Gluten Free Strawberry Almond Tarts Recipe
Servings: 4 servings
Calories: 720kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 720kcal | Carbohydrates: 67g | Protein: 19g | Fat: 50g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 255mg | Potassium: 417mg | Fiber: 10g | Sugar: 39g | Vitamin A: 132IU | Vitamin C: 68mg | Calcium: 229mg | Iron: 4mg