Frangipane Mince Pie Christmas Tart (vegan & gluten free)

This tart tastes like Christmas – the combination of frangipane with the spiced fruity mincemeat and pears is so gorgeously festive. My inspiration came from fruit cake with marzipan which I absolutely love, but this is a lighter version with a nutty base fluffy frangipane filling with pops of mincemeat and topped with pears. It’s wonderful.

You can use shop bought vegan mincemeat or make your own – I have a recipe here. I decided to add pears top the top of this lovely tart which caramelise beautifully – But you could add apples if preferred.

My tart is lovely warm with some ice cream or eaten cold – both delicious.

I really hope you enjoy, I’ve taste tested on my family and they definitely approve.

Love, Niki xxx

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

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Info

 

  aprox 9 servings
  20 minutes preparation time
  45 minutes cook time

Ingredients

For the Tart base;
  • 2 tbsp ground flaxseed plus 6 tbsp filtered water
  • 100g Hazelnuts blitzed in a food processor to get a fine crumb 
  • 75g  gluten free white flour or white flour 
  • 25g buckwheat flour 
  • 1/2 tsp sea salt
  • 1 tbsp coconut sugar
  • 2 tbsp neutral oil
  • 3 tbsp almond milk or plant based milk
    of choice 
For the frangipan filling
  • 2 flax eggs – 2 tbsp flax plus 6 tbsp water 
  • 75g dairy free butter
  • 3 tsp almond extract extract
  • 150g ground almonds
  • 5 tbsp vegan mince meat – shop bought or make your own
  • 3 tbsp gluten free flour 
  • 1 tsp baking powder 
  • Zest 1 lemon 
  • 2 pears very thinly sliced 
  • Coconut sugar to sprinkle

Directions

To make the tart; 
  1. Pre  heat your oven to 180c. Line a high sided medium cake pan with baking paper – I used 25cm x 20 cm.
  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. Carefully roll out the dough
  5. 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.
  6. Bake the case for 10 minutes on Gas mark 4/180c.  Remove from the oven.
  7. Allow the tart base to cool a little.

To make the filling;

  1. Make up the flax eggs and allow to stand for a few minutes
  2. Cream together the butter 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 and mincemeat.
To make the tart
  1. Spoon in the filing to cover the base. Now top with the thinly sliced pears. Sprinkle over some coconut sugar.
  2. Bake for 45 minutes
  3. Remove from the oven and allow to cool a little before eating. 

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