Wheat free Greengage and Almond Tart

Wheat free Greengage and Almond Tart

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This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
Servings: 10
Calories: 352


  • 4 oz Dairy free margarine
  • 2 oz caster superfine sugar
  • 1 large free-range egg beaten
  • 2 1/2 oz rice flour
  • 2 1/2 oz maize flour
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground allspice
  • A pinch of salt
  • 1 heaped tablespoon of millet flakes

for the almond cream

  • 3 oz Dairy free margarine
  • 3 oz caster superfine sugar
  • 2 large free-range eggs
  • 1 tablespoon of dark rum
  • 3 oz ground almonds
  • 3/4 oz rice flour

for the fruit filling

  • 1 1/2 lb fresh and very ripe greengages stalks removed
  • 4 tablespoons of apricot jam jelly warmed in a pan with 1 tablespoon of dark rum


  • 32 cm (12 1/2 inch) loose-bottomed, fluted tart tin, greased and floured
  • Preheat the oven to 200°C (400°F) Gas mark 6
  • first make the pastry.
  • Beat the margarine and the sugar together in a food processor and add enough egg to make a wet paste.
  • Sift the flours, spices and salt into the dough, add the millet flakes and process briefly in order to blend together.
  • When the dough comes together into a ball, wrap it in clingfilm (plastic wrap) and chill for 30 minutes in the deep freeze.
  • Roll out the pastry on a floured board and carefully line the tin with it, pushing the pastry into shape with floured fingers.
  • Trim the edges with a knife and discard the remnants.
  • Beat the margarine and sugar until pale and fluffy, then mix in the eggs and rum.
  • Fold in the almonds, sieve in the flour and mix gently.
  • Cover the base of the tart with the mixture.
  • Halve the greengages, stone (pit) them and arrange them close together over the almond cream.
  • Bake the tart for 45 minutes, or until the fruit is puffy and golden.
  • The fruit should be just soft but not bursting.
  • Remove the tart from the oven and leave it in the tin to cool.
  • Dissolve the jam and rum together in a bowl in the microwave and spread it over the fruit tart.
  • Leave the tart to cool before removing it from the tin onto a plate.
  • Serve the tart just warm. You can reheat the tart if you are making it tn advance, but it should be served fresh and warm.
Calories: 352 kcal
Carbohydrates: 42 g
Protein: 5 g
Fat: 19g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 49 mg
Sodium: 151 mg
Potassium: 164 mg
Fiber: 3 g
Sugar: 25 g
Vitamin A: 1081 IU
Vitamin C: 7 mg
Calcium: 43 mg
Iron: 1 mg
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