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.
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.
Notes
8 servings