Gluten-Free Blackberry Frangipane Tart
Ingredients
Crust
- 1 1/4 cups gluten-free flour 150g (I used @earthnutri )
- 1/3 cup almond flour 35g
- 2 tbsp tapioca starch 15g
- 1/2 cup powdered sugar 50g
- 1/4 tsp salt
- 110g dairy free butter
- 2 tbsp cold milk of choice
Frangipane
- 1 1/4 cups almond meal 150g
- 1/3 cup gluten-free flour 35g
- 3 tbsp cornstarch 24g
- 60g maple syrup
- 1 tsp baking powder
- 1/3 cup coconut oil
- 1/3 cup almond milk
- 1 tsp almond essence
- 1/4 tsp sea salt
Toppings
- 1/2 cups fresh blackberries
- Sliced almonds
Preparation
Preheat oven to 180 Celsius. Grease 6 small tart tin. Set aside.
In a food processor, add crust ingredients, pulse until combined and dough ball forms.
Firmly press mixture into the tart pan with your hands, press into bottom and up the sides of tart pan. Place tart pans in the fridge until needed.
In a mixing bowl, combine almond meal, flour, cornstarch, salt and baking powder. Add maple syrup, milk, oil, almond essence and mix until well combined.
Dollop mixture over the chilled crust, carefully spread it out. Smooth out the surface and top with some blackberries and sliced almonds.
Bake at 180 Celsius for 18-20 minutes, until golden and an inserted toothpick comes out clean. Remove from the oven and allow to cool down before removing from pan.
