Vegan Bake Off Challenge – Week 6

Frangipane 1 (4)

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
(Vegan)

Frangipane 3

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

Method

  1. Pre-heat the oven to 175 degrees C.
  2. 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.
  3. 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!
  4. To make the frangipane filling, pulse together the almonds, sugar, cornflour, cinnamon, lemon and coconut oil in a food processor until crumbly.
  5. Slowly add the almond milk and vanilla extract, continuously pulsing until it forms a batter.
  6. 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.
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