Frangipane is a lovely almond custard that is perfect for tarts. In the past I have reverted to a tofu based filling but I am saying goodbye to silken tofu thanks to Post Punk Kitchen. Vegan Frangipane blew my mind! It was a perfectly delicate and sweet custard base for the mound of strawberries, blueberries, and blackberries I heaped upon it. Start with the old basic oil pie crust recipe, fill with frangipane filling, bake, brush with apricot preserves, top with fresh fruit, and brush with more melted preserves for a shiny finish. Voila! I also made a mini gluten-free version and it turned out quite well! Just substitute a gluten free all purpose flour mix and add xantham gum to hold it together.
Preheat oven to 350. Mix up the crust ingredients in a large bowl and press into tart pan.
1 1/2 cups flour
2 tsp. sugar
1 tsp. salt
1/2 cup oil mixed with 2 Tbs. almond/soy milk
Parbake for 15 minutes while you prepare your filling.
Follow Isa's instructions to prepare your fragipane filling- http://www.theppk.com/2011/09/pear-frangipane-tart/! During this time, heat up a cup or so of apricot preserves in a small saucepan.
Fill the crust with fragipane and bake for 35 minutes. remove from oven and let cool. Brush with apricot preserves, top with fresh fruit, and brush with the remaining preserves. Then dish it out to your lucky friends!
Here's to the summer of tarts!
NRG
that is so beautiful! i have been making non-vegan frangipan at work for a long time and it always smelled so good! now i can make my own! thanks.
ReplyDeleteyes! i can't say enough good things about this recipe! enjoy.
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