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Gluten-Free Apricot Almond Frangipane Tart - this elegant dessert is easy to make and delicious. Frangipane is an almond filling. Peach jam is used to glaze the apricots on top for a special touch

Apricot Almond Frangipane Tart Recipe

Servings 8
Author Jeanette


Almond Frangipane

  • 2/3 cup sliced or slivered almonds lightly toasted
  • 1/3 cup organic sugar
  • 6 tablespoons organic unsalted butter cut into pieces
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 1/2 tablespoon gluten-free flour mix

Apricot Tart

  • 10 ounces Gluten-Free Puff Pastry Sheets the pack I used came with 2 sheets
  • 10 small apricots halved, pit removed
  • 1/3 cup peach jam melted
  • organic confectioner's sugar


Almond Frangipane

  1. Place toasted almonds and sugar in a food processor; process until fine. Add butter and process until blended; add egg, vanilla, almond extract and gluten-free flour mix; process until blended well.

Apricot Tart

  1. Place puff pastry sheets on Silplat lined baking sheet and use rolling pin to roll a little thinner, about 1/4" inch. Divide Almond Frangipane between two sheets of puff pastry and spread evenly, leaving a small border (~ 1/2") around all edges. Mixture will spread out during baking.
  2. Press apricot halves into Almond Frangipane.
  3. Bake for 30 minutes, or until golden brown and puffy. Cut off any ragged edges.
  4. Brush apricots with melted peach jam; sift confectioner's sugar on top.

Recipe Notes

Adapted from Gale Gand