Dairy Free and Gluten Free Frangipane and Pear Tart - Pure Free From

Dairy Free and Gluten Free Frangipane and Pear Tart

This week the bakers take on pastry, including Frangipane; this is a pastry filling that is made or flavoured with almonds.

Here’s our take on a Frangipane tart; taking just over an hour to make (1 hour 15mins) this recipe is gluten and dairy free, serves six.



  • 80g rice flour
  • 70g millet flour
  • 60g maize flour
  • Pinch of salt
  • 1 tbsp icing sugar
  • 140g Pure Dairy Free Sunflower (chilled)
  • 1 egg yolk
  • 1 tbsp water


  • 160g grounds almonds
  • 70g caster sugar
  • 80g Pure Dairy Free Sunflower
  • 50g rice flour
  • 2 large eggs
  • ½ tsp almond essence
  • 3 medium pears


  1. Preheat the oven to gas mark 4, 350F/180C (160 Fan).
  2. Sift the flours and salt into your food processor, and then add the # Pure Dairy Free, then pulse the mixture until it resembles fine breadcrumbs.
  3. Mix the egg yolk and water together and slowly add the liquid to the flours, pulsing until the dough begins to come together.
  4. Tip the dough onto your work surface and gently press into a disc.
  5. Wrap with clingfilm and let it rest in the fridge for at least 30mins.
  6. On a lightly floured surface, roll the pastry until it’s large enough to line the base and sides of your dish.
  7. Lower in the pastry into the dish, pressing it gently over the base and into the walls and corners, trimming away the excess pastry from the top edge.
  8. Transfer to the refrigerator to rest again for at least 15 mins.
  9. Remove the dish from the fridge and prick all over the base with a fork.
  10. Line with a piece of greaseproof paper and fill with ceramic baking beans (or dried beans) and bake for 12mins at the higher temperature, then remove the paper and beans and bake for a further 2mins, then finally, turn the oven down to gas mark 3, 325F/170C (150 Fan).
  11. While the pastry is baking make the frangipane filling: put all of the ingredients, except the pears, into a bowl and beat until smooth (or use a food processor and process for 30 seconds).
  12. Spread this evenly in the pastry case.
  13. Peel, half and core the pears and then push these pieces, middle facing up, into the frangipane in a pattern of your choice.
  14. Bake at the lower oven setting for 25–30mins, until the filling is firm at the centre, and the top a deep golden brown.
  15. Cool for 15–20mins before serving.
  16. Sprinkle the top liberally with sieved icing sugar, take a picture, and enter it into our #bakedairyfree competition for a chance to win some incredible prizes!