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Gluten-free Strawberry and almond shortcake tart

For a rectangular tart tin
Total Time1 hr
Servings: 6


  • 150 g rice flour or gluten-free flour
  • 100 g almond flour or ground almonds
  • 1 tbsp Xanthan gum adds stretchiness to gluten-free doughs
  • 100 g caster sugar
  • 1 tsp fine sea salt
  • 150 g butter salted or unsalted cold, diced into cubes
  • 2 tbsp whole milk
  • 300 g strawberries sliced thinly
  • Decorate with flaked or blanched almonds on top.
  • Milk to brush on top
  • Sprinkle with a little brown sugar


  • Combine flour, almonds, gum, sugar, salt together then rub in the butter until it forms fine breadcrumbs. Add the milk to pull it together.
  • Grease the tin well and press in the dough, reserving a quarter of it.
  • Preheat the oven to 180C
  • Chill the dough then add the sliced strawberries in overlapping layers.
  • Use the rest of the dough to make long strips and place on top of the tart in criss-cross lattice style.
  • Dot the lattice triangles with almonds.
  • Brush whole milk onto the pastry.
  • Sprinkle with brown sugar.
  • Bake for 30-40 minutes.