This Gluten-Free Easy Almond Tart is filled with almond frangipane filling and topped with sliced almonds.
This post may contain affiliate links. Please see my Disclosure Policy.
At the start of the year I surveyed my Instagram followers about what they wanted to see more of. A few folks expressed interest in more gluten-free desserts. With my sister trying to cut out gluten, it was a great time to explore more gluten-free options. Therefore, I hunted around for inspiration and found it at Coeliac By Design.
I love almond-centric sweets. My ideal almond dessert is my Dutch Butter Cake, but this tart is now a close second. Another great way to use almond flour are macarons. Macarons are completely gluten-free and only use a few simple ingredients. I recommend starting with a French macaron, like my Banana Macarons.
Jump to:
Ingredients
Almonds are the star of this dessert. They appear in three forms: flour, extract and whole.
- gluten-free flour
- kosher salt
- unsalted butter
- large egg
- unsalted butter
- granulated sugar
- almond flour
- almond extract
- vanilla extract
- sliced almonds
See recipe card for quantities.
Instructions
Here’s how to assemble the almond tart:
Beat together the butter and sugar. Add the eggs and extracts and beat to combine.
Add the almond flour and beat to combine.
Add the frangipane to the crust. Spread flat with an offset spatula.
Gently press the sliced almonds into the top. Bake. Garnish with powdered sugar.
Good to know: Feel free to use a glass or metal pie pan if you do not have a tart pan.
Substitutions and variations
Here’s how to customize this tart to your liking:
- No dairy — use dairy-free butter
- No sliced almonds — use whole, slivered or roughly chopped
- Sugar swap — use brown sugar or raw sugar in place of white granulated
- Add jam — add raspberry or another fruit jam to the bottom of the tart crust before adding the frangipane
Do you have any other variation suggestions? Let me know in the comments!
Equipment
The only “specialty” equipment is a fluted round tart pan. But, you could also just make this tart in a traditional pie pan.
I made the crust in the food processor to save time, but you could also do it by hand.A small offset spatula helps with spreading the frangipane in the tart crust.
Storage
Store at room temperature for 3-4 days in an airtight container.
Top tip
Do not skip chilling the tart dough in the tart pan before baking. Freeze it solid to reduce the risk of it slumping in the pan.
Lastly, if you make this Gluten-Free Easy Almond Tart be sure to leave a comment or give this recipe a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Gluten-Free Easy Almond Tart
Ingredients
Gluten-free tart dough
- 1 ½ cups gluten-free flour (200g)
- ½ teaspoon kosher salt
- ½ cup unsalted butter chilled and cut in ¼-inch cubes (113g)
- 1 large egg beaten
- 2 tablespoon cold water
Almond frangipane filling
- ½ cup unsalted butter room temperature (113g)
- ½ cup granulated sugar (100g)
- 1 cup almond flour (110g)
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ¼-½ cup sliced almonds for garnish
Instructions
Do ahead
- The tart dough can be made days ahead of time, but it is not necessary.
Make the tart dough
- In a food processor, combine gluten-free flour, salt and chilled butter. Pulse for about 10 seconds or until the mixture resembles fine crumbs. If you do not have a food processor, you can also do this by hand with a pastry blender or two butter knives.
- Add the beaten egg and cold water. Run the processor until the mixture clumps mostly into a ball. If the mixture still looks very dry, add more water one teaspoon at a time.
- Dump the mixture onto a sheet of plastic or parchment paper. (I like to cut up and wash plastic from things like thin plastic packaging to create reusable plastic sheets for rolling out dough.) Alternatively, you can roll out on a counter lightly sprinkled with gluten-free flour.
- Gently knead the dough with your hands or through the plastic just until smooth, about 5 or 6 times, forming a flat disk.
- Place another sheet of plastic or parchment over the disk. Roll out with a rolling pin until ¼-inch thick. Remove the top sheet of plastic or parchment. Transfer to a 9-inch tart or pie pan, peeling away the other layer of plastic after pushing the dough into the bottom and the sides of the pan.
- Chill in the freezer for at least 30 minutes.
- Preheat the oven to 350°F.
Blind bake
- Prick the tart base with a fork. Place a circle of parchment larger than the pan on top of the tart and fill with pie weights or dried beans or rice.
- Bake for 15 minutes. Remove the weights and parchment and return to the oven for another 5 minutes. Remove the tart shell from the oven and let cool.
Make the frangipane
- Beat the room temperature butter and sugar together for 3 minutes, scraping down the bowl halfway through.
- Add the eggs and extracts. Beat until smooth. Add the almond flour. Beat until smooth.
Assemble
- Spoon the filling into the tart shell. Smooth the top with an offset spatula.
- Sprinkle the sliced almonds over the entire top.
- Bake for 25-30 minutes or until the center only slightly wobbles when jiggled and the almonds are browned to your liking.
- Cool completely before slicing.
Comments
No Comments