Frangipane! What a great word. This week’s challenge – to make a vegan, open-top frangipane tart with a shortcrust pastry base. I’ve been feeling really autumnal this week and I wanted to use blackberries and apple to put an autumnal spin on this bake… but I think everybody must’ve had the same idea, I couldn’t find blackberries anywhere! So I decided to use raspberries instead which are a late summer crop. Raspberries contain a variety of antioxidants with a host of potential benefits in regulating metabolism and fighting diseases, one of which is ellagic acid, which is cancer-protective. I used organic raspberries to ensure they contained as many of these antioxidants as possible.
I really had two challenges – the first was to tackle vegan shortcrust pastry, and the second was of course the frangipane itself. I wanted to avoid processed ingredients as much as possible so I opted for oil instead of margarine to replace butter. Actually, the pastry was so much easier than regular shortcrust pastry because it didn’t require any chilling. I wish I’d known about this method before! It can also easily be made gluten-free by swapping plain flour for a gluten-free flour blend.
The only problem I had was getting the tart out of the pie case in one piece. If I were to make it again I’d use a pie tin with a loose base to make this step easier.
Raspberry Frangipane Tart
Ingredients (makes one 9-inch pie)
For the shortcrust pastry:
- 120g plain flour
- 60g ground almonds
- 2 tbsp coconut sugar
- 1/4 tsp Himalayan salt
- 6 tbsp melted coconut oil
- 2 tbsp almond milk
For the frangipane filling:
- 110g ground almonds
- 90g coconut sugar
- 2 tbsp cornflour
- 1/2 tsp ground cinnamon
- zest of 1 lemon
- 6 tbsp coconut oil
- 160ml almond milk
- 2 tsp vanilla extract
- 150g organic raspberries
- Pre-heat the oven to 175 degrees C.
- To make the pastry case, combine the flour, almonds, sugar and salt in a food processor, before slowly adding the oil, and then the milk, continuously blending until the pastry dough holds together when pressed.
- Press the dough into a 9-inch pie dish until even, then blind bake in the oven for 10-15 minutes. You may want to use pie weights to keep the dough weighed down here – I used dried lentils as I don’t have any!
- To make the frangipane filling, pulse together the almonds, sugar, cornflour, cinnamon, lemon and coconut oil in a food processor until crumbly.
- Slowly add the almond milk and vanilla extract, continuously pulsing until it forms a batter.
- Pour the batter into the pre-baked pastry shell and arrange the raspberries in a pattern, before baking for around 40 minutes until the top is golden brown. Allow to cool before serving.