Name: Vegan Apricot Frangipane Tart
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 10
Cuisine: French
Ingredients: 200 g Flour; 50 g Ground Almonds; 50 g Icing Sugar; 0.25 tsp Salt; 150 g Non-Dairy Butter; 1 tbsp Water, cold; 200 g Ground Almonds; 60 g Flour; 40 g Cornstarch; 1.25 tsp Baking Powder; 120 g Caster Sugar; 160 g Non-Dairy Butter; 120 ml Unsweetened Soya Milk; 1 tsp Almond Extract; 4 tbsp Apricot Jam; 18 Apricot Halves, tinned; Flaked Almonds, a handful; 3 tbsp Apricot Jam; 1 tsp Water

For The Pastry

•

200 g Flour

•

50 g Ground Almonds

•

50 g Icing Sugar

•

0.25 tsp Salt

•

150 g Non-Dairy Butter

•

1 tbsp Water , cold

For The Frangipane

•

200 g Ground Almonds

•

60 g Flour

•

40 g Cornstarch

•

1.25 tsp Baking Powder

•

120 g Caster Sugar

•

160 g Non-Dairy Butter

•

120 ml Unsweetened Soya Milk

•

1 tsp Almond Extract

For Assembly

•

4 tbsp Apricot Jam

•

18 Apricot Halves , tinned

•

Flaked Almonds , a handful

For The Glaze

•

3 tbsp Apricot Jam

•

1 tsp Water

For the pastry, mix the flour, ground almonds, icing sugar and salt in a large bowl.
Add the cold, cubed butter and rub it in using your fingertips until the mixture is crumbly.
Add the cold water and mix to combine. Gradually add enough cold water until you can shape the pastry into a ball. Now shape the pastry into a disc. Wrap and refrigerate for about an hour.
When the pastry is ready, roll it out on a lightly floured surface, and roll into a circle big enough to line a 25cm round tart tin. Press the pastry right into the corners and trim off any excess.
Prick the base of the pastry shell all over with a fork then place it in the freezer for 20 minutes until solid. Meanwhile preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
Line the pastry case with baking parchment, then fill with baking beans or dried rice (this is to ensure the sides are propped up)
Bake for 20 minutes then remove the parchment and baking beans/rice and return the tart shell to the oven for a further 10 minutes until very pale golden. Remove from the oven and set aside.
To make the frangipane, whisk together the ground almonds, plain flour, cornflour, baking powder and sugar. Add the milk, melted butter and almond extract and whisk until smooth.
Spread a layer of apricot jam over the base of the pastry case then spread or pipe the frangipane over the top.
Drain the apricots really well and pat them dry with kitchen paper.
Arrange the apricot halves on top of the frangipane and scatter over a handful of flaked almonds.
Bake the tart for 1 hour, until the frangipane is set and a skewer inserted into the centre comes out clean.
Allow the tart to cool in the tin for about half an hour then carefully turn it out onto a wire rack.
To make the glaze, place the apricot jam and the water in a small pan and heat until melted. Press the jam through a fine mesh sieve so that it is smooth.
Gently brush the top of the tart with the jam. You can add a drop more water if it is too thick to brush. Allow the tart to cool before serving.

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