Gluten Free Blueberry Frangipane Tarts
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.
Servings: 12 small tarts
Calories: 220kcal
Equipment
Ingredients
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
Calories: 220kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 123mg | Potassium: 42mg | Sugar: 10g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg