Gluten Free Fig Frangipane Tart
A German inspired Frangipane tart with a sweet shortbread crust and delicious figs.
Servings: 8
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.
Notes
Pro Tip 🧡 If you're feeling extra fancy, once your tart has cooled and you're ready to serve it, dust the top with powdered sugar and drizzle it with some honey.
Although this tart can be enjoyed at room temperature, it's even better if chilled in the fridge for at least 4 hours, or even overnight.