Gluten Free Raspberry Frangipane Tart

Gluten Free Frangipane Tartlets



Gluten Free Frangipane Tarts

Well it’s not that often I get to blog a recipe , but as I have been asked quite a few times for this recipe I decided to dig out and dust down the blog.

Frangipane tartlets are really good to demonstrate and have become a firm favourite of mine when I'm off up and down the country, demonstrating Gluten Free Cooking for Glutafin. Having worked so much with the prescription brand flours its given me such an insight as to how fats & liquids behave in gluten free cookery. My private gluten free work encompasses using different flours & starches to make breads & pastry, again one blend of flour will work so differently to another.

 So for ease I have used a flour mix readily available, my private courses will use my own blends of flours......But please feel free to use your own pastry recipe for this

 Gluten Free Frangipane Tartlets

Makes Approx.  2 Small 5” Tartlets or 1 18cm tart

 Ingredients

225g Gluten free plain flour ( I used Asda FF for this)

1 tsp. Xanthan Gum
55g Cold soft margarine
55g Trex
25g Caster sugar
1 egg (beaten)
½ tsp. Salt.
2 Tbsp. cold water (approximately)

Filling

90g Butter or DF Margarine
90g Caster Sugar
90g Ground Almonds
1 Egg
20g GF plain flour
Small Punnet of Fresh Raspberries
3 Tbsp. Good Quality Raspberry Jam

 Sieve and mix together the Xanthan Gum together with the flour. Add in half of the flour and all the remaining ingredients in a bowl and using a dough scraper combine to a smooth paste. Add the remaining flour and bring the mixture together using a dough scraper, then using your hand brings together into a ball.

Place on a work surface lightly dusted with flour and knead for 1 minute until completely smooth. Flatten and chill for 30 minutes.

Knead the pastry again then roll the pastry out in between 2 pieces of cling film, place the pastry into the tin and trim to a neat edge.

Mix the filling ingredients together, until smooth (except the Jam)

Place a layer of jam in each pastry tartlet, then neatly top with Frangipane, place the Fresh Raspberries into the frangipane

Bake in a preheated oven 190°C/fan 170°C/gas 5 oven for 30- 35minutes until golden. Leave to cool, store in an airtight tin.

Please enjoy!!
NB> you will have some pastry left over, simply freeze it. Defrost when needed, knead it well before rolling.