Frangipane Mince Pie Christmas Tart (Gluten Free)

A delicious tart with frangipane, spiced fruity mincemeat and pears, so it’s beautifully festive. Serve with a big scoop of vegan ice cream!

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 added pears top the top of this lovely tart, which caramelises beautifully – but you could add apples if preferred.

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

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

Love, Niki xx

The Recipe

Frangipane mince pie christmas tart (gluten free)

Prep time: 20

Cook time: 45

Approx 9 servings

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Ingredients

For the tart base

2 tbsp ground flaxseed plus 6 tbsp filtered water
100 g hazelnuts blitzed in a food processor to get a fine crumb
75 g gluten-free white flour or white flour
25 g 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 frangipane filling

2 flax eggs–2 tbsp flax plus 6 tbsp water
75 g dairy free butter
3 tsp almond extract
150 g 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

Instructions

To make the tart

Pre heat your oven to 180c. Line a high sided medium cake pan with baking paper–I used 25cm x 20 cm.
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.
Carefully roll out the dough.
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 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 and mincemeat.

To make the tart

Spoon in the filing to cover the base. Now top with the thinly sliced pears. Sprinkle over some coconut sugar.
Bake for 45 minutes.
Remove from the oven and allow to cool a little before eating.

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