Go NUTS this weekend

Are you looking for something scrumptious and nutty? Look no more!


Serves 8

Prep 20 min (+cooling & 1 hr resting time)

Cooking 55 min



1 cup gluten-free plain flour

1/2 cup almond meal

1/3 cup icing sugar mixture

125g butter, chilled, chopped

1 egg yolk

2 tsp iced water

Frangipane filling

70g butter, softened

1/3 cup caster sugar

1 egg

2/3 cup almond meal

2 tbs gluten-free plain flour

Nuts & Seed topping

20g butter

1/3 cup honey

1 tsp ground cinnamon

1/2 cup natural almonds

1/2 cup cashews

1/2 cup pistachios

1/2 cup macadamias

2 tbs pine nuts

2 tbs pepitas (pumpking seeds)

1 tbs sunflower seeds


  1. Process flour, almond meal, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk and water. Process until the dough just comes together. Turn onto a surface lightly dusted with gluten-free flour. Lightly knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 min to rest.
  2. Roll out pastry between 2 sheets of baking paper to a 3mm-thick rectangle. Line an 11cm x 34cm rectangular tart pan with removable base with pastry. Trim edges. Place in fridge for 30 min to rest.
  3. Preheat oven to 180 degrees. Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights or rice. Bake for a further 10 minutes or until golden. Set aside for 5 min to cool.
  4. To make frangipane filling, use an electric mixer to beat butter and sugar in a bowl until pale and creamy. Beat in the egg. Stir in almond meal and flour until combined. Spread over pastry case.
  5. To make the nut and seed topping, stir the butter, honey and cinnamon in a saucepan over high heat until butter melts. Bring to the boil. Remove from heat. Stir in almonds, cashews, pistachios, macadamias, pine nuts, pepitas and sunflower seeds. Spoon over frangipane.
  6. Bake for 15 min. Cover with foil and bake for a further 15 min or until golden. Set aside to cool. Cut into slices and enjoy!




Credit:Taste Magazine/Coles

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