Plum Frangipani Tart (Gluten free)

This recipe is Gluten free, Wheat free and Dairy free.


serves 6
1 heaped tablespoon of icing (confectioners') sugar
Pinch of salt
70 g (2 1/2 oz) 1/2 cup of rice flour
70 g (2 1/2 oz) 1/2 cup of millet flour
70 g (2 1/2 oz) 1/2 cup of maize flour
140 g (5 oz) 2/3 cup of Dairy free margarine
1 large free-range egg yolk

frangipane cream

70 g (1/2 oz) 1/3 cup of caster (superfine) sugar
70 g (2 1/2 oz) 1/3 cup of Dairy free margarine
55 g (2 oz) scant 1/2 cup of rice flour
2 large free-range eggs
150 g (5 oz) 1 2/3 cups of ground almonds
1 tablespoon of orange flower water
1/2 teaspoon of almond essence

for the topping

900 g (32 oz) of fresh ripe plums, halved and stones (pits) removed

for the glaze

3 tablespoons of runny plum or apricot jam (jelly)
2 tablespoons of Amaretto di Saronno liqueur

25 cm (10 inch) loose-bottomed,fluted flan tin, greased and floured Baking parchment (wax paper)
Ceramic baking beans


1. Preheat the oven to 190°C (375°F) Gas mark 5

2. first make the pastry. mix all the ingredients briefly in a food processor until it comes together into a ball.

3. Scrape out. Wrap in clingfilm (plastic wrap) and chill for 30 minutes.

4. Then roll out the pastry to fit the flan tin. Cover with baking parchment (wax paper) and ceramic beans and bake blind for 20 minutes. Remove the beans and paper.

5. For the frangipane cream, mix all the ingredients briefly in a food processor until they are thick but not stiff.

6. Add more orange water if necessary.

7. Cook the plums with a little water in a covered pan over a medium heat until a little softer and carefully drain off the juices.

8. Fill the cooked pastry shell with the frangipane cream and smooth over the top.

9. Lay the plums, cut side down over the cream, starting around the edge and working into the middle.

10. Bake for 40 minutes or until golden.

11. Warm the jam (jelly) and Amaretto together and brush all over the tart.

12. Serve warm.

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