Use any fruit you have on hand for this gorgeous, creamy, crunchy gluten free tart. Or swap in almonds or pistachios for the hazelnuts. Regardless, use a tart pan with a removable bottom, if possible, for easy release.
Plum and Hazelnut Frangipane Tart
For the Dough:
- 1 cup (140 grams) superfine brown rice flour, plus more for dusting
- 2 tablespoons (20 grams) potato starch
- 3 tablespoons (25 grams) tapioca starch
- 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) cold, unsalted butter, diced
- 3 tablespoons ice cold water, plus more as needed
For the Frangipane:
- 3-1/2 ounces (100 grams) toasted hazelnuts, plus 2 tablespoons coarsely chopped, for topping
- 1/2 cup (115 grams) unsalted butter, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon tapioca starch
- 1 egg
- 1/2 teaspoon salt
- 1 tablespoon dark rum
- 6 to 8 plums, halved
- 2 tablespoons powdered sugar
Make the dough: Combine the rice flour, potato starch, tapioca starch, granulated sugar, and salt in a food processor and pulse a couple of times to combine. Add the butter and pulse just until the butter is cut into the flour, about 10 pulses. Slowly add 3 tablespoons ice water while pulsing, adding up to 2 more tablespoons just so the dough sticks together when pressed but is not too wet.
Form the dough into a disk, wrap in plastic wrap, and flatten it a bit with your hand. Refrigerate for at least 30 minutes or freeze for later use.
Dust a work surface with superfine brown rice flour. Roll out the dough to no more than 1/4 inch thick, then transfer it to the tart pan. If the dough cracks, which happens if it is too cold, pinch it back together. Reserve the tart dough in the refrigerator while preparing the filling.
Make the frangipane: Pulse the hazelnuts to a fine powder in a food processor or high-speed blender. Add the butter, granulated sugar, tapioca starch, egg, salt, and rum and blend until creamy and uniform, scraping down the sides as needed.
Preheat the oven to 375°F. Spread the frangipane evenly on top of the chilled tart dough. Top with the plums, cut sides up, so they’re tightly tucked against each other and slightly pressed into the frangipane.
Place the tart pan on top of a baking sheet, then bake until golden brown and set, 45 to 50 minutes. Let cool for 15 minutes before unmolding.
Decorate the edge with the chopped hazelnuts and a dusting of powdered sugar. Serve warm or at room temperature.
We recommend Aran Goyoaga’s cookbook. Find it here.
Photography Aran Goyoaga
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