I first came across a frangipane tart in my twenties and I was immediately awe-stricken by the firm, almond filling surrounding soft, delicious fruit. It stayed with me for some time and I made my first one a few years later from a recipe book. Despite the pleasure it gave me, I’ve only made it a few times since, and this is the first time I’ve put one together that’s both vegan and gluten-free. This tart is best served chilled to allow the frangipane filling to really firm up before cutting into it. With that in mind, I would make it either in the morning, or the night before you want to eat it. A simple slice of this, served with a generous pouring of vegan cream, really is the most exquisite dessert.
You can use regular flour instead of the gluten-free ones I have chosen here, if you have no problems with gluten. Just be aware that you will probably have to put less milk in the dough mixture, as the flours I have chosen here are quite absorbent and tend to need more liquid. You can also skip the whole process and just use a pre-made pastry to line your tart tin.
Prep time: about 30 minutes. Cooking time: about 90 minutes, plus chilling and setting time.
Makes 1 x 9 ½ inch (24cm) tart.
For the Pastry:
300g buckwheat flour
100g coconut flour
100g vegan margarine, plus extra for greasing
½ tsp salt
3 tbsp sugar
250ml plant-based milk
For the Filling:
200g unrefined sugar
100g ground almonds
120g vegan margarine
Flesh of 1 ripe peach
100ml orange juice
1 tsp vanilla extract
50g buckwheat flour
4-5 saturn peaches (use 1 less if using larger peaches), stoned and quartered
For the Syrup:
50ml orange juice
You will also need a 9 ½ in (24cm) loose-bottomed tart tin.
Preheat the oven to gas 6/200C/400F and grease your tart tin with vegan margarine.
First make the pastry. Put the flour and margarine into a mixing bowl or food processor and either rub together or process, until you get a fine breadcrumb texture. Mix in the sugar and salt, then stir in the plant milk and knead into a dough. Roll out on a floured surface to about ½ cm thick and line your tart tin with the pastry. This pastry breaks up easily, so you may have to knit it together in the tin a little bit. Press into the corners and trim the edges, then put a sheet of greaseproof baking paper over the top, so that it covers all the pastry. Fill with baking beans or dry rice and bake in the middle of the oven for 15 minutes.
While the pastry is cooking, put all the filling ingredients, apart from the 4-5 peaches at the end, into a food processor and process until the mixture is light and fluffy. Scrape into a bowl and set aside.
When the pastry is done, allow to cool for 15 minutes or so, then remove the baking beans and paper and pour in the frangipane filling. Shake to make even, then push the quartered peaches into the filling. Put in as many as you can without the frangipane spilling over the edges of the pastry, but don’t pack it so tightly that all you can see is peaches. Set aside.
Make the syrup by putting the sugar and orange juice together into a small saucepan and bringing it to the boil. Summer for about 3 minutes, until you have a thick syrup that easily coats a spoon.
Spoon the syrup over the top of the tart, until all the filling is covered, then place the tart tin on top of a baking sheet for easy handling once it is cooked.
Turn the oven down to gas 4/180C/350F and put the tart in the middle of the oven. Cook for 1 hour to 1 hour 10 minutes, until risen slightly and golden brown. You can brown it off a little more by putting the tart at the top of the oven for the last 10 minutes of cooking. Allow to cool, then chill for at least 2-3 hours to fully set.