Plum Frangipani Tart (Gluten free)

Plum Frangipani Tart (Gluten free)

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This recipe is Gluten free, Wheat free and Dairy free.
Servings: 6
Calories: 656

Ingredients
 

  • 1 heaped tablespoon of icing confectioners' sugar
  • Pinch of salt
  • 2 1/2 oz rice flour
  • 2 1/2 oz millet flour
  • 2 1/2 oz maize flour
  • 5 oz Dairy free margarine
  • 1 large free-range egg yolk

frangipane cream

  • 1/2 oz caster superfine sugar
  • 2 1/2 oz Dairy free margarine
  • 2 oz rice flour
  • 2 large free-range eggs
  • 5 oz ground almonds
  • 1 tablespoon of orange flower water
  • 1/2 teaspoon of almond essence

for the topping

  • 32 oz of fresh ripe plums halved and stones (pits) removed

for the glaze

  • 3 tablespoons of runny plum or apricot jam jelly
  • 2 tablespoons of Amaretto di Saronno liqueur
  • 25 cm 10 inch loose-bottomed,fluted flan tin, greased and floured Baking parchment (wax paper)
  • Ceramic baking beans

Instructions

  • Preheat the oven to 190°C (375°F) Gas mark 5
  • first make the pastry. mix all the ingredients briefly in a food processor until it comes together into a ball.
  • Scrape out. Wrap in clingfilm (plastic wrap) and chill for 30 minutes.
  • Then roll out the pastry to fit the flan tin. Cover with baking parchment (wax paper) and ceramic beans and bake blind for 20 minutes. Remove the beans and paper.
  • For the frangipane cream, mix all the ingredients briefly in a food processor until they are thick but not stiff.
  • Add more orange water if necessary.
  • Cook the plums with a little water in a covered pan over a medium heat until a little softer and carefully drain off the juices.
  • Fill the cooked pastry shell with the frangipane cream and smooth over the top.
  • Lay the plums, cut side down over the cream, starting around the edge and working into the middle.
  • Bake for 40 minutes or until golden.
  • Warm the jam (jelly) and Amaretto together and brush all over the tart.
  • Serve warm.
Calories: 656 kcal
Carbohydrates: 68 g
Protein: 12 g
Fat: 39g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 87 mg
Sodium: 257 mg
Potassium: 354 mg
Fiber: 6 g
Sugar: 25 g
Vitamin A: 2019 IU
Vitamin C: 15 mg
Calcium: 93 mg
Iron: 2 mg
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