This a great recipe for using up the punnet of fruit you thought you would manage to eat and we tend to use this recipe when the cherry season kicks in and the gluts of fruit are cheap and in season.
You can buy gluten free flour more easily nowadays, we pop into Trinity wholefoods in the Trinity triangle and buy the plain flour mix which is also available in some supermarkets. You can also buy ready made gluten free pastry but I would recommend making it as its a lot cheaper and by far better.
Gluten free pastry is a little harder to use but I have found leaving it to rest for an hour or so helps. Don’t worry if it breaks when you put it in the case, a bit of pressing down to hold it together again makes for a rustic looking frangipane with a homemade feel.
For the pastry:
175g (6oz) plain gluten free flour, plus extra for dusting
75g (3oz) cold butter, cubed
25g (1oz) caster sugar
1 egg, beaten
For the frangipane
75g (3oz) butter, softened
75g (3oz) caster sugar
2 eggs, beaten
75g (3oz) ground almonds
½ tsp almond extract
Fruit along the lines of berries, blackberries,cherries, blueberries…… etc
For the topping:
about 125g (4½oz) icing sugar, sifted
Some finely sliced almonds if you have any.
Equipment – 28cm (11in) round, loose-bottomed fluted tart tin, 3-4cm deep.
Preheat the oven to 190°C/170°C fan/gas mark 5
Rub the flour and butter together until the mixture resembles breadcrumbs. Add the sugar and mix in briefly, then add the egg and ½–1 tablespoon of water. Mix until the dough just holds together.Wrap in some clingfilm and leave in the fridge for an hour or so
Roll the pastry out on a floured surface as thinly as possible, 1-2mm thick, and use to line the tin, making a small lip around the top. Prick the base of the pastry all over with a fork.