A “Gluten Free” Fig and Frangipane Tart
with a Peach Amaretto Glaze on an
Almond Shortbread Crust

A “Gluten Free” Fig and Frangipane Tart with a Peach Amaretto Glaze on an Almond Shortbread Crust

Does anyone else long for the time of year that figs are in season? I adore this fruit! I have a special affinity with figs.. growing up we had plenty of them, a fig tree right outside my bedroom window in our backyard. When ripe, this fruit would produce the most plump, gorgeous, raspberry colored, juicy fruit EVER!!!!

Unfortunately, I haven't had as much luck with fruit trees as my parents did.. 'I'm still waiting for my apple tree, after having it now for three years, to bear fruit'. So when at the market recently eyeing these luscious gems I quickly snapped up a dozen.. only to be disappointed with the lack of flavor and sweetness. I needed some idea to make this tart more fragrant so that's when I decided to glaze the fruits with the peach amaretto jelly. It was a beautiful save!

I also have been using an almond shortbread crust for tarts, pecan pies and cheesecakes now for quite a few years. Adapting this recipe to Gluten Free didn't change the taste or texture one bit. The almond shortbread crust is actually a cookie.. but one time I had a pecan torte with a regular shortbread cookie crust and have been hooked on "shortbread" as pie bases ever since.

What You’ll Need..
6-9 Figs cleaned, tips removed and sliced four ways lengthwise
Gluten Free Almond Shortbread Crust
Gluten Free Frangipane
Peach Amaretto Jelly
Recipes Follow;

Almond Shortbread Crust
1/2 cup unsalted butter, room temperature
1/4 cup granulated white sugar
1/2 tsp. bourbon vanilla extract
2/3 cup “gluten free” *all purpose flour
1/3 cup blanched almonds or almond flour (meal)
2 tablespoons brown rice flour or cornstarch
1/8 teaspoon salt

Pre-Heat the oven to 300 degrees. Pulse almonds with sugar in a food processor till finely ground, add rice flour, gluten free flour and salt. Pulse till well combined. Add butter and vanilla, mix just enough for the dough to start gathering together. Lightly butter the bottom of a tart pan or a cheesecake pan and up the sides a quarter of an inch. Press the shortbread mixture on the bottom. Pierce with a fork. Bake the crust in the pre-heated oven for 20 minutes. (It will cook again once the frangipane and figs are on top)

Adapted from the Foodie Handbook by Pim Techamuanvivit
½ cup blanched almonds
1/8 cup granulated sugar
¼ cup confectioner’s
7 tbsp. butter at room temperature
1 large egg
1 tsp. Amaretto

Preheat the oven to 350°. Spread the almonds evenly on a baking sheet and place them in the oven. Roast them for about 7-10 minutes,(kepp an eye on them) or until slightly toasted and fragrant. Transfer to a plate and let cool to room temperature.

Put the cooled almonds and the sugar’s into a food processor and process until fine. Add the butter, egg and amaretto, pulse until well combined. Leftovers can be wrapped with plastic and left in the refrigerator for a few days and in the freezer for up to one month.

Peach Amaretto Jelly
½ cup peach jam or homemade peach preserves
2-3 Tbsp. Amaretto
1 rounded tsp. honey

Mix the honey and amaretto in a small bowl, add the peach preserves and blend well. The mixture should be thin enough to brush on the figs, if it is still to thick, add a bit of water till the consistency is just right.

Putting It All Together

Pre-heat oven to 350°
Lay the fig slices on a tray. Lightly glaze the figs with the peach amaretto jelly.
Spread the frangipane over the top of the prepared par-baked Almond Shortbread Crust.
Layer the figs on top of each other starting on the outside going in so that the last figs will sit higher and create a flower type look. Drizzle the top lightly with more of the peach amaretto jelly so the crust and the frangipane have some of it as well.
Bake the tart in the pre-heated oven for 30-40 minutes.

*The recipe below is a blend to make your own gluten free all-purpose flour at home.

I buy mine pre packaged by Bob’s Red Mill.. only because it’s convenient at my local grocers.. but check out the link I provided for you below.. Living Without Magazine has a variety of flour blend recipes you can make at home.. Including a Gluten Free Pastry Flour blend!

Gluten Free All Purpose Flour
source Living Without Magazine

1/2 cup rice flour
1/4 cup tapioca starch/flour
1/4 cup cornstarch or potato starch


Lynn Richards said...

Oh, Laurie- these photos are spectacular!!! Do you remember sharing figs from your tree in the back yard???!
Can you use the all-purpose flour recipe for regular bread?
Have you found a good gluten-free recipe for french bread?

Claudia said...

Wow - this is gorgeous. So many autumn flavors - so little time. And gluten-free! (I need more gluten-free recipes for friends). I asked for a fig tree for Mother's Day. They thought I was kidding!

Angie's Recipes said...

A perfect autumn treat. The cake looks really tempting with nutty short crust and figs topping.

Melanie Heavenly said...

First of all - what a wonderful blog - so, so pleased to see your GF take on Frangipane Tart - it looks easy enough for me to attempt. I'm adding you to my bloglist right away. Ciao!

Doug Barnard said...

Looks delicious! What a great taste mouthfeel this must have, thanks!

Donna said...

Thanks for the recipe!! I tried this for a tea party where one guest was gluten-free and another low dairy and everyone enjoyed it. I used forelle pears as we don't have figs in season right now and I think I overbaked it a bit but it was still very good! Looking forward to reading more.

Kevin Holden said...

Thanks for sharing. This would be the perfect idea for my son's school fair this coming Friday. He told me that they need to bring gluten free desserts so for sure I'll be baking Frangipane Tart for him.

tifany underson said...

You made your dessert exciting. I appreciate you made it gluten free, good decision.

gluten free desserts

Angeline said...

That dessert looks delicious indeed. What I like about this dessert is that, it's gluten free. It reminds me of the cupcakes I bought from wholesale desserts store in New York. I'd love to buy them again.