This stone fruit almond tart has a gluten-free almond crust with a honey frangipane filling and topped with stone fruit rosettes to make a beautiful and delicious dessert!
I seem to be a late arrival to most trends. Back when boot-cut jeans became popular, I was still sporting the tapered look. I finally switched over to boot-cut, but of course, everyone else had moved on to skinny jeans. Story.of.my.life. 🙈
Well, it wouldn’t be classic me if I wasn’t late to yet another trend—the food roses. I’ve only recently started seen them on Instagram from my friend, Christine, and I thought it would be cool to make a tart filled with fruit roses! Apparently that idea has been thought of already…a lot! 😂
What sets this tart apart from others is the fact that it’s free of gluten, dairy, and refined sugar! It also has an assortment of mixed stone fruits which makes it beautifully vibrant and colorful!
I’m not going to lie, making the fruit flowers takes time and patience…and lots of it! The softer fruits, like the nectarines and plums, were much easier to work with, while the crispy, firm peaches were more difficult because the “petals” don’t want to bend. Really thin slices work much better. I had to re-roll some of them a few times, but if you can get it to look rose-ish, you can easily add petals and tweak it a bit once you set it inside of the tart filling.
When I finally finished the fruit roses, the tart was a sight to behold. Gorgeous shades of red, orange, yellow, purple, and magenta swirls filled the pan. I almost didn’t want to bake it since fruit and veggies usually loose their color after baking.
I was so happy when I opened the oven and saw that the fruit actually kept much of its color after baking. I also loved how each slice was beautiful and unique. This may be a dessert that takes some extra effort, but it’s definitely worth it in my opinion! It’s delicious, made with wholesome ingredients, and a show-stopper—a win-win-win!
If you give this a try, please tag me and #wifemamafoodie on Instagram so that I can see your creations! I just love when you share your photos with me!
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Stone Fruit Almond Tart
- Yield: 1 9-inch tart 1x
Description
This tart has a gluten-free almond crust with a honey frangipane filling and topped with stone fruit rosettes to make a beautiful and delicious dessert!
Ingredients
Almond Crust:
- 1 cup gluten free all-purpose flour or regular all-purpose flour if not gf (I used Bobs Red Mill Gluten-Free 1-to-1 Baking Flour
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- 3/4 cup Super-Fine Almond Flour
- 2 tablespoons flaxseed meal
- pinch of salt
- 1/4 cup butter or Coconut Oil
, softened
- 2–4 tablespoons honey
or pure maple syrup
, just enough for dough to come together
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, softened
or 
, just enough for dough to come togetherFilling
- 1 tablespoon softened butter (can be dairy free) or Coconut Oil
- 1/4 cup honey
- 1 cup Super-Fine Almond Flour
- 2 tbsp gf all-purpose or regular all-purpose flour (I used Bobs Red Mill Gluten-Free 1-to-1 Baking Flour
- pinch of salt
- 1 teaspoon Vanilla Extract
OR 1/2 teaspoon almond extract, optional
- 2 eggs
- 2–3 pounds ripe but firm mixed stone fruit, halved, pitted, and thinly sliced (I used peaches, white peaches, plums, apricots, and black velvet apricots)
OR Instructions
Almond Crust:
- In a large bowl, mix together flours, flaxseed meal and salt. Cut in butter/coconut oil until well incorporated, flour mixture is crumbly and no large chunks remain. Add honey or maple syrup, a tablespoon at a time, and stir together. Add just enough needed for crust to hold together (to press into the pan). It should stay together when pressed between your fingers.
- Press the crust mixture into the bottom and up the sides of a greased 9-10″ fluted tart pan (mine is 10″). Prick all over with a fork and place into the freezer for 15 minutes. Preheat the oven to 350F. Place the tart pan onto a baking sheet before placing in the oven. Bake the crust for 10-12 minutes, remove and let cool.
Filling:
- Using a mixer or wooden spoon, beat the butter, honey, almond flour, all-purpose flour, salt, vanilla, and two eggs until well combined and smooth. Pour into the tart crust and top with stone fruit flowers or slices and bake in preheated 350F oven for another 45 to 60 minutes or until the center is set and fruit is tender.
Stone Fruit Roses:
- Tip: Be aware that the rose making process took me about an hour. It may take your more or less time, but this is definitely the most time consuming part of this dessert. You can begin making the roses in advance if you have little shallow cups to hold them in place. Also, I didn’t peel my fruit because I wanted the color of the skin to show, but it does cause a bit of difficulty when cutting slices (the thicker slices are a bit stringy). For easier slicing, use a very sharp knife.
- To begin, cut your fruit in half, remove the pit and place one of the fruit halves cut side down (horizontally) on your cutting board. Using a very sharp or serrated knife, begin making very thin (1/8″) slices. Remove the two end cuts and being to fan out the slices into a long line of overlapping slices. See above photo collage for reference. Starting at one end, begin rolling the slice into a tight spiral, using both hands to keep the petals together. I found this video helpful (she uses both halves, but just use 1 half). Keep in mind the more crispy the fruit and thick the slices are cut, the more difficult it will be to roll. Thin slices and the softer fruits (plums & nectarines) will be much easier. Don’t worry if it’s not perfect or if you don’t use all of the slices. You can add slices to the rose after you place it in the tart to make it look more full. I tried to distribute colors and sizes too, but feel free to place them wherever you want. As you roll the roses, place them on the filling in the tart, which will help them to stay in place. Continue to roll roses until the tart is filled.
- Category: Dessert, Gluten-Free
You may also enjoy these similar recipes:
Honey Scones with Vanilla Roasted Stone Fruit
Blueberry Peach Coffee Cake
Rustic Plum Tart
I made this tart this weekend and absolutely love it! It’s both beautiful and delicious! However, if I make it again, I would make it with a thinner crust and more fruit.
Looking over the ingredients, I believe this tart has roughly 71g of protein when all-purpose flour is used (instead of gluten-free flour). I hope that’s helpful!
This looks beautiful!! And just what I am looking to make in a few weeks. Question: Flax and I do not agree – is there a sub I could use instead?
Thanks!!
Hi Rachel! Thank you for the kind words! The flax is just to help hold the crust together a little better, but you can try using ground chia seeds instead or just omit it altogether. Let me know how it goes!! 🙂
Hello!! If I made this without eggs, do you have any recommendations on what would work best? Apple sauce? Flax eggs?
Thanks!
sarah
Hi Sarah! The eggs help the filling to firm up, so without them I’m not sure if it’d be the exact same. I looked up a couple of vegan versions on the internet and saw one recipe that used aquafaba and another, ground chia seeds. I know flax eggs are a common vegan substitution, so a couple of tablespoons of flax seed meal may help it hold together, but without trying it, I couldn’t say for certain. Please let me know if you do give it a try and how it turns out! If you’re interested, I’ll try to create a vegan almond tart to add to the blog in the near future!
Ha! I am slow on the trends, as well. I finally started wearing skinny jeans and now flares are back. Whatever.
This tart is absolutely beautiful. I love the quality ingredients, as well. Going to have to try this soon when stone fruits are in season.
Hi, I just finished making this recipe and while it still came out well the 9″ pan seemed far smaller than it should’ve been. Is it supposed to be a 12″? Your tart is beautiful!
Hi Liz! Glad you enjoyed it! Thanks for bringing this to my attention. I thought my pan was a 9-inch pan, but I brought out the ruler after your comment and found out that it’s actually a 10-inch pan! So sorry for the discrepancy! I updated the recipe to state that you can use either a 9 or 10 inch pan, since many of the stores in my area carry 9-inch pans. The crust is a little on the thick side though. Because it’s gluten free I didn’t want it falling apart when it’s removed from the pan, and also because the crust is my favorite part…I always make a little extra 🙂
Thanks again for your question!
So beautiful! It’s almost too pretty to eat—almost!
Ha, almost! I love that 🙂
This is SO beautiful, Joscelyn! Almost Too pretty to eat! I love seeing all of your creations and hope one day to cook and bake as wonderfully as you! (Even better though, I hope the day comes where I can live close to again and just invite myself over like the good ol days) Miss your yummy food but I miss you more☺️ Oh, and congrats again on getting featured on Better Homes and Gardens, you deserve all the success coming your way!!
Haha, aww I hope we live near each other again soon too! I’ll happily cook for you anytime 🙂 Truly miss our little hang out days Thank you for your encouragement and sweet compliment. Miss and love ya girly!
Absolutely stunning! I can’t get over how beautiful the stone fruit roses are!
I feel your pain– I’m always late to trying new trends too. I did attempt to try the avocado roses but they didn’t come out so great. I’m not sure if my avocados were too soft or too hard. I’m going to give it another go with some stone fruit!
Your beautiful recipes always inspire me, Joscelyn!
Aw, you are an inspiration to me too, Stacey! I haven’t tried avocado roses yet, but even though these are tricky to roll, they’re much easier to slice thinly. I’ve also heard that mangos make good roses! I just wish I had the patience to make them more often, haha! Can’t wait to see what you do with them! 🙂
It looks like magic, creating those beautiful roses out of the stone fruit!! I would NOT be able to make them look like that 😛
I bet you could! Thanks, friend!
Scrumptioue! Such a wonderful recipe! This is definitely going to my must try list!
Thank you, Shreya! I appreciate your encouragement!
This is one of the prettiest tarts that I have ever seen! Love the fruit flowers, so elegant!!
Thank you Carrie!
Stunning! The most beautiful Peach Pie I have ever seen! I’m inspired to create a Textile Design or Painting from this beauty… is that OK? Love it! Thank You
Thank you so much, Lisa! Of course you can recreate it if you’d like! It took a while, but it surely was a pretty tart! Hope you’re having a great week, friend!
It really depends on the trend! I bet I’d be SUPER late if I tried nutritional yeast and turmeric right now, and don’t get me started on maca. That took two years for me to try! UGH Cass. Anyways, I absolutely love all of the beautiful fruits that you included in this tart! The process of rolling each into roses is so clever, and the tart turned out gorgeous!
Ha! We both can so relate! Thank you for your kind words and encouragement!
Wow! This is one of the most stunning tarts I have ever seen. LOVE LOVE this. Stone fruit and almonds sounds like a great combination. And that crust looks so yummy! Love how healthy and easy this is! So YUM!
That has to be the most gorgeous tart I’ve ever seen! Now all I want to do today is make fruit roses and eat pastries. I’ve pinned it so I can try this later! Thank you so much for sharing 🙂
Love these colors! And it looks delicious!
Greta | http://www.gretahollar.com
Thank you, Greta!
Fruit tart is one of my absolute favourite desserts! This looks so beautiful Joscelyn, and I love how healthy it is! Such stunning photos too. Pinned! <3
Thank you, Harriet! It’s one my favorites too 🙂 Have a wonderful weekend, my friend! Thanks for pinning!
I can’t get over how beautiful this is.
Emmy Jake NYC
Aw, thank you Emmy! I appreciate your kind words!
I love this! This looks and sounds so delicious! The crust looks so tasty too.i will have to try this!
Thank you, Raj!
You are not alone on the late train . I am notoriously late to every possible trend known to mankind. In fact you’re ahead of me with the fruit roses because I still haven’t attempted to make them. They make such an elegant presentation like this! Love your pictures ❤️!
Aw, thank you Stephanie. I appreciate the encouragement!
Yum! It looks so pretty, you did a great job. I wonder how this would turn out if I tried it.
Thank you Leslie! I know you’ll do great. My family really loved this recipe and I know you will too!