Blog Posts

Cherry Frangipane Tarts

Gluten and Dairy Free Cherry Frangipane Tarts

5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: British
Keyword: cherry
Servings: 6 People


For the pastry:

  • 225 g dairy free spread
  • 150 g icing sugar
  • 1 egg
  • 350 g gluten free plain flour

For the filling:

  • 2 tablespoons raspberry jam
  • 100 g dairy free spread
  • 100 g caster sugar
  • 2 eggs
  • 100 g ground almonds
  • Few drops of almond essence
  • 125 g cherries
  • 2 tbsps flaked almonds
  • Icing sugar for dusting


  • Make the pie crust by beating together the dairy free spread and icing sugar
  • Beat in the eggs and flour
  • Wrap the dough in cling film and chill in the fridge for an hour
  • Preheat the oven to 180 oC and grease 6 individual tart cases
  • Dust the work surface with icing sugar and roll out the dough until it is 5mm thick
  • Line each flan tin with the dough
  • Bake in the oven for 15 minutes
  • Remove from the oven and set aside while you make the filling
  • Beat together the dairy free spread and sugar until light and fluffy
  • Beat in the eggs, ground almonds and almond essence
  • Spoon the jam into the base of each tart
  • Divide the mixture between the tarts
  • Top with the cherries and flaked flakes
  • Return to the oven and bake for 20 minutes
  • Remove from the flan tins and dust with icing sugar

AboutFiona Kennedy

Hello and welcome to FreeFromFavourites, my name is Fiona Kennedy and this is my website to help you cope with living on a dairy and gluten free diet.

1 Comment

Leave a Reply

Your email address will not be published.

Recipe Rating

Follow Me!