Ingredients
**For the Gluten Free Pastry**
200 g (1 ½ cups) gluten-free plain flour blend
100 g (½ cup) unsalted butter, cold and cubed
50 g (¼ cup) caster sugar
1 medium egg
1–2 tbsp cold water (if needed)
**For the Filling**
150 g (½ cup) raspberry or strawberry jam
150 g (¾ cup) unsalted butter, softened
150 g (¾ cup) caster sugar
3 medium eggs
150 g (1 ½ cups) ground almonds
1 tsp almond extract
2 tbsp gluten-free self-raising flour
30 g flaked almonds, for topping
Instructions
1. In a bowl, rub the butter into the gluten-free flour until it resembles breadcrumbs.
2. Mix in sugar and egg, then bring together into a dough (add a splash of cold water if needed).
3. Wrap in cling film and chill for 20 minutes.
4. Roll pastry between two sheets of parchment.
5. Line a 23 cm tart tin, trim edges, and prick base with a fork. Chill again for 10 minutes.
6. Preheat oven to 180°C (350°F). Line pastry with parchment and baking beans, bake 15 minutes, then remove beans and bake 5 more minutes.
7. Once pastry is cooled slightly, spread jam evenly over the base.
8. Beat butter and sugar until pale and fluffy.
9. Add eggs one at a time, then stir in ground almonds, almond extract, and flour.
10. Spoon frangipane mixture over jam and smooth the top.
11. Scatter flaked almonds over top.
12. Bake for 30–35 minutes until golden and set. Cool before slicing.
Notes
Keep the pastry cold to ensure a crispy texture.
Don’t overdo the jam or the base may get soggy.
Customize with your favorite jam or add icing for a bakery-style finish.
- Prep Time: 25 minutes
- Cook Time: 45–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 21g
- Sodium: 80mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg