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Dairy free Greengage and Almond Tart

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

ingredients

serves 10
115 g (4 oz) 1/2 cup of Dairy free margarine
55 g (2 oz) 1/4 cup of caster (superfine) sugar
1 large free-range egg, beaten
70 g (2 1/2 oz) 1/2 cup of rice flour
70 g (2 1/2 oz) 1/2 cup of maize flour
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground allspice
A pinch of salt
1 heaped tablespoon of millet flakes

for the almond cream

85 g (3 oz) 6 tablespoons of Dairy free margarine
85 g (3 oz) 6 tablespoons of caster (superfine) sugar
2 large free-range eggs
1 tablespoon of dark rum
85 g (3 oz) 1 cup of ground almonds
20 g (3/4 oz) 2 generous tablespoons of rice flour

for the fruit filling

680 g (1 1/2 lb) of fresh and very ripe greengages, stalks removed
4 tablespoons of apricot jam (jelly) warmed in a pan with 1 tablespoon of dark rum

method

32 cm (12 1/2 inch) loose-bottomed, fluted tart tin, greased and floured

Preheat the oven to 200°C (400°F) Gas mark 6

first make the pastry.

1. Beat the margarine and the sugar together in a food processor and add enough egg to make a wet paste.

2. Sift the flours, spices and salt into the dough, add the millet flakes and process briefly in order to blend together.

3. When the dough comes together into a ball, wrap it in clingfilm (plastic wrap) and chill for 30 minutes in the deep freeze.

4. Roll out the pastry on a floured board and carefully line the tin with it, pushing the pastry into shape with floured fingers.

5. Trim the edges with a knife and discard the remnants.

6. Beat the margarine and sugar until pale and fluffy, then mix in the eggs and rum.

7. Fold in the almonds, sieve in the flour and mix gently.

8. Cover the base of the tart with the mixture.

9. Halve the greengages, stone (pit) them and arrange them close together over the almond cream.

10. Bake the tart for 45 minutes, or until the fruit is puffy and golden.

11. The fruit should be just soft but not bursting.

12. Remove the tart from the oven and leave it in the tin to cool.

13. Dissolve the jam and rum together in a bowl in the microwave and spread it over the fruit tart.

14. Leave the tart to cool before removing it from the tin onto a plate.

15. Serve the tart just warm. You can reheat the tart if you are making it tn advance, but it should be served fresh and warm.

What did you think?

3 people have helped to review this recipe. Thankyou!

Dairy free Greengage and Almond Tart
posted by Madeleine Ehm @ 07:17AM, 9/10/07
The result was pretty delicious but the amounts given for the rice and maize flour did not work at all! I had to use nearly double the amount (i.e. full cups instead half cups) for the pastry to work.
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