Frangipane Apple Tart (vegan)

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 an additional sweet nutty flavour.

Frangipane is one of my favourite flavours – I adore sweet almond desserts. And this one is even better with the addition to 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 xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  8 servings
  20 minutes preparation time
  1 hr cook time


For the Tart base;
  • 2 tbsp ground flaxseed plus 6 tbsp filtered water
  • 50g Pecans blitzed in a food processor to get a fine crumb 
  • 100g gluten free white flour or standard white flour 
  • 50g buckwheat flour 
  • 1/2 tsp sea salt
  • 1 tbsp coconut sugar
  • 2 tbsp neutral oil – I used rapeseed
  • 3 tbsp almond milk or plant based milk
    of choice 
For the frangipan filling
  • 2 flax eggs – 2 tbsp flax. 6 tbsp water 
  • 75g coconut or brown sugar
  • 75g dairy free butter
  • 3 tsp almond extract extract
  • 150g ground almonds
  • 2 tbsp gluten free white flour
  • 1 tsp baking powder 
  • zest 1 lemon 
  • 1-2 Apples thinly sliced 
  • Coconut sugar to sprinkle 


To make the tart; 
  1. Pre  heat your oven to 180c and grease a loose bottomed tart pan 
  2. Make the flax egg by mixing the ground flax and water in a bowl – set aside to thicken. 
  3. 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. 
  4. Roll out the dough then ransfer 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. 
  5. 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;
  1. Make up the flaxeggs and allow to stand for a few minutes
  2. Cream together the butter, sugar and almond essense. Stir in the flax eggs
  3. In a large bowl mix ground almonds, flour and baking powder. Transfer the butter mix to the dry ingredients. Mix together to combine thoroughly. Mix in the lemon zest. 
To make the tart
  1. Spoon in the filing to cover the base. Now top with the thinly sliced apples. Sprinkle over some coconut sugar. 
  2. Bake for 35 miniutes 
  3. Remove from the oven and allow to cool before eating. 

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1 Comment

  1. #OrganicSeptember - Rebel Recipes on September 2, 2019 at 4:43 pm

    […] Frangipane apple tart Hasselback squash Roast carrot salad […]

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