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frangipane-mince-pie-christmas-tart-vegan-gluten-free 1a

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!
Prep time: 20 minutes
Cook time: 45 minutes
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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