Pear and Almond Frangipane – Gluten and Dairy Free


I absolutely LOVE almond and whenever there’s a frangipane or almond tart on offer somewhere you can bet that that will be the cake I choose. So when I came across this awesome recipe I just had to try it! It’s from Isa’s website but I’ve modified it to make it gluten free and substituted the margarine for coconut oil which is much healthier and less processed. My tasters almost didn’t get any of this as I pretty much inhaled it as soon as it came out the oven!

For the pastry:

2/3 cup Ground Almonds
1 cup Rice Flour / Gluten Free Plain Flour Mix / Spelt Flour (for low gluten not gluten free option)
2 tbsp Coconut Palm Sugar / Unrefined Raw Sugar
1/4 tsp Salt (ideally Himalayan Rock Salt)
6 tbsp Olive Oil
3 – 4 tbsp Cold Almond Milk

For the frangipane:

6 tbsp Coconut Oil (don’t melt it)
2/3 cup Coconut Palm Sugar / Unrefined Raw Sugar
1 and 1/4 cup Ground Almonds
2 tbsp Cornflour
pinch salt
1/4 tsp Ground Cinnamon
2/3 cup Almond Milk
2 tsp Vanilla Extract
1/2 tsp Almond Extract
4 Pears (I used conference pears as it’s what I had in my fridge!), peeled, cored and sliced

Preheat the oven to 175 C.

Start with the pastry. Put the ground almonds into a food processor with the flour and salt and pulse to combine. Keep pulsing and add in the olive oil gradually. Add 2 tablespoons of almond milk and keep pulsing. The mixture should hold together when pressed, if it doesn’t then add some more almond milk, pulsing all the time, until it does. At this point have a taste. If you want a sweeter pastry then add some more sugar until you get the desired flavour. Press it into a pie dish. This amount should do a 9 inch pan. Using a fork prick the base of the pastry shell and place in the oven for 15 minutes to blind bake.

Now for the frangipane (my favourite bit! 🙂 ).Put the coconut oil, sugar, ground almonds, cornflour, cinnamon and salt in a food processor and pulse until well combined and all crumbly. Slowly add the almond milk, vanilla extract and almond extract whilst still pulsing the food processor until it forms a thick batter. Pour the batter into the pre-baked pastry shell. Peel and core the pears, slice them in half and then into thin slices (about a 1/4 of an inch thick). Lay the pear slices in the batter – overlap them and push them in so about 2/3 is under the batter and the top is sticking out (so you need to put them in at an angle if that makes sense!). Bake the tart for 40 – 45  minutes or until the top is golden brown, then move the tart onto a cooling rack and cool for 20 minutes.

warning - this is seriously addictive

Because I used coconut oil, not margarine, for the frangipane this came out as rather like a treacle tart in texture. Now I quite liked that but if you want something a little more cakey then you might want to use vegetable shortening instead. I’ve not tried it yet (though I will be!) but a more solid fat should help with that. Personally I love the flavour the coconut oil gives and I can cope with a nice sticky tart! 🙂

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7 thoughts on “Pear and Almond Frangipane – Gluten and Dairy Free

  1. Hooray!!! A fellow vegan and gluten free blog 🙂 I about leaped when I saw this. hehe. I have never heard of frangipane but it looks incredible and sounds rather simple to make. Must try it out… xo, Cara

    • Yay! Thanks! 🙂 I just checked out your blog – awesome! 🙂 This is a really easy recipe. I think I’ll reduce the coconut oil a little when I do it again to see if it sets a bit more but it’s yummy either way! 🙂 Let me know how you get on xx

  2. This is one of the most intriguing things I’ve seen in a cooking blog in a while, honestly. I BET it’s addictive, as you say– you can tell just by looking at it! I’ve only cooked with coconut oil in a cooking class where someone was vegan, but I liked it– I may seriously give this a whirl. I’m so glad you posted it!

  3. Made Nancy’s frangipane yesterday, I found it easy to make and really delicious with some Oatley cream or Swedish Glace vanilla ice cream thanks Nancy

  4. Pingback: Dairy free apple tartlets | Cakey Kate

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