Fig and Pear Frangipane Tart – Gluten free, soy free and vegan
This tart is so moreish. I struggle to only have one piece! I think it would pair perfectly with a scoop of goatless goat cheese sorbet.
For the Crust
- 155 g GF flour (I used Bob’s Red Mill All Purpose Flour)
- 80 g almond meal
- 40 g coconut sugar
- 6 tbsp coconut oil (solid)
- 65 g almond milk
For the Filling
- 130 g almond meal
- 85 g coconut sugar
- 5 tbsp coconut milk
- 6 tbsp aquafaba (beaten)
- 1/4 tsp sea salt
- 1/2 to 1 tsp almond extract
- 1/2 tsp vanilla extract
- 3 tbsp coconut oil (melted)
Other Ingredients
- 1 pear (peeled, cored and thinly sliced)
- 3 tbsp fig jam
- Erythritol or powdered sugar (to garnish)
For the Crust
- Grease a 20cm round pie pan or equivalent.
- Sift together flour, almond meal, sugar and salt together.
- Add solid coconut oil and cut into flour mixture with a fork until it resembles bread crumbs.
- Add milk a couple of tablespoon at a time till dough sticks together as a firm but moist dough.
- Crumble dough into pie pan and press into a crust with your fingers.
- Place pie pan in the fridge and chill the crust for 30 minutes.
- Preheat oven to 180C.
- Bake crust for 15 minutes. Remove and set aside while preparing the filling.
For the Filling
- Sift almond meal, sugar and salt together.
- Mix in the extracts, aquafaba, milk and coconut oil until fully combined.
- Spread the jam along the bottom of the crust and pour the filling over the top. Spread out evenly with a spatula.
- Place pear slices along the top of the filling.
- Bake in the oven for 30 minutes or until crust is golden and crispy.
- Tastes great warm or cold and topped with vegan marscapone or coconut whipped cream. Allow to cool before dusting with sweetener or it will absorb into the tart.
