Gluten-free tartlets with frangipane cream and strawberries, strawberries, and almonds are a perfect match, aren’t they?!
These tartlets are really simple to prepare, they are fresh and delicious, the acidity and freshness of strawberries and lime pair perfectly with the frangipane cream and the fragrant almond shortcrust.
They are perfect as a dessert at the end of a meal with the convenience of individual portions, but I also appreciated them a lot as a snack!!
With these quantities, you can prepare about 10 tartlets, depending on the size of your molds, or a single tart, in which case you will need to extend the cooking time.
For my tartlets, I used perforated rings and a muffin mold, so I made different shapes.
HERE you can see the perforated rings I use
A tip, let the tartlets cool down very well before unmolding them otherwise the shortcrust would break, obviously, I, being impatient, unmolded a few too soon and, of course, they broke 😅
Let’s see the recipe 👇
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3/4 cup almond flour
- 2 cups gluten-free flour (I use Nutrifree Multi-Purpose Flour)
- 1 egg
- 1 egg yolk
- 2/3 cup sugar
- 1/2 cup butter
- 1 pinch salt
- 1 lime (grated zest (or a lemon))
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 egg (large)
- 1 cup almond flour
- 1 tsp salt
- 2 tbsp rum
- 1 lime (grated zest (or a lemon))
- 10.5 oz strawberries
- 1/4 cup sugar
- 1/2 lime (juice)
- 1/4 cup cornstarch
Steps
Start by preparing the shortcrust. Mix the flours and work them with the cold butter in pieces until you have a sandy mixture.
You can do this operation by hand, trying not to warm the butter, or better in a mixer.
Add the sugar, grated lime zest, and mix, then add the egg and the yolk, knead quickly until you have a compact and smooth dough.
Wrap in cling film and let it rest in the fridge for at least an hour.
While the shortcrust rests, prepare the frangipane cream. Using an electric mixer, whip the soft butter with the sugar, add the grated lime zest, rum, and finally the flour.
Take the shortcrust and roll out a sheet about 1/8 inch thick on a floured surface, line the molds and prick the bottom.
Distribute the frangipane cream inside, filling them about 3/4 full.
Bake at 350°F for 23–25 minutes, once baked, let cool.
Prepare the strawberry cream. Cut the strawberries into pieces, mix with sugar and lemon juice, and bring to a low heat.
After a few minutes, they will have released their liquid, dissolve the cornstarch in 1/2 cup of water and add it to the strawberries, let it thicken, then turn off the heat.
When the tartlets are cold, remove them from the molds and cover with the strawberry cream.
Keep refrigerated.
