Gluten Free Strawberry Almond Tarts Recipe

by Carol Kicinski on June 26, 2011

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Gluten Free Dairy Free Strawberry Almond Tarts

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 Dairy Free Strawberry Almond Tarts

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.


This Gluten Free Strawberry Almond Tarts recipe makes 4 (4-inch) tarts or 1 (8-inch) tart

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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{ 16 comments… read them below or add one }

Lisa June 26, 2011 at 6:22 pm

How delightful!

oooh – ps. I was in a bookshop in Melbourne, Australia, and came across your book! How very exciting!


Carol Kicinski June 28, 2011 at 11:36 am

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!


InTolerantChef June 27, 2011 at 8:45 am

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…


Carol Kicinski June 28, 2011 at 11:37 am

Thank you and I am thinking these would be pretty darm good with blueberries as well!


Kim (Cook It Allergy Free) June 27, 2011 at 6:36 pm

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


Carol Kicinski June 28, 2011 at 11:38 am

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 :)


Helene June 27, 2011 at 7:10 pm

Amazing! Love anything with strawberries.


Carol Kicinski June 28, 2011 at 11:38 am

Thank you Helene!


jas @ gluten free scallywag June 27, 2011 at 11:31 pm

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!


Carol Kicinski June 28, 2011 at 11:40 am

I think it is the seeds more than the flavor for me. They don’t bother me in jam or cooked down in tarts.


Stephanie July 1, 2011 at 1:25 am

I have just discovered the joys of baking w/ almond paste! I love that freshly-opened first whiff! These tarts look delicious!


Carol Kicinski July 1, 2011 at 8:26 pm

Oh man Stephanie, I so agree – that smell as you open the can is intoxicating!


Lisa @ Allergy Free Vintage Cookery September 18, 2011 at 8:40 am

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


Theophanie September 18, 2011 at 1:51 pm

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.


Carol Kicinski September 19, 2011 at 10:33 am

Welcome Theophanie! So happy to have you jump on over here. Loved that tea party post! Enjoy!


janet March 10, 2012 at 11:57 pm

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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