Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Cherry Frangipane Tarts.
I have such a sweet tooth and these little cherry frangipane tarts were a lovely little treat during a rainy weekend a couple of weeks ago. The pastry I’ve used for this recipe is more like a very light shortcake biscuit – crumbly and ‘buttery’. If you have leftover pastry dough after you have lined your individual tart cases you can either freeze it or cut out little cookie shapes and bake them in the oven for 15 minutes. If you don’t have (or like cherries) this recipe works well with any kind of berries.
I’m trying to do a bit more baking this year, a good mixture of cakes, biscuits and desserts. I baked some spiced orange cupcakes with vanilla frosting last weekend so they will be appearing on the website next week.
Other Baking Ideas
If you like this recipe for Gluten and Dairy Free Cherry Frangipane Tarts then you might like to try one of my other baking recipes:
- Treat yourself with my Tiramisu (Gluten & Dairy Free)
- Go traditional with my Lemon Drizzle Cake (Gluten & Dairy Free)
- Make a some biscuits with my Shortbread Cookie Bars (Gluten & Dairy Free)
- Bake loaf cake with my recipe for Apple and Courgette Loaf (Gluten & Dairy Free)
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
Handpicked Recipes
Cherry Frangipane Tarts (Gluten & Dairy Free)
Ingredients
For the pastry:
For the filling:
Instructions
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Make the pie crust by beating together the dairy free spread and icing sugar
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Beat in the eggs and flour
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Wrap the dough in cling film and chill in the fridge for an hour
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Preheat the oven to 180 oC and grease 6 individual tart cases
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Dust the work surface with icing sugar and roll out the dough until it is 5mm thick
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Line each flan tin with the dough
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Bake in the oven for 15 minutes
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Remove from the oven and set aside while you make the filling
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Beat together the dairy free spread and sugar until light and fluffy
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Beat in the eggs, ground almonds and almond essence
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Spoon the jam into the base of each tart
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Divide the mixture between the tarts
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Top with the cherries and flaked flakes
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Return to the oven and bake for 20 minutes
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Remove from the flan tins and dust with icing sugar
