Gluten and Dairy Free Cherry Frangipane Tarts

5 from 1 vote
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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

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