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.
Frangipane apple tart

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

Frangipane apple tart

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.
Prep time: 20 minutes
Cook time: 1 hour
8 servings
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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.
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