As juicy as it is smooth, this gluten free cherry packed almond pastry is the perfect accompaniment to any dinner party.
Love Bakewell tarts and want to take your relationship to the next level? I have the perfect match for you. My love affair with frangipane has really peaked with this tart, and better yet, it couldn’t be simpler to make.
Versatile in nature, this cherry frangipane tart can be accompanied with ice-cream on a summers day or drowned in hot custard when autumn hits.
This recipe is naturally gluten, oat and booze free. It can be easily made dairy free with a few simple ingredient swaps.
1. Follow my Lulu’s Free From Pâte Sucrée Pastry recipe to prepare a tart case.
2. Cream the sugar with softened butter. Add the eggs, one at a time followed by the vanilla and almond extract, while continuously whisking until smooth.
3. Fold in the dry ingredients until all flours are incorporated.
4. Place the frangipane batter into a piping bag, and pipe in the Pâte Sucrée case.
5. Place sliced cherries on the frangipane.
6. Place in the oven for 1 hour at 180c fan/gas mark 3.
This tart will need to be eaten within two-three days. Something I have never found to be a problem. To avoid your tart from drying out, keep it under a cake cloche or large airtight container.
Did you try this recipe? Don’t forget to rate the recipe and leave a comment below. Want more free from bakes? Join me on Instagram for more free from recipe ideas.
Gluten Free Pâte Sucrée Pastry
Frangipane Filling
Follow my Lulu’s Free From Pâte Sucrée Pastry recipe to prepare a tart case.
Cream the sugar with softened butter. Add the eggs, one at a time followed by the vanilla and almond extract, while continuously whisking until smooth.
Fold in the dry ingredients until all flours are incorporated.
Place the frangipane batter into a piping bag, and pipe in the Pâte Sucrée case. A 5cm gap should be left between the top of the frangipane batter and pastry case.
Decorate the tart by placing sliced peaches on the frangipane in a fanned pattern.
Place in the oven for 1 hour at 180c fan/gas mark 3.
In 2017 I joined the coeliac club and I knew that if I wanted to enjoy all the carby goodness I had been indulging in for 21 years, I needed to up my culinary game.
I created Lulu’s Free From to share recipes so, you too, can eat delicious food that doesn’t compromise on taste or texture and delivers on your dietary needs.