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    Home / Desserts / Pies & Tarts

    Concord Grape + Walnut Frangipane Tart with a Gluten-Free Rosemary Crust

    Published Sep 27, 2014

    Jump to Recipe Print Recipe

    This concord grape tart recipe starts with a press-in, gluten-free crust that's kissed with walnuts and rosemary and tastes like a shortbread cookie. It's then topped with a walnut frangipane and halved and pitted concord grapes.

    delicious Concord Grape + Walnut Frangipane Tart with a Gluten-Free Rosemary Crust

    My friend Danese asked me to photograph her in her sunlit San Francisco kitchen making some of her favorite recipes, with the plan of compiling a cookbook to give to family and friends. We had our first session last week, when she made an innovative tomato sauce thickened with ground, toasted sesame seeds and tons of Parmesan cheese. When I asked her what she wanted to include in the preamble to the recipe, she replied that her biggest cooking secret was one that her mother taught her. "All the time that I'm cooking," she said, "I'm chanting in my head, over and over, 'I love you, I love you, I love you...'"

    walnuts

    I thought of Danese while making this tart the other day, though my mantra was slightly different. A friend had given me about 20 pounds of home-grown concord grapes and I needed a way to get through them all. Concord grapes are an old-school variety, with skins that slip easily off their flesh, three fat seeds tucked inside, and a big, sweet flavor that lets you know where the inspiration for grape-flavored candies came from. Since the grapes themselves contain a ton of natural sweetness, I like them paired with contrasting flavors: salty, bitter, and savory, so I decided to bake them into a smear of walnut frangipane nestled in a rosemary-kissed crust.

    nuts in blender

    butter in blender

    For my first try, I pressed whole grapes into the frangipane. I knew this would leave their hefty seeds in tact, but wouldn't it be lovely if the simplest method could work? Sadly, this was not the case. The hard, bitter seeds made the tart-eating experience wholly unpleasant; they would have to go.

    shot of crust

    crust

    The last time I pitted concord grapes, I was working at an upscale new restaurant in San Francisco as a pastry cook and plater. Plating was the most miserable job there because one was abandoned by the prep crew to deal with (and be held responsible for) all their foibles of the day. Tiny tarts with crusts so delicate that they disintegrated into oblivion as they were unmolded. Crème brulée that had to be frozen for exactly 5 minutes, then turned out onto plates, torched, and served at the exact second before it melted into a puddle. Napoleons with ice cream as their base layer that were assembled to order as servers tapped their feet impatiently, glaring at you for taking so long. Ten hours of this without a break and nothing to eat save for the occasional, surreptitious spoonful of ice cream left me understanding why cooks are notorious alcoholics.

    sliced grapes

    On this particular early Fall night, we had a concord grape sorbet on the menu. Plating sorbets involved laying down three tiny cubes of gelée made from champagne, sugar and gelatin (think boozy Jell-o Jigglers). These got topped with a lace tuile, over which three scoops of different sorbets were formed into quenelles by running a spoon under hot water, then trying repeatedly to form a perfect oval in sorbet that had to be just the right temperature. The plate was then garnished with concord grapes that had been peeled and seeded, as the executive chef didn't want his customers to have to chew anything. (They would have enough to chew on when they received the exorbitant bill at the end of the night.)

    filling in blender

    tart filling spread in crust

    It was while alone in the pastry station, plucking seeds from grapes the size of a fingertip as order after order piled up, that I truly knew misery.

    sugar sprinkled on tart

    overhead shot of tart

    tart on table

    I thought back to that wretched job the other day as I stood in my kitchen, seeding grapes. It was only a cup or so of grapes, and the task wasn't difficult when in the comfort of one's own kitchen with good tunes playing on Spotify and no aggro waiters glaring at me. Under these circumstances, I normally don't mind a bit of tedium. The whole thing probably only took 10 minutes. But I was coming down with a cold that made me want to crawl under the covers and watch Jason Bateman films all day long.

    top down shot of Concord Grape + Walnut Frangipane Tart with a Gluten-Free Rosemary Crust

    Thus, as I sliced grape after grape in half, trying to keep the flesh contained within their slippery skins as I yanked out those pesky seeds with my nails, I thought, as I often did at that restaurant of yore, "I hate you, I hate you, I hate you..."

    side shot of Concord Grape + Walnut Frangipane Tart with a Gluten-Free Rosemary Crust

    Thankfully after all that drama, the tart turned out beautifully. The crust and frangipane both come together in the food processor in a matter of minutes. In the oven, the grapes cook into little puddles of intensely flavored jam. The frangipane puffs up into custardy bliss, and the crust stays together enough to slice, crumbling beneath the pressure of a fork into buttery, salted deliciousness.

    tray of Concord Grape + Walnut Frangipane Tart with a Gluten-Free Rosemary Crust

    Serve slices topped with a pinch of flaky salt and a plume of unsweetened, whipped crème fraîche, and you may even hear a few "I love you"s of your own. (Though feel free to make this with seedless red or purple table grapes if you prefer.)

    top down shot of Concord Grape + Walnut Frangipane Tart with a Gluten-Free Rosemary Crust

    slice of Concord Grape + Walnut Frangipane Tart with a Gluten-Free Rosemary Crust

    More Tart Recipes:

    • Rustic Rhubarb, Almond and Honey Tart (Gluten-Free)
    • Apple Quince Tart with Gluten-Free Buckwheat Crust
    • Kinda Raw Marbled Pumpkin Tart
    • Gluten-Free Pear Custard Tart + Mulled Wine Poached Pears

    More Grape Recipes:

    • Sangrìa Verde
    • Grape, Rosemary + Gin Crush

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this grape and walnut frangipane tart, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 vote

    Concord Grape+ Walnut Frangipane Tart with a Gluten-Free Rosemary Crust

    Print Recipe Pin Recipe
    This concord grape tart recipe starts with a press-in, gluten-free crust that's kissed with walnuts and rosemary and tastes like a shortbread cookie. It's then topped with a walnut frangipane and halved and pitted concord grapes.
    Alanna Taylor-Tobin
    Prep Time: 15 minutes
    Cook Time: 55 minutes
    Chilling time: 15 minutes
    Total: 1 hour 25 minutes
    Servings: 6 to 8 servings (makes 1 (4.25 x 14.5-inch) rectangular tart, or 1 (8-inch) round tart)

    Ingredients

    Crust:

    • 1/2 cup raw walnut halves (2 ounces)
    • 1/3 cup oat flour (1.25 ounces / 35 grams)
    • 1/3 cup sweet white rice flour (Mochiko) (1.75 ounces / 50 grams)
    • 1/3 cup sorghum flour (1.5 ounces / 45 grams)
    • 3 tablespoons organic cane sugar (1 ounce / 30 grams)
    • 1 tablespoon rosemary needles
    • 1/4 teaspoon fine sea salt
    • 5 tablespoons cold, unsalted butter, in 1/2" dice (2.5 ounces / 70 grams)

    Filling:

    • 1 cup concord grapes, halved and seeded (5 ounces / 140 grams)
    • 3/4 cup raw walnut halves (3 ounces / 85 grams)
    • 1/4 cup sugar (1.5 ounces / 45 grams)
    • 1 tablespoon sweet white rice flour
    • 1/4 teaspoon fine sea salt
    • 3 tablespoons unsalted butter (1.5 ounces / 45 grams)
    • 1 large egg
    • 1 tablespoon coarse sugar
    • 1/2 cup crème fraîche whipped with 1/2 cup heavy cream, for serving

    Instructions

    Make the crust:

    • Position a rack in the center of the oven and preheat to 350º. Have a rimmed baking sheet and 4.25 x 14.5-inch rectangular tart pan (or an 8-inch round pawith removable bottom ready.
    • In the bowl of a food processor, combine the walnuts, oat, rice and sorghum flours, with the sugar, and salt. Process until the walnuts are finely ground. Add the butter and pulse until the mixture begins to clump together, about 30-60 seconds. If it doesn't come together, keep processing until it does.
    • Dump the crumbly dough into the tart pan. Use your fingers to press the crumbs first into the sides then into the bottoms of each pan to about a 1/8" thickness, taking the time to make it as even as you have the patience for. If the dough becomes sticky, chill for a few minutes and dust your fingers lightly with flour. Lightly prick the bottom of the tart with the tines of a fork in a few places. Freeze until firm, 15 minutes.
    • Place the tart shell on the rimmed baking sheet, and put in the oven (no need for weights). Bake until golden and firm, 18-22 minutes. While the crust is still hot, use the back of a teaspoon to press the sides and bottom down gently; this compresses the crust and makes it less prone to crumbling.

    While the tart shell bakes, make the filling:

    • Place the walnuts, 1/4 cup of sugar, flour and salt in the bowl of a food processor and grind very fine. Add the butter and egg and process until smooth.
    • Scrape the frangipane into the par-baked tart shell and spread into an even layer. Sprinkle the grapes on top of the frangipane and press down slightly. Sprinkle with the coarse sugar.
    • Bake the tart until the frangipane is puffed, golden, and firm to the touch, about 35-45 minutes, rotating the tart halfway through the baking time.
    • Let the tart cool for at least 20 minutes. To remove the sides, place the tart on a few small jars, ease the pan sides away from the crust, and let it slip down. Cut the tart into wedges, and serve warm or at room temperature with a dollop of the whipped crème fraîche.

    Notes

    This is a versatile tart and frangipane duo that could work with any number of fruits if Concord grapes aren't available, such as sliced plums, blackberries, ripe pear slices, poached quince, quartered figs, or seedless red or purple table grapes.
    Sweet rice flour (Mochiko) is stickier than regular rice flour and can be found in Asian markets (sometimes called glutinous rice flour, though it doesn't contain wheat gluten). If you only have regular rice flour, you may want to add 1/4-1/2 teaspoon xanthan gum, or a tablespoon of ground chia or flax seed, to help the crust hold together. If gluten is a non-issue, feel free to trade the flours in the crust and frangipane for white or whole wheat flours.
    All ounce measurements are by weight.
    Nutritional values are based on one of six servings.

    Nutrition

    Calories: 552kcalCarbohydrates: 45gProtein: 8gFat: 40gSaturated Fat: 16gCholesterol: 95mgSodium: 217mgPotassium: 260mgFiber: 3gSugar: 23gVitamin A: 835IUVitamin C: 1.7mgCalcium: 57mgIron: 1.6mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Concord Grape+ Walnut Frangipane Tart with a Gluten-Free Rosemary Crust

    This is a versatile tart and fragipane duo that could work with any number of fruits if Concord grapes aren't available, such as sliced plums, blackberries, ripe pear slices, poached quince, quartered figs, or seedless red or purple table grapes. Sweet rice flour (Mochiko) is stickier than regular rice flour and can be found in Asian markets (sometimes called glutinous rice flour, though it doesn't contain wheat gluten). If you only have regular rice flour, you may want to add 1/4-1/2 teaspoon xanthan gum, or a tablespoon of ground chia or flax seed, to help the crust hold together. If gluten is a non-issue, feel free to trade the flours in the crust and frangipane for white or whole wheat flours.

    All ounce measurements are by weight.

    Makes 1 (4.25 x 14.5-inch) rectangular tart, or 1 (8-inch) round tart

    Ingredients

    Crust:
    1/2 cup (2 ounces) raw walnut halves
    1/3 cup (1.25 ounces / 35 grams) oat flour
    1/3 cup (1.75 ounces / 50 grams) sweet white rice flour (Mochiko)
    1/3 cup (1.5 ounces / 45 grams) sorghum flour
    3 tablespoons (1 ounce / 30 grams) organic cane sugar
    1 tablespoon rosemary needles
    1/4 teaspoon fine sea salt
    5 tablespoons (2.5 ounces / 70 grams) cold, unsalted butter, in 1/2" dice

    Filling:
    1 cup (5 ounces / 140 grams) concord grapes, halved and seeded
    3/4 cup (3 ounces / 85 grams) raw walnut halves
    1/4 cup (1.5 ounces / 45 grams) sugar
    1 tablespoon sweet white rice flour
    1/4 teaspoon fine sea salt
    3 tablespoons (1.5 ounces / 45 grams) unsalted butter
    1 large egg
    1 tablespoon coarse sugar
    1/2 cup crème fraîche whipped with 1/2 cup heavy cream, for serving

    Instructions

    Make the crust:
    Position a rack in the center of the oven and preheat to 350º. Have a rimmed baking sheet and 4.25 x 14.5-inch rectangular tart pan (or an 8-inch round pan) with removable bottom ready.

    In the bowl of a food processor, combine the walnuts, oat, rice and sorghum flours, with the sugar, and salt. Process until the walnuts are finely ground. Add the butter and pulse until the mixture begins to clump together, about 30-60 seconds. If it doesn't come together, keep processing until it does.

    Dump the crumbly dough into the tart pan. Use your fingers to press the crumbs first into the sides then into the bottoms of each pan to about a 1/8" thickness, taking the time to make it as even as you have the patience for. If the dough becomes sticky, chill for a few minutes and dust your fingers lightly with flour. Lightly prick the bottom of the tart with the tines of a fork in a few places. Freeze until firm, 15 minutes.

    Place the tart shell on the rimmed baking sheet, and put in the oven (no need for weights). Bake until golden and firm, 18-22 minutes. While the crust is still hot, use the back of a teaspoon to press the sides and bottom down gently; this compresses the crust and makes it less prone to crumbling.

    While the tart shell bakes, make the filling:
    Place the walnuts, 1/4 cup of sugar, flour and salt in the bowl of a food processor and grind very fine. Add the butter and egg and process until smooth.

    Scrape the frangipane into the par-baked tart shell and spread into an even layer. Sprinkle the grapes on top of the frangipane and press down slightly. Sprinkle with the coarse sugar.

    Bake the tart until the frangipane is puffed, golden, and firm to the touch, about 35-45 minutes, rotating the tart halfway through the baking time.

    Let the tart cool for at least 20 minutes. To remove the sides, place the tart on a few small jars, ease the pan sides away from the crust, and let it slip down. Cut the tart into wedges, and serve warm or at room temperature with a dollop of the whipped crème fraîche.

    cat and walnuts

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    Reader Interactions

    Comments

    1. Karishma says

      September 28, 2014 at 12:52 am

      This looks so delicious! I love the combo of the grapes, the tart, the rosemary.

      I'm glad to know it was worth the extra effort of seeding the grapes!

      Reply
      • Alanna says

        September 29, 2014 at 11:38 pm

        Thanks, Karishma! I wanted to make sure it was really necessary first. :) Though someone just told me they found seedless concord grapes - hurray!

        Reply
    2. Liz @ Floating Kitchen says

      September 28, 2014 at 4:33 am

      Love these photos. Especially the kitty photo-bomb at the end! And your writing made me laugh, although I'm sorry you had to seed all those grapes!

      Reply
      • Alanna says

        September 29, 2014 at 11:39 pm

        Haha, thanks Liz! He likes to sneak up on me sometimes. :)

        Reply
    3. Medeja says

      September 28, 2014 at 6:58 am

      A wonderful treat!

      Reply
      • Alanna says

        September 29, 2014 at 11:39 pm

        Thank you!

        Reply
    4. Sini | My Blue and White Kitchen says

      September 28, 2014 at 7:35 am

      Concord grapes! I'm doing a happy dance whenever I spot some. They really are that fantastic. This tart looks luscious and totally worth the extra minutes in the kitchen + those bloody old memories. P.S. LOVE your friend Danese's cookbook idea! P.P.S. KITTY!!

      Reply
      • Alanna says

        September 29, 2014 at 11:40 pm

        Ha! Thank you so much Sini!

        Reply
    5. Katrina @ Warm Vanilla Sugar says

      September 28, 2014 at 9:56 am

      I haven't ever baked with grapes before, so this is definitely intriguing. Lovely crust too!

      Reply
      • Alanna says

        September 29, 2014 at 11:41 pm

        Thanks, Katrina! They work surprisingly well!

        Reply
    6. Cook Sophie Cook says

      September 28, 2014 at 2:17 pm

      The tart looks like it was worth the effort with the grapes - at least it made a great story (and made me smile)!

      Reply
      • Alanna says

        September 29, 2014 at 11:41 pm

        Aw! Thank you Sophie. :)

        Reply
    7. Shelly @ Vegetarian 'Ventures says

      September 28, 2014 at 11:23 pm

      SO gorgeous! Sometimes the most labor-intensive recipes end up the best - gotta work for them! : )

      Reply
      • Alanna says

        September 29, 2014 at 11:41 pm

        Yeah, for real! Thanks Shelly. :)

        Reply
    8. Rivki Locker says

      September 28, 2014 at 11:48 pm

      I can't believe how purple those grapes stayed even after baking. So many fruits lose their color in baking. This looks just LOVELY.

      Reply
      • Alanna says

        September 29, 2014 at 11:42 pm

        Thank you Rivki! I love how pretty and purple they are, too. :)

        Reply
    9. Isadora Lassance says

      September 29, 2014 at 3:11 am

      I LOVE your friends cooking mantra! That is hilarious and I'm totally going to start chanting that when I cook! I bet it really does make the food taste better! I don't think I've ever cooked with grapes before, but this tart is beautiful and I love the walnut and grape combo. And as you probably could have guessed, I'm in love with the pic of your cat at the end, adorable :)

      Reply
      • Alanna says

        September 29, 2014 at 11:56 pm

        Thank you Izy! He sure is a cutie (like all orange tabbies!)

        Reply
    10. Christine says

      September 29, 2014 at 12:01 pm

      Your friend's kitchen mantra is the sweetest thing! Also, what a lovely idea she has to make a cookbook for her friends and family. Your tart with frangipane and rosemary has me salivating over here - I HAVE to make this! Gorgeous!

      Reply
      • Alanna says

        September 29, 2014 at 11:57 pm

        I know, right?! Please let me know if you give it a go. :)

        Reply
    11. Salvegging says

      September 29, 2014 at 9:40 pm

      pinning! i just bought concord grapes today at whole foods that are seedless! i made a cornmeal cake last year with the concords via bon apetite and it was scrumptious. so happy you posted this. Do you think an equal oat-spelt-all purpose mix would fare alright in the crust? love press-in crusts : )

      Reply
      • Alanna says

        September 30, 2014 at 12:01 am

        What?! That just made my day! I didn't know seedless concords existed - hurray! Also it apparently leads me to write bad poetry. :) I think that flour combo should work perfectly. If the dough doesn't come together after 30 seconds, just add another tablespoon of butter. I posted a gluten-full version here if you want to compare the two recipes, too: https://bojongourmet.com/2013/05/rhubarb-bourbon-brown-butter-tart-with.html. Come back and let me know how it goes!

        Reply
    12. [email protected]&Savour says

      September 30, 2014 at 4:20 am

      Thank you for that crust recipe! I can see that being very versatile--lots of possibilities, don't you think?

      Reply
      • Alanna says

        October 01, 2014 at 10:46 pm

        Very much so! You could use any nut, and swap the rosemary for other flavors. Please let me know if you make it!

        Reply
    13. todd wagner says

      September 30, 2014 at 4:40 am

      'I love this tart, I love think tart, I love this tart...'"

      Reply
      • Alanna says

        October 01, 2014 at 10:47 pm

        Ha! Thanks Todd. :)

        Reply
    14. Laura Dembowski says

      September 30, 2014 at 12:38 pm

      This tart is so beautiful! I love Concord grapes. They taste how grapes should taste in your mind but almost never do. So worth the pitting.

      Reply
      • Alanna says

        October 01, 2014 at 10:47 pm

        I completely agree! I've had so many this year but each one I pop in my mouth still blows me away.

        Reply
    15. Laura (Tutti Dolci) says

      September 30, 2014 at 11:47 pm

      You make the prettiest tarts! I'm smitten with the grapes and rosemary pairing!

      Reply
      • Alanna says

        October 01, 2014 at 10:48 pm

        Aw, thank you Laura! The two go really nicely together, don't they?

        Reply
    16. Ksenia @ At the Immigrant's Table says

      October 01, 2014 at 1:32 pm

      Gorgeous frangipane, but even more beautiful words. Reading about the "I love you" mantra and your own concord grape hell brought a smile to my face on a morning that has been far from pleasing. If that's not the true intent of blogging, I don't know what is.

      Reply
      • Alanna says

        October 01, 2014 at 11:11 pm

        What a kind thing to say - thank you Ksenia. I'm sorry you've had a rough morning and I hope that the day has improved!

        Reply
    17. cynthia says

      October 01, 2014 at 11:26 pm

      Oh my goodness, Alanna -- this tart took my breath away! It's so, so beautiful. I am such a huge fan of herbs in tart crusts, and frangipane, and creme fraiche, and all of this!! Just perfection. (P.S. Your tales of working in a restaurant kitchen sound grueling to say the least... and bahaha "I hate you, I hate you, I hate you"! Clearly, it didn't affect the outcome in the least!)

      Reply
      • Alanna says

        October 02, 2014 at 1:55 am

        Aw! Thank you Cynthia! Yes, hopefully I didn't transfer my bad vibes to the many mouths that ate this! Thanks for reading my post, lady. :)

        Reply
    18. Sue/the view from great island says

      October 03, 2014 at 12:35 am

      You are a true artist --- this is spectacular, and I just love the combination of frangipane with all kinds of fruit. One of the farmer's at our Sunday market sells seedless Concords, but you know, the flavor isn't there. You can't mess with Mother Nature, she knows what she's doing! Fabulous post!

      Reply
      • Alanna says

        October 03, 2014 at 6:21 am

        You sweetheart! Thank you, Sue. Ok, I'm glad to know the seedless Concords aren't all that - now I don't feel so bad for writing this ranty post.

        Reply
    19. Danguole says

      October 03, 2014 at 5:35 am

      I love your story. Sometimes I think it'd be fun to work in a restaurant... And I obviously have no idea of what it would be like. Thanks for reminding me what a gift (so cheesy a way to put it, but it's true) being able to have an "I love you" mantra is.

      Also, the flavors! The photos! Ahhhh. You're the best. xo.

      Reply
      • Alanna says

        October 03, 2014 at 6:47 am

        Aw, thanks lady!! Restaurant work can be fun... though I'm pretty sure "I love you" is the last thing most restaurant cooks are chanting. ;)

        Reply
    20. Alana | Fix Feast Flair says

      October 04, 2014 at 4:45 am

      Alanna, this is incredibly beautiful and I love the story you shared along with it. The fantasy of working in a restaurant kitchen is definitely more beautiful than the reality (I never worked in the kitchen but I worked in restaurants for years and saw how hard the kitchen worked). And the photos of this tart are GORGEOUS!! Incredible.

      Reply
      • Alanna says

        October 07, 2014 at 5:15 pm

        Too right about the reality of restaurant work - ugh. Thank you so much for the kind words, Alana!!

        Reply
    21. Alison @ Food by Mars says

      October 04, 2014 at 5:11 pm

      Obsessed with how beautiful this is, it sounds amazing. I just tried making concord grape jam and that was the first time I really ever had them not inside a Smuckers jar... AMAZING.

      Reply
      • Alanna says

        October 07, 2014 at 5:15 pm

        Yum! I bet that was spectacular. Thank you for the kind words!

        Reply
    22. Anonymous says

      October 05, 2014 at 2:42 pm

      beautiful, inspiring, and endlessly adaptable! but i can't wait to try it just as it is here. fingers crossed for concord sightings...
      with adaptations in mind, if i were going to sub in hazelnuts for the walnuts, do you think i could just throw them in raw, skin and all? or should i toast/remove the skins.
      thanks again - you've sparked many creative adventures in my kitchen

      Reply
      • Alanna says

        October 07, 2014 at 5:25 pm

        Crossing fingers for Concords! I think you could go either way with the hazelnuts, toasting them if you want a more pronounced flavor and leaving them raw for more subtlety and a faint touch of bitterness from the skins. Please let me know what you try, and thank you so much for the kind words!

        Reply
      • Anonymous says

        November 06, 2014 at 3:32 pm

        they never did turn up so i went with seckel pears and used the whole raw hazelnuts - that rosemary crust calls to me when it's not around! incredibly good. i've made it twice, so: thank you thank you!

        Reply
      • Alanna says

        November 06, 2014 at 6:04 pm

        Ooooooh!!! That version sounds completely amazing! I just saw some seckel pears, and now I'm dying to try your variation. Thank you so much for the note!

        Reply
    23. Oxana says

      March 30, 2015 at 5:36 pm

      So lovely cake! I'm sure it's delicious! Your photos amazing, as always=) Love all your works!

      Reply
      • Alanna says

        April 12, 2015 at 6:18 am

        Aw, thank you!

        Reply
    24. leslie says

      February 22, 2016 at 9:52 am

      Hi, can i use bresil nut for the crust ? and maybe for the frangipane

      Reply
      • Alanna says

        February 23, 2016 at 1:10 pm

        No idea, but please let me know how it goes!

        Reply
    25. Michelle says

      June 28, 2017 at 5:23 pm

      I have had this recipe pinned forever and I just tried it tonight. It was AMAZING! I used apricots because they are in season here in GA and it was SO good. You would never know the crust is gluten free. I can't wait to try different nut/fruit combos. Thank you so much for sharing. I already know this will be a regular item on my menu.

      Reply
      • Alanna says

        June 28, 2017 at 5:43 pm

        That's wonderful! Apricots sound AMAZING here - I'll have to try it. There are a bunch of recipes in my cookbook with a similar crust too. ;)

        Reply
    26. Maria says

      November 25, 2017 at 2:34 pm

      Hello Alanna!

      I loooooove this recipe and it has been a big hit thus far. I plan to make it one day ahead of serving this time though...is it ok to leave out room temperature for a day or so if carefully sealed? Would refrigerating/freezing ruin the texture?

      Reply
      • Alanna says

        November 26, 2017 at 10:21 pm

        Hi Maria! Apologies for the delay. I just tried leaving a different tart with a similar crust out at room temp for a day and the crust got quite soft. I think refrigerating it should be the best bet and keep the crust as crisp as possible. Maybe let it come to room temp for an hour or so before serving? Please let me know how it goes!

        Reply

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    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Lofty Gluten-Free Lemon Poppy Seed Cake

    Gluten-Free Lemon Tart with Almond Flour Crust

    Soft and Chewy Gluten Free Chocolate Chip Cookies with Brown Butter and Flaky Salt

    Soft & Chewy Gluten-Free Chocolate Chip Cookies

    matcha chocolate chip cookie on a piece of parchment

    Matcha Chocolate Chip Cookies (Vegan & Gluten-Free)

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    Bored with breakfast? Sweet potato breakfast bowls Bored with breakfast? Sweet potato breakfast bowls to the rescue! 💫

These are creamy, sweet, savory, spicy, plus vegetarian and DF to boot. Topped with wilted greens, poached egg, and coconut "bacon" for cronch.

Finish with toasted sesame oil and shichimi togarashi for Japanese vibes. 

Bojon appétit!

https://bojongourmet.com/sweet-potato-breakfast-bowl-eggs-greens/

#sweetpotatoes #sweetpotatobowl #glutenfreebreakfast #vegetarianbreakfast #f52farmstand
    New recipe on TBG today: 🍋 GF lemon poppy seed New recipe on TBG today: 🍋 GF lemon poppy seed cake. It's moist, lofty, tender, and so easy to make.

This is a smol sheet cake (8x8) that you can whip up in under an hour with just one bowl and a whisk. Swipe to see how easy it is to make!

I especially love making this cake with Meyer lemons - so obsessed with their sunny, floral flavor! It pairs beautifully with nutty poppy seeds, which add a bit of crunch and old-world flavor.

Made with some whole grain flours, no gums, and with DF and refined sugar-free options too.

Recipe linked @the_bojon_gourmet

https://bojongourmet.com/gluten-free-lemon-poppy-seed-cake/

#lemoncake🍋 #glutenfreebaking #alternativeflours #glutenfreeflours #gfbaking #bakingfromscratch #lemonpoppyseed #poppyseedcake
    Sunny GF #lemontart vibes for a dark Friday! 🌝🍋

This is our 🤷‍♀️ day of rain and clouds here in NorCal and I'm definitely craving brightness in all forms, including and especially citrus! 

You can make this golden-hued tart with regular lemons, but I especially love the floral taste of Meyers if you have access to them. 

The bright and tangy lemon curd gets baked in my tender, buttery almond flour tart crust, a reader favorite since I shared it in my cookbook back in 2016. 

Top it with whipped creme fraiche and bee pollen for a dessert that looks like it came from a fancy-pants bakery but is actually super easy to make yourself. 

Stay dry out there, friends! 

#lemonlove #glutenfreebaking #f52farmstand #citrus #citrusseason #tarts 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    Creamy, vegan quiche made with @Hodofoods All-Day Creamy, vegan quiche made with @Hodofoods All-Day Egg Scramble for a vibrant filling loaded with eggy, cheesy vibes! 🌈✨
 
This recipe starts with my flaky gluten-free pie crust and a mess of sauteed veggies. For the filling, just blend #hodoeggscramble with plant milk, corn starch, a bit of maple sugar, and baking powder. The sugar balances the flavor, and a pinch of baking powder gives it a bit of fluff. 
 
Whip one up for a satisfying brunch dish everyone can enjoy! Get the recipe @hodofoods. 
 
#quiche #veganquiche #glutenfreebrunch #plantbasedlife #veganbombs #dairyfreerecipes #veganfoodvideos #veganrecipeshare #hodofoods #hodoyearofyum

https://www.hodofoods.com/recipes/creamy-vegan-quiche
    GF DF Lemon Almond Olive Oil Cake ✨ Gluten and GF DF Lemon Almond Olive Oil Cake ✨

Gluten and dairy-laden cakes *wish* they could be as moist and tender as this cake, which gets loads of flavor from fruity olive oil and a meltingly tender crumb from nubby almond flour. 

Nibble slices plain with a cup of tea, or dress up wedges with sugared strawberries and a dollop of whipped cream or coconut cream. 

The cake can be made up to a few days ahead; it just gets better and better as it sits. Feel free to try this cake with other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange.

🎥 by @nadia.creativity & @rdaphoto 💞

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-olive-oil-cake-lemon-almond-flour-dairy-free/

#oliveoilcake #glutenfreecake #almondflour #almondflourrecipes #lemoncake #citrusseason
    Weekend #brunch vibes ➡️ flaky GF quiche with Weekend #brunch vibes ➡️ flaky GF quiche with spinach, leeks & Gruyere ✨

This recipe starts with my flaky gluten-free pie crust filled with savory custard, sautéed leaks, spinach, and lots of delicious melty cheese. 

Swipe to see how it’s made it! 

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-quiche/

#brunchideas #quiche #gruyere #glutenfreequiche #glutenfreebaking

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