for 2023: hold that thought, I’ve done it so check out my Gluten Free Blueberry Bakewell Tart here.

Can you use frozen or fresh blueberries for baking?

You’ll be pleased to know that you can use both fresh and frozen blueberries for baking. However, the type of bake you are making will depend on whether one works better than the other.

Fresh Blueberries

Fresh blueberries are not always in season or a decent quality or size (if bought overseas when out of season). However, for this recipe I tend to always use fresh. The don’t ‘bleed’ into the gluten free pastry cases and I find them to be a little less sweet making a lovely contrast to the sweet frangipane sponge topping.

No need to prepare fresh blueberries, simply pop them into each mini case, five to each tart is sufficient.

Frozen Blueberries

Home Frozen blueberries or shop bought blueberries are great quality all year round.

Note that shop bough may not have retained their shape and are likely to ‘bleed’ in bakes. They can also be a bit wetter in texture too so this may lead to a soggy bottom tart, nobody wants a soggy bottomed tart!

On this occasion I made these Blueberry Frangipane Tarts using home-frozen blueberries so I knew they had kept their shape and wouldn’t be broken or soggy.

Defrosted Blueberries

If you do have defrosted blueberries I’d be inclined to gently heat them in a non stick saucepan first, maybe until the excess liquid has evaporated. I’d also personally add half a teaspoon of arrowroot to help thicken the cooked blueberries so they are more like a jam.

Allow this to cool completely then add a dessert spoon to each mini tart before topping with the frangipane sponge.

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

Gluten Free Blueberry Crumble Muffins

So simple to make, these Blueberry Crumble Muffins have a quick and easy crumble made out of crushed biscuits. These can easily be made dairy free and guidance in the recipe post shows how they can be made egg free (vegan) too.

Check out this recipe

Gluten Free Apple and Blueberry Tray Bake

A simple and deliciously light Apple and Blueberry tray bake to make for afternoon tea, also a great way to use up apples that may be passing their best. This makes 8 bar size pieces or 9 squares and keeps well for up to three days.

Check out this recipe

Dairy Free Blueberry Bliss Balls

A quick and simple healthy snack, these blueberry bliss balls are the perfect energy pick-me-up as they are packed with nutrients and minerals.

Check out this recipe

Ingredients you will need

Pastry ingredients

• gluten free plain flour
• butter or butter alternative (I use Flora plant butter)
• lard/trex
• caster sugar
• 1 egg or flaxseed egg

Filling ingredients

• blueberries
• butter or butter alternative (I use Flora plant butter)
• caster sugar
• gluten free self raising flour
• 1 egg or flaxseed egg
• dairy free milk
• almond extract

Equipment you will need

• mixing bowl
• pastry blender
• deep cupcake tin
• rolling pin
• circle cutters
• cooling rack
• Kitchen Scales

Gluten Free Blueberry Frangipane Tarts Recipe

If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.

Gluten Free Blueberry Frangipane Tarts

Glutarama

Such a quick and easy recipe with a light frangipane sponge revealing a fresh blueberry filling. These little Blueberry Frangipane Tarts can be made to suit most allergies and intolerances; gluten, dairy, soya free and vegan too.

5 from 9 votes

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Cook ModePrevent your screen from going dark

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Treat

Cuisine Vegan

Servings 12 small tarts

Calories 220 kcal

Equipment

• mixing bowl
• pastry blender
• deep cupcake tin
• rolling pin
• circle cutters
• cooling rack
• Kitchen Scales

Ingredients

 

MetricUS Customary

 

0.5x1x2x3x

Pastry ingredients

• 200 g gluten free plain 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: see notes

Filling ingredients

• 100 g blueberries
• 80 g butter or butter alternative (I use Flora plant butter)
• 80 g caster sugar
• 80 g gluten free self raising flour
• 1 egg(s) as above for flaxseed version
• 50 ml dairy free milk I used almond milk
• 1 tsp almond extract or 2tsp if you love a punch of almond!

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 cover 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 'butter' 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

To make a flaxseed egg:

Simply mix 1 tablespoon of ground flaxseed with 3 tablespoons of cold water. Allow to sit and thicken for a few minutes before adding to your cake batter.

To add more stability in diary and egg free baking you can also add 1 teaspoon of psyllium husk powder, this will really thicken your flax-egg to a thick wallpaper paste consistency.

Nutrition

Nutrition Facts

Gluten Free Blueberry Frangipane Tarts

Amount per Serving

Calories

220

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

2

g

10

%

Cholesterol

 

27

mg

9

%

Sodium

 

123

mg

5

%

Potassium

 

42

mg

1

%

Carbohydrates

 

26

g

9

%

Sugar

 

10

g

11

%

Protein

 

3

g

6

%

Vitamin A

 

545

IU

11

%

Vitamin C

 

1

mg

1

%

Calcium

 

13

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Blueberry, Dairy Free, Egg Free, Gluten Free, Vegan

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