Gluten Free Fig Frangipane Tart
This tart takes me back to our holidays in Germany. What I love about this tart is that it’s not too sweet, and it has a delicious, creamy frangipane filling that is completely irresistible!
I am a sucker for Marzipan, and I loved taking day trips from Hamburg (my favorite city in the world) to the charming little town of Timmendorfer Strand, just north of Lübeck, in Northern Germany, where Marzipan was born.
This little sea-side town called Timmendorfer Strand, right off the Baltic Sea, is where you will find one of the many Niederegger shops which has every kind of marzipan treat you can imagine!
Originally, in the Medieval times, when Marzipan was invented by German pastry chef Johann Georg Niederegger, it was made with crushed almonds and pig’s fat….ew!
I am so glad they finally came to their senses and changed the recipe to the deliciousness it is today, swapping out the pig’s fat for sugar and rose water. I am happy to report that today, no cute little piggies are harmed in the process 😉.
Frangipane has a very similar taste to Marzipan, and it’s creamy consistency works beautifully in tarts and other sweet pastries. It’s so easy to make, yet the flavor is so complex and hits so many notes, you will be thinking of other ways to incorporate it in your baked goods!
I added Amaretto to the recipe; It’s a sweet almond liquor which will give it another dimension to that classic marzipan taste. Although the alcohol will cook off as it bakes, you can always omit if you are serving this to kiddos. It’s totally optional, however if you have some, I really recommend adding it!
Figs are easy to find right now as they are in season here in the Northern Hemisphere, and I for one will find any excuse to grab a huge box of them when I spot them in the stores.
If you knew how hard it was for me to not eat them all, and save some for this recipe, you would be so proud of me! They are one of my all time favorite fruit!
The beauty of this tart, however, is that you can use whatever is in season! Plums, peaches, berries, apples, pears…
Traditionally in Germany, it’s common to use Mirabelle Plums this time of year. All I have to say, is that if you are in Europe and you can get your hands on them, I really envy you!
This tart can be enjoyed at room temperature, but in my humble opinion, it tastes ten times better cold!
Also, can we take a moment to admire this GORGEOUS serving tray my very talented hubby made me? I am so lucky! 💕
Gluten Free Fig Frangipane Tart
Ingredients
For the Shortbread Crust
- 1 1/2 cups gluten free flour I used Bob's Red Mill GF 1 to 1
- 1/3 cup sugar
- pinch of salt
- 1 large egg
- 1/2 cup cold butter, cubed 1 Stick
For the Filling
- 6-8 figs, cut in half or quartered depending on their size, I used 7
- 1/4 cup melted butter half a stick
- 1/2 cup sugar
- pinch of salt
- 1/2 almond flour, blanched
- 2 large eggs
- 1 tsp almond emulsion or GF almond extract
- 2 tbsp Amaretto
- 1/3 cup heavy cream
- 1/4 cup sliced almonds plus extra for topping
Instructions
For the Shortbread Crust
- In the bowl of your food processor, add in GF flour, sugar and salt and pulse a few times to combine.
- Add in the egg and cold cubed butter and process until the dough comes together in a ball. (Be patient before you add any liquid as it takes a minute or two to come together. If you find your dough is dry and crumbly, add in 1/2 tsp of ice water at a time until it forms a ball.)
- Remove the dough from the bowl of the food processor and work it with your hands, just a little bit, to shape it into a round disk.
- Wrap the dough in parchment paper or cling wrap and let it rest for at least 30 minutes in the fridge.
- After 30 minutes, preheat oven to 350° F / Grease and flour a 10 inch tart pan, preferably with a removable bottom.
- Transfer the dough onto a floured surface and roll it out into a circle big enough for your tart pan, sprinkling additional flour as needed, and turning the dough, to prevent it from sticking to the rolling pin and surface.
- Transfer the rolled out crust to the tart pan; don't worry if some of it breaks as you're transferring it, as it is easy to push back together with your fingers and fill in any broken bits. Set aside.
To make the Filling
- In the bowl of your stand mixer, or a large bowl if using a hand-held mixer, add in melted butter, sugar and salt and mix on medium speed for 2-3 minutes to incorporate.
- Add the almond flour, eggs, amaretto, almond emulsion and heavy cream and mix until combined. Fold in the sliced almonds.
- Transfer mixture to the prepared crust and neatly arrange the slices of figs (or fruit of choice) on top of the filling. Sprinkle with additional sliced almonds.
- Bake for 40-45 minutes, until the top is golden and the tart is completely set.
