Gluten free Strawberry Frangipane Tart

Whole Grain Brunch: Strawberry Frangipane Tart with Brown Butter Brown Rice Crust (GF)

by Guest in Featured Articles, Gluten Free, Recipes

For May, we’ve teamed up with Attune Foods to bring you Whole Grain Brunch. We challenged eight food bloggers to develop a whole grain brunch recipe using one of our flours and an Attune Foods cereal. Each week, two bloggers will post a great whole grain brunch recipe and host a giveaway of the two products used in the recipe on their blogs. We’ll post the recipe here and let you know where you can find the giveaway. Here is the second of the eight recipes from Mary Fran of Franny Cakes. Visit her blog to enter the giveaway. We think this recipe and the Cornbread Quiche from The Roasted Root would make a fabulous brunch for Mother’s Day. Enjoy!

Strawberry Frangipane Tart with Brown Butter Brown Rice Crust
Crust
Frangipane
  • 90 grams (6 tablespoons) Butter, softened
  • 85 grams (2/3 cup) Bob’s Red Mill Almond Meal
  • 85 grams (2/3 cup) Confectioners Sugar
  • 1/8 teaspoon Salt
  • 7 grams (1 tablespoon) Cornstarch
  • 1 Egg
Topping
  • 1/2 pound container of Strawberries, with tops removed and cut into 1/4 inch slices
  • 1/2 cup (2 big scoops from a jar) Jelly
To make:
Preheat the oven to 410°F.
Use a food processor to turn the cereal into cereal crumbs, you want something that feels like sand.In a large oven proof bowl, combine the butter, oil, sugar, water and salt. When the oven is hot, place this bowl in the oven for about 15 minutes, you want the butter to be bubbling and starting to brown.

While that cooks, make the frangipane. In the bowl of a stand mixer, beat the softened butter until light and fluffy. Add almond meal, confectioners sugar, salt and cornstarch. Mix thoroughly, scraping down the sides of the bowl. Beat in the egg until you have a smooth mixture.

When the butter starts to brown, remove the bowl from the oven and reduce the oven temperature to 375°F. Carefully stir the cereal crumbs into the bowl. THE BOWL IS HOT! USE AN OVEN MIT TO HOLD ON TO IT!.

Pour the buttery cereal into a 9-inch round or similarly sized rectangular tart pan. Once it is cool enough to handle, press it into the bottom of the pan and then firmly up the sides. Be firm and quick – if you don’t press it firmly, your sides will crumble.

Pour the frangipane into the tart crust a little at a time and spread it around. Dropping teaspoonfulls of filling spaced out will result in less crust being mixed in than dumping all the filling in the center.

Bake for 25 minutes – until the frangipane is golden. And let cool completely.

Arrange strawberries in rows on top of the tart. Melt the jelly in the microwave and spoon it over the strawberries. Depending how hot you got the jelly, it might not cover the whole tart (my jelly was pretty much liquid). It is ok if you need a little more or a little less.

Let the tart stand for about 20 minutes so the jelly can firm back up. Makes about 8-10 slices.

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