Gluten-free Orange and Pine Nut Frangipane Tart

By Victoria Glass •


A gluten-free pudding that tastes like a holiday!  Pine nuts give this fruit and frangipane tart a Mediterranean feel.


“This tastes like I’m on holiday in Italy,” said the boyfriend as he was tucking into his second slice. And there were plenty of nods of agreement from the rest of the table. Assuming that a pud that tastes like a holiday is a good thing (it is!), I would seriously recommend you giving this tart a try.
 
This is the perfect treat for gluten-dodgers and wheat eaters alike as the pastry is crisp but not dry and it’s easier than traditional shortcrust in that there’s no need to blind bake it first. In fact, gluten-free pastry should never be blind baked. It dries out and gets almost dusty, which you will then go on to inhale while you eat and end up suffering a horrible attack of the coughs. Nobody wants that at the dining table, so leave your baking beans in the cupboard for another time and another tart.
 

I love the fragrance of citrus in frangipane and, although the added juice makes the filling more runny than you would usually expect, it cooks to just the right level of yielding firmness. You can swap the oranges for lemons or limes if you feel like a change, or because you have the type of fruit bowl that lives in anticipation of its next G&T.
 
The pine nuts add an extra holiday aroma, and this tart goes to show that they are so much more versatile than just for making pesto or sprinkling over salads.  In fact, as I’ve got at least one extra packet rattling around in my kitchen cupboards, I might whisk up a torta della nonna next…


Gluten-free Orange and Pine Nut Frangipane Tart

 
Ingredients

For the sweet shortcrust
 
115g gluten free plain flour (or rice flour)
115g ground almonds
50g icing sugar
115g butter
pinch of salt
2 egg yolks
The scraped out seeds of 1 vanilla pod
 
For the filling
 
125g butter
125g caster sugar
1 vanilla pod, seeds scraped out
125g ground almonds
25g rice flour
A pinch of salt
1 tsp. baking powder
2 eggs, beaten
Finely grated zest of 2 oranges, plus the juice of 1
100g pine nuts, lightly toasted in a dry pan
 
A little icing sugar for dusting, optional
 
Method

Preheat the oven to 180°C (160°C Fan)/350°F/Gas Mark 4
 
Blitz the flour, almonds, sugar, baking powder, vanilla and salt together in a food processor until well combined (no need to sift anything). Add the butter and vanilla and blitz until the mixture resembles breadcrumbs. Add the egg yolks and blitz until a soft dough forms. Scrape it out into a sandwich bag or onto a piece of cling film and pop in the fridge for about 15-30 minutes before rolling it out and lining your tart tin. Prick the base with a fork and pop it in the freezer for 15 minutes. There is no need to blind bake the pastry case.
 
To make the filling, cream together the butter and sugar before mixing in the vanilla, ground almonds, rice flour and salt. Whisk in the eggs, orange zest and juice, before folding in two-thirds of the pine nuts. Scrape the filling into the tart tin and scatter over the remaining pine nuts. Bake for 25-35 minutes, or until the filling golden and firm to touch.  Leave to cool for 20 minutes, before serving warm with a dusting of icing sugar a spoonful of crème fraiche.


Cold leftovers make a delicious treat.

Visit posts on Great British Chefs blog ror more delicious gluten free recipes. 

Comments


Victoria Glass

Victoria is a London based food writer. She founded Victoria's Cake Boutique in 2008 & her first two books, Boutique Wedding Cakes and Deliciously Vintage are out now. Her celebrity clients include Miranda Hart, Dave Gorman and Zach Braff. She's cooked her way through the alphabet from artichokes to za'atar zebra on her blog, Alphabet Soup. She is currently writing her fourth book and her third is out in September. She has just been appointed the food writer in residence at The Roald Dahl Museum & Story Centre.

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