Pear and Frangipane Tart
This vegan pear and frangipane tart is a delicious, plant-based twist on a classic dessert. The buttery, almond-infused frangipane filling is perfectly complemented by the sweet, juicy pears, all nestled in a crisp pastry shell. Made without any dairy or eggs, it’s an indulgent treat that’s both comforting and elegant. Ideal for any occasion, this tart will impress vegans and non-vegans alike with its rich, nutty flavour and delicate texture.
Organic Ground Almonds 1kg (Sussex Wholefoods)
120 g ground almonds
Ground Golden Flaxseed, Gluten-Free 1kg (Sussex Wholefoods)
1 tbsp ground flax
Organic Icing Sugar 1kg (Sussex Wholefoods)
40 g icing sugar
Organic Lemon Peel 100g (Sussex Wholefoods)
1 tsp lemon peel
Mediterranean Sea Salt Fine 1kg (Sussex Wholefoods)
1 pinch fine sea salt
Organic Sunflower Spread 500g (Biona)
240g margarine (120g for pastry and 120g for filling)
Organic Plain White Flour 1kg (Doves Farm)
195 g flour, plus extra for dusting
Organic Apricot Spread 250g (Biona)
1 tbsp apricot jam for glazing
Other Ingredients
- 3 tsp cold water
- 3 pears peeled, halved and cored.
Method
- Preheat your oven to 170°C.
- Place 120g margarine, 180g flour, icing sugar, salt, 1tbsp ground flax and water in mixing bowl and combine.
- Press the dough into the tart pan, trimming any excess. Prick the base of the tart with a fork and chill while you make the filling.
- Place lemon peel and 20 g sugar in mixing bowl and mix well. Add 120g margarine and remaining 100 g sugar then beat until light and fluffy.
- Add ground almonds and 15g flour and keep on mixing until combined.
- Transfer to pastry shell in tart tin.
- Slice pears lengthways, starting 1 cm from the top. Place cut pears on tart filling.
- Bake for 35-45 minutes (170°C) until risen and golden.
- Glaze with melted apricot jam while still war.
- Leave for about 20 minutes before removing from the cake tin.
