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+ servings
5 from 9 votes
Blueberry Frangipane Tarts
Prep Time
20 mins
Total Time
30 mins
A light frangipane sponge revealing a fresh blueberry filling, these little tarts can be made to suit all allergies and intolerances; gluten, dairy, soya free and vegan too.
Course: Treat
Cuisine: Free From - gluten and vegan
Keyword: Blueberry, Dairy Free, Egg Free, Gluten Free, Vegan
Servings: 12 small tarts
Calories: 220 kcal
Author: Glutarama
Pastry ingredients
  • 200 g plain flour I use free from fairy flour
  • 50 g margarine
  • 50 g lard/trex
  • 50 g caster sugar
  • 1 egg flaxseed egg: 1tbsp flaxseed and 3tbsp water
Filling ingredients
  • 100 g blueberries
  • 60 g dairy free spread
  • 60 g caster sugar
  • 60 g self raising flour I use fairy flour
  • 1 egg as above for flaxseed version
  • 30 ml milk alternative I used almond milk
  • 1 tsp almond extract
To make the pastry
  1. 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.
  2. Stir in the sugar.
  3. Add your egg or flaxseed egg (1tbsp flaxseed with 100ml cold water)
  4. Begin to bring the pastry crumbs together with a wooden spoon and then tip onto a kitchen surface.
  5. 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.
  6. 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
  1. Make your flaxseed egg (if baking the egg free version) and set aside.
  2. Add the spread and sugar to a bowl and beat until light in colour.
  3. Add a spoon of the flour and combine then add the ‘egg’ once again beat well to combine.
  4. Add the rest of the flour and enough milk until you get a smooth dropping consistency.
  5. Finally add the almond extract
  6. To build the tarts simply roll the pastry (knead for a minute first to prevent cracks) cut 10cm circles and line your tart tin.
  7. Divide the blueberries between the 12 tarts
  8. Spoon your frangipane batter over each tart, don’t worry if you’ve not completely covered the blueberries.
  9. Pop into the oven on 200°C/180°C fan for 10-12 minutes.
  10. Once gently browned, and the sponge is springy to the touch, remove and cool.
  11. To finish dust lightly with icing sugar and enjoy!
Recipe Notes

As mentioned above I use Free From Fairy’s flour and recipe for pastry, again the link for that is here.

Nutrition Facts
Blueberry Frangipane Tarts
Amount Per Serving
Calories 220 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g10%
Cholesterol 27mg9%
Sodium 123mg5%
Potassium 42mg1%
Carbohydrates 26g9%
Sugar 10g11%
Protein 3g6%
Vitamin A 545IU11%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.