Frangipane Tart

Name: Frangipane Tart
Yield: Serves 6–8
Ingredients: 225 g (8 oz/1¾ cups) plain (all-purpose) flour; 25 g (1 oz/¼ cup) ground almonds; 150 g (5 oz/⅔ cup) pure coconut oil or Vegan Butter or vegan spread; a pinch of salt; 180 g (6 oz/1¾ cups) ground almonds; 75 g (2½ oz/⅓ cup) vegan spread; 90 g (3 oz/scant ½ cup) caster (superfine) sugar; 2 tbsp cornflour (cornstarch); 1 tsp vanilla extract; 180 ml (6 fl oz/¾ cup) almond milk; about 200 g (7 oz) raspberry jam (jelly) (about ½ jar); 1½ tsp almond extract; 80 g (3 oz/½ cup) icing (confectioners’) sugar; 50 g (2 oz) dark (bittersweet) chocolate, melted

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

This is one of my favourite dessert recipes: light, crisp pastry with a frangipane topping over a delicate layer of jam. Everyone who tries it loves it, so I hope you will too.

Ingredients

For the pastry

225 g (8 oz/1¾ cups) plain (all-purpose) flour
25

Pastry
Dessert
Vegan

Method

Mix all the ingredients for the pastry together in a bowl by hand, until the mixture forms a dough. Alternatively, blitz in a food processor for 1 minute until well combined.

Form the pastry into a ball, flatten it slightly and place it between 2 large sheets of greaseproof paper. Thinly roll out the pastry to fit a 25cm (10in) round shallow flan tin (tart pan). Prick the pastry all ove