Cherry and Plum Frangipane Tart

Cherry and plum frangipane tart

Kirsikka-luumu-frangipane torttu

I don’t think there is anything better than frangipane! I love it and when combined with tangy cherries and plums, it is literally a match made in heaven. Best of all, vegan frangipane is so incredibly easy to make, just throw the ingredients into a bowl, stir and you are good to go. If cherries and plums aren’t in season, you can easily swap them, with next nectarines or apricots, or any other tangy fruit that retains its shape when baked.


Cherry and Plum Frangipane Tart – serves 4 to 6

Recipe for a 20 cm round tin

1 batch vegan pastry (see my recipe here or use vegan shop bought)

0.5 dl/ 50 ml oil

60 g sugar

25 g rice flour

0.6 dl/ 60 ml aquafaba

zest of an orange

1/ 2 tsp bitter almond essence

140 g ground almonds

A handful of fresh cherries, stoned and halved

2 – 3 red plums, stoned and halved

1 tbsp pistachios, roughly chopped

Cherry and plum frangipane tart

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 plums and cherries, pushing them into the frangipane a little, but don’t fully submerge them.

Finally sprinkle with the chopped pistachios and bake in the oven for 40 – 50 minutes, until golden brown.  The top of the tart will crisp up as it cools.


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