Frangipane Apple Tart

Beautiful almond and apple flavours combine in this delicious frangipane tart. A nutty pecan base and sweet and gooey centre topped with sweet apples.

I created a version of this delicious Frangipane apple tart for a client a while ago – that version had shop bought vegan puff pastry and was fantastic, but I wanted to make another version with my lovely nutty tart crust.

Today I added some gorgeous blitzed pecans to the crust, which worked perfectly and added a sweet nutty flavour.

Frangipane is one of my favourite flavours – I adore sweet almond desserts. And this one is even better with the addition of apples and that amazing crust.

You can make the crust gluten-free if you’d prefer by using gluten-free flour.

I like to serve warm with some cold and creamy coconut yogurt – absolutely delicious!

Enjoy, love Niki xx

The Recipe

Prep time: 20

Cook time: 1

8 servings

No ratings yet

Ingredients

For the Tart base

2 tbsp ground flaxseed plus 6 tbsp filtered water
50 g pecans blitzed in a food processor to get a fine crumb
100 g gluten-free white flour or standard white flour
50 g buckwheat flour
1/2 tsp sea salt
1 tbsp coconut/brown sugar
2 tbsp neutral oil–I used rapeseed
3 tbsp almond milk or plant-based milk of choice

For the frangipani filling

2 flax eggs–2 tbsp flax. 6 tbsp water
75 g coconut or brown sugar
75 g dairy free butter
3 tsp almond extract
150 g ground almonds
2 tbsp gluten-free white flour
1 tsp baking powder
Zest 1 lemon
1-2 apples thinly sliced
Coconut sugar to sprinkle

Instructions

To make the tart

Pre heat your oven to 180c and grease a loose-bottomed tart pan
Make the flax egg by mixing the ground flax and water in a bowl–set aside to thicken.
Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix throughly to form a dough.
Roll out the dough, then transfer the dough to the tart pan and use your fingers to press into the bottom and up the sides. Poke a few holes with a fork across the bottom.
Bake the case for 10 minutes on Gas Mark 4/180c. Remove from the oven. Allow the tart base to cool a little.

To make the filling

Make up the flax eggs and allow to stand for a few minutes.
Cream together the butter, sugar and almond extract. Stir in the flax eggs.
In a large bowl, mix ground almonds, flour and baking powder. Transfer the butter mix to the dry ingredients. Mix to combine thoroughly. Mix in the lemon zest.

To make the tart

Spoon in the filing to cover the base. Now top with the thinly sliced apples. Sprinkle over some coconut sugar.
Bake for 35 minutes.
Remove from the oven and allow to cool before eating.

Print Recipe