Baking in Veganuary – Frangipane Tart

Veganuary doesn’t mean you can not have Treats!
I made this yummie Frangipane tart in a Gluten Free Version with Raspberries. You can choose to use different Fruit, like Apples, Pears or maybe Blueberries.

You need a little bit of time as the Pie Crust needs to rest for 30 Minutes in the Fridge, but it is absolutely worth it.

Put your baking Form (26 cm Circumference) / tin in the Fridge as well, so it is cool when you put the Dough in.

The baked Cake can be Frozen as well, so if you actually have anything left over, it will not go to waste.

Here is the Recipe:

Base – Pie Crust

250 gr Flour – (I used Buckwheat Flour as the Gluten Free Option)
1 TBSP Psyllium Husks (if you use Gluten free Flour)
50 gr Sugar
1/2 TSP Salt
120 gr cold Vegan Butter, cut into Small Pieces
60 ml (5 TBSP) cold Water
Optional: 1 TBSP Plant Based Milk + one Pinch of Tumeric



Add all ingredients and combine into a Dough. Form a Ball, put into Foil and let rest in the Fridge for 30 Minutes.

Filling

300 gr Raspberries
100 gr. Icing Sugar
approx. 1 TBSP Plant Starch

Or: 2-3 Apples / Pears

Topping

100 gr Pistachios, hacked into small Pieces.
or 100 gr flaked Almonds



Place the Raspberries into a pot, add 1-2 TBSP of Water and bring to a boil. Reduce the heat and stir until the Raspberries fall apart.
Use a Sieve and a Bowl and pass the Raspberries through it, so the Kernels are separated. If don’t mind the Kernels, you can skip this step.
Put the Raspberry “Juice” back into the pot, add the Icing Sugar and still until dissolved. Increase the heat and add the Starch. Bring briefly to boil until the Juice thickens. Take from the Heat and let it cool.

Preheat the oven to 200 °C

Vegan Frangipane

125 gr. Ground Almonds (I used blanched ones for a lighter colour)
1 TSP Baking Powder
85 gr soft Vegan Butter
85 gr. Sugar
85 gr. Apple Sauce (unsweetened)
1 Pinch of ground Vanilla (optional)
1 TBSP Plant Starch
45 ml Almond (or other) Plant Based Milk

Add the dry ingredients in one Bowl and set aside.

Place Butter and Sugar in another Bowl and use a hand mixer and beat until creamy. Add in the other ingredients and combine. Afterwards add the dry ingredients in batches until everything is well combined.



Take the Dough out of the Fridge and roll between two Sheets of either Foil or Baking paper until the Circumference is big enough for the Baking Form.
Place the Dough into the Baking Form. Use a Fork to poke some holes in the dough. Then place some Baking Paper on Top of the Dough and Add Baking Weights (blind baking). Place the Baking Form into the Oven and bake for around 15 Minutes. Remove the Baking Form from the Oven and – optional – brush the edge with the Milk/Tumeric blend for colouring. Place the Cake back in the Oven and bake for further 10 Minutes.
Remove the Baking Form and set aside to cool slightly.



Lower the Heat for the Oven to 180 °C.
Add some Tablespoons of the Frangipane Mixture on top to the Pie Crust and spread evenly. Afterwards put the Raspberry Puree on top of it and spread evenly as well*. Then place the rest of the Frangipane Mix on top of the Raspberry Puree and spread. I used a Spoon for this and then carefully spread it. As the Puree is liquid, you need to be careful to not mix it too much. Top with the Pistachios.
*If you use Apples or Pears you put all the Frangipane Mixture in the baking tin and place the Fruit on top, followed by the Pistachios or flaked Almonds.

Place the baking form back in the oven for approximately 50 Minutes. Use a Tooth Pick to see if the Cake is baked. Once this is the case, take it out of the Oven and let it cool.

And enjoy! It is also nice with some Vegan Ice Cream or Caramel Sauce!

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