Wheat-free Frangipane Tarts
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
6
- For the pastry
- ½ cup Rice flour
- ½ cup fine Cornmeal
- ½ cup Potato starch
- 1 xanthan gum
- 1 pinch salt
- ⅔ cup butter
- ¼ cup caster sugar
- 1 egg (beaten)
- 2 Tbsps water
- For the filling
- 3 Tbsps gluten-free plum Jam
- ½ cup unsalted butter
- ½ cup caster sugar
- 1 egg (beaten)
- ½ tsp Almond extract
- 1 cup Almond flour
- 1 Tbsp Gluten-free flour
- For the topping
- 4 red Plum (pitted and sliced)
Preparation steps
1.
For the pastry: put the dry ingredients into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Add the egg and just enough cold water until the dough comes together. Form into a ball, wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Lightly grease 4-6 individual tart tins.
3.
Roll out the pastry between 2 sheets of non-stick baking paper and cut out rounds to line the tins.
4.
For the filling: put 2-3 teaspoons jam in each pastry case.
5.
Beat the butter and sugar until light and fluffy. Beat in the eggs and almond extract until blended, then stir in the almonds and flour.
6.
Spoon the filling on top of the jam. Arrange the plum slices on top. Bake for 25-30 minutes until golden. Leave to cool in the tins.
