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 minutesmins
Cook time: 45 minutesmins
Approx 9 servings
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Ingredients
For the tart base
2tbspground flaxseed plus 6 tbsp filtered water
100ghazelnuts blitzed in a food processor to get a fine crumb
75ggluten-free white flour or white flour
25gbuckwheat flour
1/2tspsea salt
1tbspcoconut sugar
2tbspneutral oil
3tbspalmond milk or plant-based milk of choice
For the frangipane filling
2flax eggs–2 tbsp flax plus 6 tbsp water
75gdairy free butter
3tspalmond extract
150gground almonds
5tbspvegan mince meat–shop bought or make your own
3tbspgluten-free flour
1tspbaking powder
Zest 1 lemon
2pears 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.