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Home » Recipes » Tarts

Gluten-Free Easy Almond Tart

Dec 31, 2024 by Heather Janak · This post may contain affiliate links ·

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This Gluten-Free Easy Almond Tart is filled with almond frangipane filling and topped with sliced almonds.

side view of gluten free easy almond tart on round wire rack, cup of almond flour and sliced almonds behind

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
  • Instructions
  • Substitutions and variations
  • Equipment
  • Storage
  • Top tip
  • 📖 Recipe
  • 💬 Comments

Ingredients

Almonds are the star of this dessert. They appear in three forms: flour, extract and whole.

overhead view of ingredients, clockwise: unsalted butter, egg, gluten-free flour, almond and vanilla extracts, salt, sliced almonds, granulated sugar, almond flour
  • 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:

beating butter, sugar, eggs and extracts

Beat together the butter and sugar. Add the eggs and extracts and beat to combine.

beating almond flour into the mixture

Add the almond flour and beat to combine.

batter dumped into crust

Add the frangipane to the crust. Spread flat with an offset spatula.

sprinkling sliced almonds on top of round tart

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.

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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

side view of gluten free easy almond tart on round wire rack, cup of almond flour and sliced almonds behind

Gluten-Free Easy Almond Tart

Heather Janak
Gluten-free tart crust filled with almond frangipane filling and topped with sliced almonds.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Resting Time 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Dessert, Snack
Cuisine French
Servings 10 slices
Calories 385 kcal

Equipment

  • Offset Spatula
  • 9-inch tart pan
  • Food Processor
  • Rolling Pin

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
Shop Ingredients on Jupiter

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.

Notes

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.
Gently press the almonds into the top of the tart before baking to ensure they stick well.
Feel free to use a pie pan if you do not have a tart pan.

Nutrition

Serving: 1sliceCalories: 385kcal
Keyword almond, almond flour, easy tart, gluten free, gluten free almond tart, tart
Tried this recipe?Let me know how it was!

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2 Comments
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Rebecca
3 months ago

5 stars
This was so easy and so good! I also had multiple people express disbelief that it was gluten free. The crust was so tender. This recipe will be a repeat for sure.

0
HJ
Heather Janak
3 months ago
Reply to  Rebecca

Thank you so much for taking the time to leave a review, Rebecca!! I appreciate it so much. 🙂

0
portrait of heather janak in the kitchen

Hi, I'm Heather!

I am a baker with a passion for elevated desserts. I personally write, test and photograph every recipe you see here. Follow along as I develop easy and challenging recipes alike!

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