Vegan Nectarine Frangipane Tart

Vegan nectarine frangipane tart

Nektariini-frangipane torttu

I served up this frangipane tart for dessert at my brunch a week ago.  It seemed to go down really well.  I am fairly biased though, as I love anything almond.  Apart from the pastry, which is definitely not my strong point,  this cake is simple to make.  The secret ingredient, once again,  is aquafaba.  For anyone who has not seem my previous recipes using aquafaba and you are not sure what this wonder ingredient is, it is simply the juice you usually tip away when opening a can of chickpeas.  It really is magical! I have used it to make vegan meringues (recipe here), chocolate mousse (recipe here) and amazing Vegan Black Forest Ice cream and Vegan Blueberry Cardamon Ice-cream with Salted Caramel Sauce.  It basically acts as an egg replacement, to bind the frangipane together.  I have to say it works really well and this recipe has definitely become a firm favourite.

Nectarine Frangipane Tart

For the pastry:

180 g flour (gluten free if necssary, I usually use Provena)

100 g plant based margarine

a good pinch of salt

1 tsp sugar

For the frangipane filling:

80 ml oil

100 g sugar

40 g rice flour

1 dl/ 100 ml aquafaba

zest of an orange

1/ 2 tsp bitter almond essence

240 g ground almonds

2 – 3 nectarines (depending on size) cut into thick chunks

1 tbsp flaked almonds

Preheat the oven to 175 degrees c. and grease and line the base of a 23 cm loose bottomed tin.

To make the pastry combine the flour, sugar and salt and add the margarine.   Quickly rub it into the flour until you have fine breadcrumbs.  Next, keep adding a few teaspoons of ice cold water, stirring with a knife until your pastry begins to come together.  You should then be able to use you hands to bring the pastry into a ball.  Cover with cling film and refrigerate for 20 -30 minutes.

Roll out the pastry on a floured surface to around 5 mm thick and line your tin.  Trim the sides if necessary and  prick the base all over with a fork and refrigerate again for 20 minutes.

Blind bake the pasty (use baking paper covered with rice or baking beans to stop the pastry rising) for 10 minutes, before removing the beans and baking for another 15 minutes to allow the pastry to crisp up an colour a little.  Set to one side to cool.

Cream the oil and sugar together.  Add the flour and continue whisking until fully combined.  Pour in the aquafaba little by little whisking well each time adding the orange zest and almond essence with the final amount.

Next, fold in the ground almonds.  You will end up with a thick, sticky mixture.  Spoon into the pastry case and smooth as best as you can.  Dot around the nectarine pieces, pushing them into the frangipane a little, but don’t fully submerge.

Finally sprinkle with the flaked almonds and bake in the oven for 50 – 55 minutes, until golden brown.  The top of the tart will crisp up as it cools.