Gluten Free Strawberry Almond Tarts Recipe
Strawberries are abundant, beautiful and seriously inexpensive right now (and naturally gluten free). I was walking by a display of fresh strawberries the other day and they called out “take me home, take me home.” Well, when strawberries start talking to me, I had better listen. I’d be crazy not to. Right?
I do have a little of a confession, I am not a big lover of the berry, at least not raw. But baked in a tart, well… now we are talking (or maybe it is still the strawberries talking, I’m not sure).
These simple Gluten Free Strawberry Almond Tarts are made with one of my favorite gluten-free pantry staples, Pure Almond Paste from Solo Foods. Love the stuff; it makes whatever you are baking taste incredibly almondy, rich and luxurious. Filling an almond crust and topped with strawberries that bake down getting all warm and soft and uber-sweet – oh…man, I have no words!
Any foods been talking to you lately?
Gluten Free Strawberry Almond Tarts Recipe
- 1½ cups blanched almond flour
- ¼ teaspoon kosher or fine sea salt
- 2 tablespoons sugar
- 3 tablespoons Earth Balance (non-dairy butter substitute), melted
- 1 (8 ounce) can Solo Pure Almond Paste (not pie and cake filling)
- ¼ cup powdered sugar
- 2 large eggs
- 1 pound fresh strawberries - hulled and cut in half
- 2 tablespoons slivered almonds
- 2 tablespoons strawberry or red currant jelly - melted
- Preheat oven to 350 degrees. Spray 4 four-inch tart pans with removable bottoms with gluten-free, non-stick cooking spray (or 1 eight-inch tart pan).
- In a mixing bowl combine the almond flour, salt, 2 tablespoons sugar and melted butter, mix well. Press the mixture firmly into the prepared tart pans covering the bottom and sides. Bake for 10 minutes or until lightly browned.
- Crumble the almond paste into the bowl of a food processor. Pulse several times to break it up well. Add the powdered sugar and eggs. Process until smooth. Spoon the almond filling into the tart shells. Place the strawberry halves on top of the almond paste filling. Sprinkle with the slivered almonds. Place the tart pans on a baking sheet and bake for 35 – 40 minutes or until the strawberries are soft and the filling is set. Brush the tops of the tarts with the melted jelly and let the tarts cool.
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Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
oooh – ps. I was in a bookshop in Melbourne, Australia, and came across your book! How very exciting!
Thanks Lisa and how cool! I hadn’t realized my book has made its way all the way “down under” :) Now I have to follow soon!
Yes, I sometimes feel whispers of sublime sweetness leading me to ingredients, but they’re not voices in my head! I have been craving blueberries lately for some reason. Your tarts sound fabulous, yumm…
Thank you and I am thinking these would be pretty darm good with blueberries as well!
Some might say that when you hear strawberries talking to you, you are just plain crazy, in general. Not me, though! ;) When my food starts talking to me, I just know that I am about to have a really great meal! These tarts look seriously unbelievable! I want one of them right now! And those are some seriously gorgeous photos, my dear! xo
Thanks for coming to my defense my friend! Personally when food is fresh and ripe and talking to you, it would be crazy not to listen :)
Amazing! Love anything with strawberries.
Thank you Helene!
No berries talking to me of late, but a punnet of juicy red strawberries called out my man’s name at the markets last weekend! Also, so glad that someone else isn’t a fan of raw, fresh strawberries!
I think it is the seeds more than the flavor for me. They don’t bother me in jam or cooked down in tarts.
I have just discovered the joys of baking w/ almond paste! I love that freshly-opened first whiff! These tarts look delicious!
Oh man Stephanie, I so agree – that smell as you open the can is intoxicating!
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Hi! Just wanted to let you know that I featured this post on my Allergy-Friendly Virtual Tea Party today:
Lisa @ Allergy Free Vintage Cookery
These sound and look so good! I splurged for some strawberries just last night. I will see if there are enough left to make these… I love your blog and can’t wait to read about the snickerdoodle cupcakes. :)
I came over from the tea party, I was featured today too.
Welcome Theophanie! So happy to have you jump on over here. Loved that tea party post! Enjoy!
I couldn’t find the canned almond paste at the store but found a tube called Odense assuming it is similar?? Boy eating gluten free is not cheap!!
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