It feels like a really long time since I’ve posted anything here. Mainly because it is. I didn’t really mean to disappear from the blog (and, to a large extent, social media) for quite so long.

Basically, shit happens.


But now, it’s September and life has returned/is returning to something approaching normal (or as normal as possible given that we can now say that we’re getting married next month) and I’m finally using the kitchen as something other than a dumping ground for empty pizza boxes.

In my book, summer doesn’t end until I have to start wearing a coat to work in the mornings and I’m nowhere near that stage at the moment. There is the most splendid array of produce available at the moment and I used a few of my favourites – apricots, peaches and nectarines – to make these lovely little tarts. The combination of butter-y, shortbread-y pastry, squidgy almond frangipane and, finally, sweet and sticky fruit is just the best. So here’s to September. Let’s make it a good one.


mixed stone fruit + almond tarts {gluten free}

Yield: 4 tarts

This pastry recipe will make twice what you need for four tarts. I usually freeze the excess because it's always worth having a little pastry in the freezer for emergencies. Or you can just double the filling recipe and make eight tarts...There's no need to blind bake the pastry before filling and so it's a relatively forgiving recipe. You can use whatever fruit you like here; I had a random assortment of apricots, a slightly ropey looking flat peach and a blood nectarine (which was undeniably pretentious but delicious). If you can find the latter, the colour is really stunning but you can use plums or berries or whatever really.


    For the pastry:
  • 120g (1 cup) rice flour
  • 50g (1/2 cup) ground almonds
  • 60g (1/2 cup) corn starch (corn flour)
  • 2 teaspoons sugar
  • 115g (1 stick) unsalted butter, cold and cubed
  • 1 egg, beaten
  • 2 - 3 tablespoons ice cold water
  • For the filling:
  • 115g (1 stick) unsalted butter, softened
  • 115g (1/2 cup) golden caster sugar
  • 1 egg, beaten
  • 115g (1 cup + 2 tablespoons) ground almonds
  • Zest of a lemon
  • 2 - 3 mixed stone fruit (I used a flat peach, an apricot and a blood nectarine), stoned and sliced
  • Flaked almonds


  1. To make the pastry, place the rice flour, ground almonds and corn flour in a food processor with the sugar and salt. Add the butter and pulse a few times until the mixture resembles (large) breadcrumbs. Add the egg and the water and pulse again until the mixture starts to clump together (you may need a touch more water). Tip the dough out onto a lightly floured surface and bring it together with your hands. Divide the dough into two and set half aside for another purpose (I generally wrap it up and freeze it).
  2. Take the half of the dough that you've reserved to make the tarts and divide it into four. Roll out each piece on a well-floured surface until it's big enough to line four small tart tins with removable bases - mine are 4 inches in diameter.
  3. Gently transfer the pastry to the tin, fixing up any tears as you go and remove the overhanging edges. Put the pastry cases in the fridge to chill for half an hour or so.
  4. Preheat the oven to 180C/350F.
  5. To make the frangipane filling, beat together the butter and sugar until light and fluffy. Gradually add the beaten egg, continuing to beat. Finally, fold through the ground almonds and lemon zest.
  6. Divide the almond mixture between the tarts and smooth out to the edges. Top with a couple of slices of fruit and a scattering of flaked almonds. Bake for 30 - 35 minutes until the pastry is cooked through and the filling is firm but still chewy. Allow to cool a little before serving, ideally with something rich and creamy.
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22 Responses to "mixed stone fruit + almond tarts {gluten free}"
  1. cynthia says:

    Oh, these are SO dreamy!! I can’t get enough of frangipane in anything and with stone fruit, it sounds heavenly. (And P.S. I cannot cannot believe you’re already getting married next month. AHH SO EXCITED for you, Kathryn!!!)

  2. Amanda Paa says:

    even though we miss you while you’re gone, it’s always great to pick right back up, like friends do. life is busy, and time can’t be recreated. so it’s good that you’re enjoying those things and might not be able to write as much. following you through instagram, i know you’re always creating delicious things regardless! these tarts are so beautiful. and i’m sure delicious with that flaky crust. would be perfect for a dessert table. xo

  3. I totally get it — sometimes you just need a break from this crazy blogging thing, especially when you’ve got tons of other stuff going on. But yay! Welcome back, we’ve missed you.

  4. Gillian says:

    These tarts sound so amazing! I’m always trying to find gluten free tart recipes that don’t contain a long list of gf substitutes. I think I’m going to make these this week :) Thanks for sharing!

  5. Kate says:

    The light in your photos is just dreamy, and the tarts themselves sound YUM. Also, what Cynthia said, you’re getting married so soon – so so so exciting!!! xxx

  6. Cathryn says:

    These look so delicious and I’m not a huge fan of cooked fruit. I totally agree about September, there’s no way it’s winter coat weather yet. I’m holding on to every last bit of sun. It’s so exciting counting down to weddings, February seems a while away for us but I know it will fly by especially once baby arrives.

    Such gorgeous photographs too!

  7. Yay for being strong enough to just take a break and DO LIFE. Hope all is going well and so so happy to have you back girl! These looks super delicious, and I agree about summer – its still kickin’! AND YAY about get getting married! Eeeeeee! So super pumped for you <3 <3 <3

  8. I missed your posts, but I totally understand the struggle of just balancing everything, all at once, and still feeling good about it. Between the filling and that lovely crust, I just want to tuck the last of the summer berries in there and call it a day :)

  9. Oh HEY! The blogosphere missed your posts :)

  10. Kristen says:

    As someone who pretty much took the summer off, I hear you…but I missed you over here! Glad your back and happy marrying month!
    Hope everything is ok, friend!

  11. Hi Kathryn,
    I was so happy to see this new post from you. I first found your blog 2 posts ago when you spoke about wellness bloggers. Since then you have been so prominently in my blogging consciousness. I loved what you shared on that post and your writing. That post coincided with when I started my blogging endeavors. I was and am so new to the world of blogging and reading your post had me consider that I could actually become part of this community. That someone else thought similarly to me and spoke about the things that I care about really mattered to me. So thank you for being a light for me in those early days, in an otherwise overwhelming sea of noise.
    I am really happy to hear that you are well. These little tarts are perfection. And, congratulations on your upcoming wedding!

  12. Glad you are back! Taking a break, or even just making time to breathe, I find more and more is so important. Easier said than done, but hoping all is well. You have some exciting stuff ahead! ;) These are just the prettiest little tarts. I always forget how much I love stone fruits this time of year. Lovely, Kathryn!!

  13. Girl, taking a break sometimes is the best thing to do. I hope all is well! These tarts are gorgeous and I love the combination of almonds and stone fruit!

  14. Welcome back! I missed your posts but as you said, shit happens. I can’t believe summer is coming to an end- in Canada it gets cold quite quickly and while I am looking forward to sweater weather, I am going to hold on to summer for as long as I can. I’ve been eating so much stone fruit, especially peaches, since they’re in season and so juicy right now! These tarts sound so lovely and I hope everything is okay on your end <3

  15. Sini says:

    What a great way to “come back” – these treats look fabulous and (I’m 100% sure of it) taste like those warm, seemingly never ending summer evenings. Gosh, can’t believe you’re getting married next month already! So exciting! Autumn bride <3

  16. Kathryn, I hear you about the long break from blogging. I just posted for the first time after more than 2 months! It felt weird, but really good to have a break.
    Once again I wish I could pluck your recipe from the screen. Your tarts looks heavenly and I wish I could eat one right now:)

  17. Magda says:

    As always, I love your sweet creations, especially your pastries. Nice to have you back here and good luck with the wedding preparations!

  18. I’ve been missing your blog posts!

    And ah… I can’t believe next month is your wedding. I’m so happy and excited for you!!! Please share lots of photos:-)

  19. I feel you. I have been totally neglecting the blog this year. Sometimes life just gets in the way! This tart is just beautiful.

  20. It’s ok to take some time to off! Blogging shouldn’t be something you “have” to do! I just love seeing new posts pop up in my reader. And this recipe is really lovely!!

  21. I have barely posted anything all summer, although I had plans for so many recipes. Oh, well. Life does indeed go on. I love your tarts. The pastry looks simple, but I am sure the almond flour adds a lovely nutty texture. And summer fruits are the best. I don’t want them to go away!

  22. Linn says:

    This small tarts look so delicious! I found the photo of it at Pinterest, had to click on it and found your blog – which I think is amazing. So many beautiful photos and so many recipes that I think I have to try. And I love your header with the whisks – that is so cute! Thanks for all the inspiration!

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