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Gluten Free Blueberry Frangipane Tart

Servings: Serves 12


½ cup Virgin Coconut Cooking Oil, Organic
½ cup Turbinado Sugar, Organic
2 eggs
2 teaspoons vanilla extract
1 cup Almond Flour, Raw
1/4 cup Gluten-Free Flour
1 cup blueberries

Frangipane is a pastry filling that uses almonds as the main ingredient, but our fearless chefs have taken it to an entirely different (and tasty) level with these delicious Gluten-Free Blueberry Frangipane Tarts. Make it even better with our Gluten-Free Tart Crust!


  1. Place coconut oil and turbinado sugar in the bowl of a stand mixer. Mix until fluffy.
  2. Add egg and vanilla extract and mix until fully incorporated.
  3. Add almond flour and gluten-free flour. Mix well.
  4. Spread frangipane into par-baked pie crust in an even layer almost to the top.
  5. Wash blueberries well, and sprinkle over frangipane filling.
  6. Return tart to oven for 20 minutes.
  7. Cool on a rack 30 minutes, and enjoy!


Serving Size: 89 g

Calories: 370
Total Fat: 29 g
Saturated Fat: 22 g
Protein: 4 g
Total Carbohydrate: 28 g
Dietary Fiber: 2 g
Cholesterol: 35 mg
Iron: 1 mg
Sodium: 140 mg
Calcium: 57 mg


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