This post may contain affiliate links. For more information, see our privacy policy.
The name itself sounds so fancy, don't you agree? French Almond Frangipane Tart. Frangipane is pronounced like this, quite different than I would have said it as a little North Carolina (originally Wisconsin) girl, the French pronunciation sounds SO much nicer! The name gives me visions of the charming little patisseries and their lovely proprietors scattered throughout Paris and every other French city, town and even the tiniest of villages.
And although the name sounds elegant, it's the flavor, texture, presentation... and, most importantly, that first little bite of this French Almond Frangipane Tart that will stop you in your tracks. (Scott and I both declared, with the first taste, that it just might be one of the most delicious things we've ever had the pleasure of meeting!)
So what is Frangipane?
King Arthur Baking Company calls frangipane "A baker's secret weapon". It's what makes pain au raisin, almond croissants and French fruit tarts so delicious. But what is this fancy-sounding concoction? It's simply a combination of butter, sugar, eggs, almond flour and vanilla extract. Stir it all together and you've got frangipane!
But what is it and what does it taste like? It's difficult to describe concisely, but I describe frangipane as a creamy, velvety smooth filling with a rich, nutty, lightly sweet, FABULOUS flavor.
Ridiculously Easy
As I was making this French Almond Frangipane Tart, I realized that it definitely falls into our collection of Ridiculously Easy recipes. If you're a regular Café reader, you can just skip to the next section, as you know all about our RE recipes. However, if you're new here, let me explain what this is all about.
This Ridiculously Easy collection contains recipes for desserts, breads, cookies, and even some main dishes that are so easy to put together that it's... ridiculous! You can check out a more detailed explanation of these recipes in this post and see the whole collection here, but in a little nutshell, these are the recipes that will make you look like a kitchen rock star with minimal effort on your part.
This French Almond Frangipane Tart checks all the boxes!
Easy press-in crust
This French Almond Frangipane Tart utilizes our Ridiculously Easy Press-In Crust recipe. It's a crispy, crunchy, buttery shortbread crust that's been a "go-to" recipe for me for a few years. It works well for both sweet and savory crusts and there's no rolling, cutting-in-butter, blind baking or fuss.
I made the press-in crust today in preparation for a dinner party tomorrow where I plan to serve this French Almond Frangipane Tart. It's chilling in the fridge right now and I'll bake the tart in the morning. It seemed like perfect timing when, not long after I finished throwing together the crust, this comment came from a reader into my email inbox:
1. Yes this recipe is really a press and bake recipe. No evil rolling pin required.
2. Yes the tart shell looks like it is professionally made.
3. Yes I have made it several times and it never fails to come out perfect.
4. Yes the recipe is so loved that I made it into a "cookie" and am giving it as a gift because my friend loves the tart shell so much. Why not?
I loved it, as it's all true. Check out just how easy it is in this video that my daughter-in-law, Lindsay, made:
A taste of France
This dessert truly does taste and look like something you'd find in a charming little French bakery. Something so delicious you'll be wondering where it's been all of your life!
Here's a video to show how the frangipane comes together:
So practice your pronunciation of "Frangipane" and make this fabulous French Almond Frangipane Tart. You might be mistaken by family and friends for a fine little French baker or patisserie owner. Only you and I will know that the hardest thing about this tart was getting that tricky French pronunciation perfected! ENJOY!
Cafe Tips for making this French Almond Frangipane Tart
- You'll need a 9 or 10-inch tart pan with a removable bottom for this recipe. This type of pan can be used for all kinds of sweet and savory tarts as well as for quiches.
- This recipe calls for almond flour. Almond flour is simply finely ground, blanched almonds. Don't mistake it for almond meal which is also made from ground almonds however almond meal is coarser as it includes the brown skin of the almonds.
- Almond flour is available at most larger grocery stores, often in the area with other specialty flour. Bob's Red Mill and King Arthur are common brands. I find that almond flour can be quite pricey at my regular grocery store and is much more reasonably priced at big box stores like Sam's Club and Costco. It's also more reasonable when purchased online.
- The crust for this tart can be made and pressed into the pan a day in advance and refrigerated. It can also be frozen so you can have it at your fingertips whenever you get a craving for this delicious dessert.
- This French Almond Frangipane Tart can be made in advance and frozen for stressless entertaining. Allow it to thaw and come to room temperature before serving.
- I love to serve this tart sprinkled with a shower of powdered sugar. It's delicious on a pool of Raspberry Coulis (another ridiculously easy recipe!) with a dollop of whipped cream. It also pairs wonderfully with fresh fruit like raspberries, strawberries, blueberries or peaches.
- Need to bake gluten-free for yourself or family/friends? The filling for this French Almond Frangipane Tart is gluten-free and the crust can be made with a 1 to 1 sub of all-purpose gluten-free flour. I like King Arthur's Cup for Cup Gluten-Free All-Purpose Flour.
Thought for the day:
But when the fullness of time had come,
God sent forth His Son,
born of woman, born under the law,
to redeem those who were under the law,
so that we might receive adoption as sons.
Galations 4:4-5
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear your results, adaptations and ideas for variations.
Scroll Down for the Recipe - or Save It to Your Inbox
We'll email you the recipe so it's easy to save, print, or share.
Ridiculously Easy French Almond Frangipane Tart
Ingredients
For the crust:
For the frangipane filling:
- 4 ounces butter, I use salted butter
- 1 ½ cups almond flour
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon kosher salt
- ¼ cup sliced almonds
- powdered sugar, for garnish, if desired
Instructions
For the crust:
- Prepare the dough and line the pan with the shortbread tart crust as instructed in the press-in crust recipe (use the crust recipe for the sweet filling). Par-bake as directed for a filling that will be baked (vs a no-bake filling).
- Set aside to cool for at least 10 minutes after removing from the oven (can be longer, if desired).
For the frangipane filling:
- While the tart shell is cooling, make the frangipane filling.
- Preheat the oven to 350˚F. Line a sheet pan with foil and set aside
- Place the butter in a medium-size microwave-safe bowl and cover with plastic wrap or a damp paper towel. Cook on high power for 60-90 seconds or until the butter is melted.
- Allow the melted butter to cool for 5 minutes then add the sugar and whisk until incorporated. The mixture will be a little grainy at this point.
- Add the eggs, one at a time, whisking well after each addition. Add the vanilla and almond extracts and the salt. Stir to incorporate.
- Lastly, add the almond flour and stir, until well mixed.
- Transfer the mixture to the tart shell and spread it to an even layer. (The frangipane mixture should come almost to the top of the crust shell. If your tart pan is 9 inches, you may have a tiny amount of extra filling, depending on the size of your pan, which can be discarded). Sprinkle the almonds evenly over the top.
- Bake on the prepared sheet pan for 20-25 minutes OR until the tart is a pretty golden brown. Then cover lightly with foil and bake for another 10-20 minutes for a total of 35-40 minutes. The frangipane should no longer be wobbly in the center when given a gentle shake.
For serving and storing:
- Allow the tart to cool completely, then remove it from the pan before serving. (I like to set the tart on a can - the outer ring will slide right off.) Sprinkle with powdered sugar, if desired, before serving.
- Serve with a dollop of whipped cream and a drizzle of Raspberry Coulis or with fresh fruit, like raspberries, strawberries, blueberries or sliced peaches.
- The tart can be stored at room temperature for up to a day. Refrigerate or freeze for longer storage.
Notes
Nutrition
Shop Our Café Loves
We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!
Worked perfectly ! I changed it only in that I added sliced apple at the end. Pastry looked like it would be way too little in a 10.5 ” pie dish but all worked out. Looking forward to getting feedback from friends later. Thanks for a great recipe.
Thanks for the great review, Angela! We so appreciate you taking the time to let us know how well this recipe turned out for you - we hope your friends absolutely love it!
Hello
Can i make them as mini pies already purchased frozen ? And will this quantity be enough for 12
Thanks so much
Nathalie B
Hi Nathalie, We have not tested this recipe using mini pie shells, but if your mini crusts are the size of a regular muffin tin, the filling for this tart would be likely to yield about 12 to 18 mini pies. One thing to look out for is the possibility of the crusts over-browning as the tart bakes, so keep an eye on them and you might want to cover with foil for the last portion of the baking time. Hope these turn out well for you!
Even with the title... This was so, SO surprisingly easy! I quickly made this for an Easter potluck at work and was proud to show it off. Little effort for a fabulous reward!
Hi Marissa, Thanks for the excellent review and kind comments! So glad to hear how well this recipe turned out for you. We so appreciate you taking the time to let us know!
I love your recipes, and this one is right up there with them, but I’m wondering if you ever thought of using the metric system. I never trusted the imperial system, especially with leavening ingredients, but also with flour. I needed to make this recipe times 1/2 and it becomes difficult with four giving the way it needs to be fluffed, scooped and leveled. Thanks
Hi Ann, I love metric measuring; however, the majority of our readers are in the U.S. and use U.S. customary measurements, so that's what I go with. That said, there should always be an option on our recipes to convert to Metric. If you ever see one that doesn't have the metric option button, just let me know, and I will add it.
This dessert is currently in the oven so I can't comment, yet, on the outcome. But I did have to pause when making it as the recipe called for 4 ounces of butter. That is an unusual way of referring to butter. It's usually TBSP or cups if non-metric. I converted the recipe to metric and it said 113 gm and that is one cube of butter, ie 1/2 cup. Hope I got that right! At a future update that might be clarified. I will report off when we get to taste this luscious tart tomorrow!
Hope you enjoyed it, Marilyn. And I'm sorry if that was confusing. Not sure where you reside on the wonderful planet, but, here in the States, butter comes in one pound packages, which is 16 ounces. It's divided into 4 equal pieces that we call "sticks". So 4 ounces is not an unusual way to measure butter. Thanks for your comment though - I will try to make that more clear in the future.
Delicious tart! Directions easy to follow. Thanks for sharing 🙂
Thanks for the wonderful review, Becky! So happy to hear how well this recipe turned out for you - Enjoy!
I made this Tart for the first time and took it to a friend's lunch in celebration of "Resurrection Sunday". The word quickly got around about how tasty and elegant and in no time it was gone. My daughter and her husband were also attending and she asked me to make one for her birthday in early January. Well, I made it, but this time, I decided to go all out and make also the "Raspberry Coulis". When I took it to their home and set it up, they were pleased with how elegant it appeared. And of course, everyone enjoyed it, even the teenage grandchildren.
Thanks for making this amateur baker/cook look like a champ.
It is definitely one of my best desserts.
Hi Oscar, Thank you for the excellent review! It's wonderful to hear how well the recipe turned out for you and how well received it was by your friends and family! How lovely that this recipe could be a part of such special occasions - we hope you'll enjoy it many more times!
I can’t get through to you .. I keep trying for an hour or more to even send my comments .. your recipes keep flickering on n off and it all disappears and I have to start over .. can you help ?
Hi Cynthia,
I’m so sorry you’re having trouble with the site. I checked and everything seems to be working normally on our end and I haven't had any other readers with an issue like the one you have described. It may be a browser or device issue. Sometimes an outdated browser, an ad-blocker, or a weak internet connection can cause the page to flicker or reload.
If you’re able, try refreshing the page, updating your browser, or opening the recipe in another browser (like Chrome or Firefox). I hope that helps, and please let me know if the issue continues!
What would the baking time be if I made this pie as standard size cupcakes? Would use a liner and a muffin tin so they would all be the same size. Can they be frozen?
Thanks.
Hi Lorelei, I've only tested this recipe with a tart pan, so I can't be accurate in giving you advice. I would guess that the time will be less, but I can't give you exact information.
Can the crust be made a day ahead? If so, how should I store it?
Hi April, yes the crust can be made ahead! I store it in a zippered bag. You could also just wrap it in plastic wrap.
I have an 11 inch tart pan. How much should I increase the ingredients and bake time? Thank you
Hi TJ, I would increase the tart shell by 1½ and the Frangipane filling by 1¼ for an 11-inch tart pan.
Hello, I was just about to start making this delicious looking tart and noticed that in your video for the crust, powdered sugar is used and in your recipe it only states sugar. Can I use granulated or is it necessary to use powdered?
Hi Christina, if you look at the crust recipe, it calls for powdered sugar but the filling is regular sugar. Use powdered sugar for the crust.
I just wish the note for choice of metric for the recipe had been right at the top of ingredients, I measured with cups ,which I don’t use often, and there was nowhere near enough dough for the base. I do accept if I had read all the way down rather than when I’d just put it in the oven I wouldn’t hab
Ve had the problem. Now I know I will look for the conversion button judy
Hi Judy, yes, you can always convert the ingredient right above the word, INSTRUCTIONS, in the recipe card. I don't have a choice about the location, it's just part of the recipe plugin that I use. I'm grateful that it gives me the option to convert to Metric.
Absolutely adore this tart! I've made it several times (served with the coulis) and added 2 tablespoons of fresh squeezed OJ with the pulp. Perfect! Also, the press in crust is amazing and turns out great every time. Thank you for this winner recipe.
The first time I followed this recipe, it came out perfect. The second and third time, it also was amazing! There were only a couple of hiccups but it was my fault. Thank you for the easy press in crust recipe!! This beautiful tart is one that will stay with me and my family. Although we aren’t British at all(Mexican/American) , I will be implementing tea and cake time in the afternoon to make room for this delicious treat! Friends and family have also mentioned how yummy it is. It’ll become a staple regardless of the season 🙂
Wonderful! Thank you for the kind review, Nina!
I made this tart for a lunch with friends and they were blown away - both kids and adults!
It was really delicious and looked beautiful. The only thing I had a problem with was pressing the pastry into the tart tin because I just couldn't get it even and so it had a very ragged edge but the filling was perfect.
Thanks for the review, Celia!
Directions followed to a T, and the filling was grainy mush, almost off-putting. Cooked an extra 20 minutes hoping it would improve. It didn’t. Sorry.
I'm so sorry you had trouble with this recipe, Paul. It's impossible to say what went wrong without having been right there in the kitchen with you. Did you use almond meal or almond flour? Almond meal is ground almonds with the skin on whereas almond flour is ground, blanced almonds without any skin. Almond meal could cause a grainy texture but it should not be mushy. I suspect that would be caused by something else - but again, I can't say exactly what as I wasn't with you while you were making this tart. As you can read from the many reviews, so many others have loved and had wonderful success with this recipe.
love this recipe! Made it loads of times now, always delicious. I was curious if you had ever tried to substitute pistachio for the almond? I am interested in making a pistachio frangipane...
Thanks for the review, Jessica! We haven't tried a pistachio version, but that sounds delicious!
The whole family loved this frangipane tart! An almond tart was one of my father’s favorites. This recipe got the thumbs up from my grandchildren as well!
Awesome! Thanks for the review, Susan!
as promised, super easy!! I have made a few versions of frangipane tart and never had one so successful as this. texture and flavor were both perfect
Wonderful! Thank you for the kind review, amp!
I never leave reviews but had to for this one. Fabulous. Follow the directions, incl blind bake the crust.
Wonderful! Thanks for your review, Stacy!
I used to make an almond frangipane tart topped with stone fruits but I lost the recipe. I used this one instead and it is wonderful! I doubled the almond extract because I like more than a reasonable amount of almond, and then I topped the tart with halved cherries and a sprinkle of granulated sugar instead of the almonds. Perfection! I also used salted baking margarine instead of butter, and it didn't seem detrimental at all, so I thought I'd note that for anyone else that wants to use margarine. It's good warm but I prefer it cold straight out of the fridge. I think unfortunately I may eat the whole thing in 2 days, but I suppose I will just have to make another!
Thanks for you review, Jessica!
I love frangipane but always assumed it would be hard to make (I don't have much patience for baking). This was SO EASY and delicious. I will use that tart shell recipe exclusively going forward. Thank you 🙏
Awesome! Thanks for the review, Lindsay!
I've never made frangipane before and this was my first time. I followed the recipe exactly as written. Wow! This recipe is an absolute KEEPER!! Scrumptious! Thank you!!!
Awesome! Thank you for the review, Kathyrn!
It was an easy recipe. The crust was pretty good. But the filling was dreadful. I followed the directions to the letter… even bought salted butter. This tasted salty with no hint of almond or sweetness. So bad I wouldn’t even let anyone taste it. I’ll try more of their recipes and see what happens
Hi Ma, so sorry you had trouble with this recipe. I suspect that something went wrong somewhere along the way but it’s impossible to say exactly what it was without having been right there in the kitchen with you. A cup of sugar gives this dessert a lovely sweetness without being overly sweet. Could someone have accidentally filled your sugar container with salt? As you can read from other reviews, other readers have thoroughly enjoyed this dessert. Again, sorry this did not turn out well for you.
Amazing and such a great crust recipe!!!
Everything went great- I think! I was worried that by the time I finished mixing the frangipane the butter was basically melted but it baked very well!
I baked the crust a bit longer in the crust-making stage because I was using a square 9inch tart pan but needed to make a bit more dough to fill in some cracks and re-bake.
The ONLY thing I wish I’d have done, is add much more Almond Extract Than vanilla. I wasnt sure why so much more vanilla extract than almond.
So in the end, the texture was correct but it just tasted like butter and vanilla. So it really missed that almond blast for me.
Thank you so much for making these great and easy recipes! Very grateful!
Thanks for your review, Sofi
I’ve been searching for a recipe for the almond tart I experienced at Ca Gottardi Hotel in Venice and I think this is close! It was delicious. I am not a baker, but this was easy as promised.
Everyone loved for Easter brunch. Thank you so much!
Wonderful! Thank you for the review, Meg!
The batter on the video looks a lot more yellow than mine. I just put it in my oven but I’m worried. My batter looks more like the almond flour color. I meticulously followed the recipe. Any thoughts?
Hi Carol, it may have been the butter you used. Some butters are just more yellow than others, particularly European butter. It should still taste the same! Hope you enjoyed it!
I made this over the weekend, it was delicious! My first time making anything like it, it came out perfect, the crust is so good, I could eat it by itself. Thank you, will be making the risotto cheese & tomato next.
Awesome! Thank you for the review, James!
Was a good recipe, and yes, rediculously easy. My tart pan was a bit bigger so the crust was slightly shallow but not compromised. The frangipan was perfect, I did top it with sliced plumbs and a glaze because I needed to use them up. Will be using this many times again. Thank You, D.
Thanks for the review, Deborah!
I’m a seasoned baker, and I have to say that I was a bit hesitant about the shortbread pastry, but I needed something quick and easy. I was not disappointed… what a hit!!! It not only looked stunning, it tasted like a dream. It was supposed to feed 16 - there were seven of us and the whole tart was gone… everyone had seconds (and one person secretly wrapped up the last two slices to take home lol). What I loved most is that the sides did not shrink down. Years ago used to have to take them out after ten mins or so and nudge them back up. Then I started to leave the overhang on and cut it off after the bake. Since there was no overhang here, I was ready to press it up, but there was no need. I will be making this again! On the aside, and not being one who gives compliments lightly, I want to say that your site is so beautifully elegant that it’s as much of a pleasure to peruse as it is to use.
Wonderful! Thank you for the kind and encouraging comment, Ann!
Hi I have a doubt about the crust, do I need to put it in the oven before pouring the Frangipane or both go at the same time
Thank you
Hi Vanessa, you want to par bake the crust. The directions are detailed in the firsts steps of the recipe. Hope that helps!
Perfect as is. Prepared 2: one for home, one for friends. Multiplies great...was concerned about crust quality so 1st crust was one I knew & trusted. 2nd was the one that accompanies this recipe. Cafe Sucre Farine's was great, will be using going forward. I didn't have spray non-stick oil, just used butter - it was fine. Best part of both recipes: can use fork or whisk. No power tools required 😉
Wonderful! Thank you for the review, Janet!
An absolutely delicious and refined tart! This was an elevated, yet simple desert to prepare. We added whipped topping and fresh blackberries and blueberries and it really completed the dessert. Thank you so much for sharing this with us all!
Wonderful! Thank you for the review, Clarissa!
Hi..this may sound silly, but I see no mention of when the tart pan is removed. I’m hoping at the end as it’s in there baking with it now. And then would you use toasted almonds or just as is? Pics seem to show both, so thought I would check. Still baking but my fingers are crossed. Thanks!
Not silly at all, Anna! I have clarified that in the directions. Regarding the almonds, they are added just before baking, in step 7. Hope you enjoyed it!
I made some fresh cherry jam and was thinking to swirl it into the filling before baking because I was wanting to make a cherry almond tart. I also have 6 mini tart pans so I’m planning to use those instead of a large one. Any issues you can see with this plan?
Sounds fantastic. Not sure what size your mini pans are... that will determine how many tarts you can make.
For me, this recipe is easy and pretty, but not my favorite. I made it as written. I used convection bake at a lower temperature, so also used the longer bake time. I may have over cooked it; the crust was extremely hard. I also am looking for more almond flavor, so I might switch the flavoring amounts if I try this again.
Hi Debra, thanks for sharing your review.
RI-D-CU-LOUSLY EASY (and yummy too)!
Not only was it easy to make but it is a beauty to behold too. I felt like I was a professional French baker! The only thing I changed was I doubled the amount of sliced almonds. I also toasted them off. I mean, it is an almond tart right? So delicious, so simple, so easy to make and even easier to eat!
Thank you for sharing the masterful recipe!
Awesome! Thank you for the review, George!
Thank you for replying! (PS: I will add "tart pan with removable bottom" to my 2024 Christmas wish list!)
Have you baked fruit into this tart? Do I need to adjust the recipe at all? I am thinking of placing cherry halves on top of the filling and just baking as usual? Thanks! P.S. my crust turned out great!
Hi Jessica, Yes I have use fruit. https://thecafesucrefarine.com/french-almond-plum-tart-tarte-et-creme-damande/
The cherries sound wonderful!
This looks amazing—I've been searching for a relatively easy frangipane recipe, and I think yours may be the one! Before I attempt it, I have two questions: (1) I don't own any round pans, so could I use a square one, and if so, what size? (2) Could I spread some jam onto the cooled crust before I add the cake filling to the pan? Kind regards.
Hi Dorothy, you could use a square pan but it may be difficult to remove from the pan. With a tart pan, it lifts right out.
Yes, jam would work, either on the cooled crust or as a topping.
Thank you for replying! (PS: I will add "tart pan with removable bottom" to my 2024 Christmas wish list!)
I baked the ridiculously easy frangipane tart with the ridiculously easy press in pastry. It WAS ridiculously easy, and possibly THE most delicious thing that I've eaten. Thank you.
Awesome! Thank you for your review, Wendy!
why do you use different measures for the same recipe. use grams.its universal and easy to understand. you go from ounces to cups which are different in different countries. usa not same as UK . then teaspoons , tablespoon impossible to get reliable results even you can be bothered , again, to convert, different conversion tables . see what i mean . liquids should be in mls
Hi Trace,
It's important to understand that there are different ways of doing things, depending on where you live, your background, etc. Ounces, cups, teaspoons and tablespoon are the way we measure things here in the US and get very reliable results. However, I understand that there are different ways of measuring across the world so if you look right above the word "Instructions" on any of our recipe cards, there is an option to toggle to Metric measurements where you'll find grams, mls, etc.
I have read through a few times, but can’t find temperature anywhere! I put mine it at 350* F. Fingers crossed it turned out well!
Hi Kmo, you were correct. Thanks for letting me know. I have added that to the recipe.
HELP!! I "loosely" covered the tart for the last 10 - 15 min and the foil dropped and stuck to my fussy almond design! I put a crease at the top to tent it... thinking I would be better off with no foil, it also looks quite pale compared to your photo..... I had the same foil dilemma happen with the french almond cake... are you using toothpicks to keep the foil off the top of the baked item while in the oven? Love the flavor but struggle with the finish! Thanks for the help!
Hi Ann, I'm so sorry you had trouble with this tart!
Every oven is a little different - that's why I say to bake it until it's a pretty golden brown, then cover with foil so it doesn't get too brown.
Regarding the tenting, I "poof" up the foil in the center a bit to keep it from sticking. Another trick is to spray it with non-stick cooking spray then wipe it with a paper towel (so it's not too much). Use the greased foil to cover you cake or tart to prevent sticking. Hope that helps!
I just made this today. I am having my three granddaughters for Family Day (statutory holiday in Canada) and this is what I chose to serve them for dessert. It turned out beautifully!!! The only change that I would perhaps make in the future, is to double up the amount of almond flavouring as I love a strong almond flavour!!! I took a picture but I am not sure how to forward it to you. Thanks again for such a delicious new dessert option!!!
Wonderful! Thank you for the review, Judy! We would love to see the picture, you can email it to us 🙂
Can I substitute a keto almond flour crust. Also I might try using a keto sweetener instead of regular sugar.
Hi Liz, we haven't tested this recipe with a keto almond flour crust or with keto sweetener.
I was delighted to find this 'fancy' gluten free tart in a recent post. When I read that I should use your easy press-in tart crust, I discovered
the crust uses all purpose flour. I'm sure the tart would be wonderful, but I'll have to find an alternative 'fancy' dessert for my friend who
has celiac disease. If you have a gluten free version of this tart crust, would you please make it available? I love your fool-proof recipes and look forward to being able to make this tart for my friend in the future. Thanks!
Hi Susan, the crust can be made with all-purpose cup for cup GF flour!