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.
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Treat
Cuisine: Vegan
Keyword: Blueberry, Dairy Free, Egg Free, Gluten Free, Vegan
Servings: 12 small tarts
Calories: 220kcal
Author: Glutarama
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!
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!
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.
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