Raspberry & Pistachio-Almond Frangipane Gluten Free Tart
This gluten free tart recipe blends the nutty flavor of pistachio and almond frangipane with the tart sweetness of fresh raspberries.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
- Hand mixer
Ingredients
Pistachio-Almond Frangipane
- 100 g softened vegan butter
- 100 g sugar
- 100 g of almond flour
- 20 g gluten free flour
- 20 g oat milk room temp
- 2 eggs room temp
- 100 g pistachio paste or 100% pistachio butter
Gluten Free Tart Crust & Toppings
- 300 g Schar Bread Mix flour or Caputo GF Flour
- 100 g salted vegan butter – cold and cut into cubes
- 100 g sugar
- 1 pinch salt
- 120 g egg 2 large eggs
- 100 g raspberry jam
- 400 g fresh raspberries
- 50 g roasted pistachio nuts crushed
Instructions
Pistachio-Almond Frangipane
- Put the sugar and softened butter into the mixing bowl. Whip using a hand mixer for two to three minutes until smooth.
- Add the almond powder and then the eggs one at a time. Whip until the eggs are fully incorporated.
- Add the oat milk and gluten free flour, then whip until well mixed.
- Finally, add the pistachio paste and mix until well combined.
Gluten Free Tart Crust
- Mix other dry ingredients with the flour on a work surface or silicone pastry mat, then make a well in the center.
- Add the vegan butter and eggs, then mix with your fingers or a pastry scraper until the dough becomes coarse crumbs.
- Quickly knead the dough until it holds together. Shape it into a ball, then wrap with cling film, and chill for an hour.
- Roll the chilled crust dough between two sheets of parchment paper.; aim for a thickness of 3-4 mm (1/4 inch) using dough measuring strips for equal thickness.
- Prepare a 20 cm x 4 cm deep (8 in x 1.6 in) cake ring or springform cake pan. Carefully lift the dough to a tart ring or cake pan. Press the corners and edges. Check the bottom for any holes, then trim the edges. Chill for 10 minutes to rest the dough.
- Fill the chilled shortcrust dough with pistachio-almond frangipane. Use a spoon or offset spatula to level the top.
- Bake for 18 to 20 minutes in a preheated 185°C (365°F) oven. Place baked tart on a wire rack and cool at room temperature.
Assembling The Tart
- Remove the cake ring and move the tart to a cake board or a plate. Spread the raspberry jam on top of the cooled baked tart.
- Arrange the raspberries (up-side-down) on top to fill and cover the tart, then sprinkle the crushed pistachio nuts.
- Chill the fridge for 30 minutes before cutting and serving.
Notes
- Keep all ingredients as cold as possible when making the dough for a flakier crust and easy handling.
Tried this recipe?Let us know how it was!