The traditional French “Galette des Rois” made vegan and lighter in the form of this Almond Frangipane Tart! Crisp puff pastry case is filled with creamy almond frangipane, and served with a drizzle of almond sauce. It’s rich, addictive, easy to make, and share with your loved ones!

What is the Galette des rois?

Wherever you live in the world, you’ve probably already heard about this cake! The “Galette des Rois” (Kings Cake) is a French cake traditionally shared at Epiphany, on 6th of January to celebrates the arrival of the Three Wise Men in Bethlehem. It’s also one of my all time favorite cake, and tradition.

Basically, it’s a puff pastry tart filled with frangipane, a cream made of ground almonds, butter, eggs sugar. But what makes the Galette des Rois special, is that there is a small charm hidden inside the frangipane, and the game is to “drawing the kings to the Epiphany”. Now you understand that the Galette des Rois is more than just a tart, it’s a sacred tradition and important social moment.

How does it work? First of all, all the guests sit around a table (often with a glass of cider on the side) and the youngest child goes hide under the table and distributes each piece arbitrarily. The person who finds the charm becomes the king or the queen of the day, is offered a beautiful golden paper crown, names his Queen or her King, and is supposed to pay the next galette!

Vegan healthier Almond Frangipane Tart

The traditional Galette des Rois is all about … butter! The two puff pastries already contain a large amount of butter, and the frangipane filling is basically made of butter, sugar and almonds. And it’s actually what makes this cake so rich, delicious and satisfying.

To make the Galette des Rois vegan a little lighter, I imagined this version of a simple Almond Frangipane Tart. It’s made of puff pastry case (instead of two), filled with creamy almond frangipane, garnished with almonds and a drizzle of almond sauce. In the frangipane, the butter is replaced with almond butter, almond cream, and just a few spoon of oil. It’s also way less sweet than the traditional galette.

This Almond Frangipane Tart is:

• Vegan, dairy free
• Rich, chewy and very satisfying
• Quick and easy to make
• Not too sweet
• Has an intense almond flavor
• Can be made gluten free

Ingredients for Almond Frangipane Tart

To make a delicious vegan Almond Frangipane Tart you’ll need:

• Puff pastry – to keep this almond frangipane tart as simple to make as possible, we’re using a store-bought puff pastry. Many of the puff pastries you can find in store are vegan, as they’re made of vegetable oils rather than butter. Carefully check the composition and try to avoid palm oil. You can also make your own puff pastry.
• Almond meal – or ground almonds, or almond powder, is made of raw almonds that have been ground in a fine meal. It’s NOT almond flour! You can use either blanched almond meal (almonds without the skin) or whole almond meal.
• Oats flour – you can make your own oats flour by mixing rolled oats in a blender until you get a fine powder. You can also find oats flour in store.
• Cornstarch – we’re adding a little of starch to bind the frangipane filling and make it lighter.
• Baking powder – it’s the leaving agent. We want the frangipane filling to be light and fluffy but also a little chewy.
• Granulated cane sugar – I love to use light granulated cane sugar, but you can use any other granulated sugar. Just avoid brown sugars, like muscovado, that have a strong flavor.
• Almond cream – you can find it easily in store. Alternatively, you can use rice or soy cream.
• Almond butter – It helps to get a rich frangipane while adding an extra almond flavor. You can use either blanched or whole almond butter. Make sure it doesn’t have added sugar.
• Vegetable oil – Use neutral flavor oil, like colza, sunflower or peanut. You can also use melted coconut oil or melted vegan butter.
• Vanilla extract – I love to add vanilla extract to most of my preparations to add deepness and enhance the flavors!
• Almond extract – The secret touch to add this intense almond flavor we love in frangipane!
• Almond milk – Use unflavored and unsweetened almond milk. Alternatively, you can use any other dairy-free milk, like oats, rice, soy or cashew.
• Sliced almonds – to sprinkle on top of almond frangipane tart. You can use sliced, silvered or even ground almonds if you prefer.

Watch how to make Almond Frangipane Tart

Tips for making the best Almond Frangipane Tart

• Blind bake the pastry – To prevent it becoming soggy, puff pastry needs to be partially baked before adding fillings. This process, is known as blind baking, seals the surface and results in a crisp and puffy pastry case. Blind baking your pastry is particularly important when the filling is moist. It’s the cake for instance with fruits or cream filling. For this Almond Frangipane Tart, blind baking the pastry helps to get a crisp and golden crust.
• Prick the pastry – Pricking the base and the sides of the pastry with a fork allows steam to escape during the baking and prevents the pastry rising up too much.
• Use the right pan – I recommend to use a bottomless springform or a tart pan with removable bottom to make the almond frangipane tart easier to take off the mold. Carefully grease and line the bottom and the side of the pan before placing the pastry.
• Cool down – Once baked, it’s super important to let the pie cool down completely into the pan before trying to remove it. Right out the oven, the frangipane filling might still be soft and the tart is fragile. It will firm up as it cools, and the flavors will intensify.

Variations and substitutions

Puff pastry

To keep this almond frangipane tart as simple to make as possible, we’re using a store-bought puff pastry in the recipe. Many of the puff pastries you can find in store are actually vegan, as they’re made of a mix of vegetable oils rather than dairy butter. Always check the composition carefully and try to avoid palm oil.

However, you can also make your own puff pastry! It takes a little more time and a bit of experience, but there’s nothing complicated and it’s really satisfying.

Alternatively, you can also replace puff pastry with shortcrust pastry, but you won’t have this inimitable rich and buttery feeling that is characteristic of the French Galette des Rois.

Can I make it gluten free?

The frangipane filling is already gluten free. The only thing basically contains gluten is the puff pastry. If you want to make a gluten free almond frangipane tart, either you can find (or make) a gluten free pastry, or you can sub for gluten free shortcrust pastry (that is easier to find).

Make it your own

You understood, this almond frangipane tart is all about … almonds! Here are some variations you can try to customize it :

• Make it boozy! Simple but very efficient, just add one tablespoon of rhum in the filling to add deepness and flavor.
• Chocolate hazelnut: replace the almond meal with ground hazelnuts, and almond butter with hazelnut butter, and add a few tablespoon of cocoa powder in the filling. Garnish with ground hazelnuts and serve with a drizzle of chocolate sauce.
• Mince pie: you can add some dry fruits in the frangipane filling. When baking in the batter, the dry fruits will gain texture, release their flavors and add an extra sweet touch!
• Orange and spices: the parfume of orange perfectly pairs with the almonds. I love to add orange zests, orange blossom water, and some warm spices like cardamom in the frangipane.

How to store and freeze Almond Frangipane Tart

I really recommend to enjoy this almond frangipane tart the same day, shortly after baking it, while the puff pastry crust is still crisp. If you plan to eat the frangipane tart during the day or the day after, simply cover the whole tart and leave at room temperature on the counter top. However, if you want to keep the tart for longer, store the cooled tart, whole or sliced, in an airtight container in the fridge for up to 3 days. Before to enjoy, quickly reheat a slice in the oven if you desire.

For a longer conservation, you can also freeze slices of almond frangipane tart for up to 2 months. Wrap the slices in plastic wrap and place in the freezer. To serve, leave the slice to thaw in the refrigerator overnight or at room temperature for 2 hours, and reheat quickly if you want.

For more tarts, pies and crisps, check out these recipes:

• Sweet Potato Pie (GF)
• Banana Tarte Tatin (GF)
• Rustic Apricot and Peach Galettes
• Strawberry Rhubarb Crisp (GF)
• Peach and Blueberry Crumble (GF)

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

Almond Frangipane Tart (galette des rois)

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• Author: Alice Pagès
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 25 minutes
• Yield: 9 slices 1x
• Category: Desserts
• Method: Oven
• Cuisine: French
• Diet: Vegan

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Description

The traditional French “Galette des Rois” made vegan and lighter. Almond Frangipane Tart is made of a crisp puff pastry filled with almond frangipane, and served with a drizzle of almond sauce. It’s rich, addictive, and easy to make.

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Ingredients

Units USM Scale 1x2x3x

Frangipane tart

• 1 vegan puff pastry, preferably rectangle
• 1 cup almond meal (90g)
• 1/4 cup oat flour (20g)
• 2 tbsp cornstarch (25g)
• 1 tsp baking powder (6g)
• 1/4 tsp salt
• 1/4 cup + 1 tbsp granulated cane sugar (70g)
• 1/4 cup almond cream (55g)
• 1/4 cup almond butter (50g)
• 2 tbsp vegetable oil, neutral flavor (25g)
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 cup + 1 tbsp almond milk (75ml)
• A handful of sliced almonds

Almond glaze

• 2 tbsp almond butter (20g)
• 1 tbsp maple or agave syrup (10g)
• 2 tbsp almond milk (30ml)

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Instructions

1. Preheat the oven to 350F/180°C. Grease and line the bottom and the sides of a 9-inch square pan or metal form with baking paper. 
2. Roll out the uncooked puff pastry, remove any packing papers or liners and place the pastry into the pan. Arrange the puff pastry to cover all the surface of the pan, and gently press it on the bottom and the sides, leaving the edges of the dough overhanging the pan. Use a sharp knife to trim any excess pastry.
3. Prick the pastry case all over the base and the sides with a fork.
4. Place a piece of non-stick baking paper on top of the pastry case, making sure it covers up the sides. Fill with rice, dried beans or baking weights.
5. Place in the oven and bake for 10 minutes, or until light golden. Remove the pastry case from the oven, then remove the baking paper and weights and set aside while you prepare the filling.
6. In a large mixing bowl, whisk together the almond meal, oat flour, cornstarch, baking powder and salt.
7. In a separate mixing bowl, beat the sugar, almond cream, almond butter, oil, vanilla and almond extract with a whisk until smooth and creamy.
8. Add the creamy preparation to the bowl of dry ingredients, and stir to combined. Add the milk and stir until just combined and you get a pretty thick but homogeneous and smooth batter.
9. Pour the filling batter into the blind baked pastry case, smoothing out evenly with a spatula. Place a bean (fève) into the batter if you desire. Sprinkle a handful of sliced almonds on top.
10. Bake for about 45 minutes, or until the top of the tart is golden, and the almonds and the edges of the pastry are beautifully colored. A toothpick inserted into the middle of the frangipane tart should comes out nearly clean. Cover the tart with a piece of foil after about 20-30 minutes of baking if you see it browning too quick.
11. Remove from the oven and set aside to cool completely in the pan.
12. Meanwhile, prepare the almond glaze. Mix the almond butter, maple syrup and milk in a bowl with a spoon until smooth and pourable. If the sauce is too thick, add more almond milk, one teaspoon at the time, to smooth it out.
13. Once cooled, carefully remove the frangipane tart from the pan. Drizzle with almond sauce before cutting into squares and enjoy!

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Notes

1. Storage: This frangipane pie is best served the same day, while the pastry crust is still crisp. You can store slices of cooled frangipane pie in an airtight container in the fridge for up to 3 days. See the full blog article for more storage options. 

Recete version française

Carrés des rois frangipane (galette des rois)

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• Author: Alice Pagès
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 25 minutes
• Yield: 9 parts 1x
• Category: Desserts
• Method: Four
• Cuisine: Française
• Diet: Vegan

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Description

La traditionnelle Galette des Rois comme vous ne l’avez encore jamais vue! Une tarte feuilletée croustillante garnie de crème frangipane au gout intense d’amandes, accompagnée d’un glaçage amande. Délicieux, vegan et facile à réaliser. 

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Ingredients

Units MUS Scale 1x2x3x

Tarte frangipane

• 1 pâte feuilletée maison ou du commerce
• 90g de poudre d’amandes
• 20g de farine de flocons d’avoine
• 25g de fécule de maïs (maïzena)
• 6g de levure chimique
• 1/2 cuillère à c. de sel
• 70g de sucre de canne blond en poudre
• 55g de crème d’amandes cuisine
• 50g de purée d’amandes
• 25g d’huile végétale neutre
• 1 cuillère à s. d’extrait de vanille liquide
• 1 cuillère à c. d’extrait d’amande amère
• 75ml de lait d’amande
• 1 poignée d’amandes effilées

Glaçage amande

• 20g de purée d’amandes
• 10g de sirop d’érable ou d’agave
• 30ml de lait d’amandes

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Instructions

1. Préchauffer le four à 180°C. Huiler et chemiser le fond et les bords d’un plat carré de dimensions environ 23×23 cm avec du papier sulfurisé.
2. Dérouler la pâte feuilletée et retirer sa feuille de papier cuisson, si il y a. Déposer la pâte feuilletée dans le plat de façon à le recouvrir complètement. Délicatement, appuyer sur la pâte pour bien la répartir dans tout le plat, en épousant les angles et en la faisant remonter sur les bords. Laisser dépasser les bords de la pâte du plat. Puis avec un couteau, racler les bords du plat pour retirer l’excédent de pâte.
3. Piquer le fond de tarte avec une fourchette sur toute sa surface.
4. Couvrir le fond de tarte avec une feuille de papier cuisson, puis déposer une bonne quantité de riz, haricots secs, pois chiches secs, ou des billes de cuisson dans le fond de tarte pour ajouter du poids.
5. Enfourner et cuire pendant 10 minutes, jusqu’à ce que la pâte feuilletée soit légèrement colorée. Sortir du four, retirer les poids et la feuille de cuisson et laisser reposer le temps de préparer la frangipane.
6. Dans un grand saladier, mélanger la poudre d’amandes, farine de flocons d‘avoine, la fécule, la levure et le sel.
7. Dans un autre saladier, fouetter le sucre, la crème d’amandes, la purée d’amandes, l’huile, la vanille et l’extrait d’amandes amère, pour obtenir un mélange lisse et crémeux.
8. Verser cette préparation dans le saladier d’ingrédients secs et mélanger. Puis ajouter le lait et mélanger au fouet pour incorporer tous les ingrédients et obtenir une pâte homogène, légèrement épaisse.
9. Verser la frangipane dans le fond de tarte précuit. Répartir et lisser la surface avec une spatule. Si vous le désirez, déposer une fève. Parsemer d’amandes effilées.
10. Cuire pendant environ 45 minutes, ou jusqu’à ce que le dessus de la tarte soit doré, les amandes et les bords de la pâte bien colorés. Vérifier la cuisson de la frangipane en insérant un cure dents au centre de la tarte. Il doit ressortir presque sec. Couvrir la tarte de papier aluminium après 20-30 minutes de cuisson si elle brunit trop vite, pour éviter qu’elle ne brûle.
11. Sortir du four et laisser refroidir complètement dans le plat.
12. Pendant ce temps, préparer le glaçage en mélangeant la purée d’amandes, le sirop et le lait dans un bol, pour obtenir une sauce lisse et fluide. Si le glaçage est trop épais, ajouter un peu plus de lait pour le fluidifier.
13. Une fois complètement refroidie, démouler la tarte avec précaution. Arroser de glaçage amande et découper en parts avant de servir.

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Notes

1. Conservation: Consommez la tarte frangipane de préférence le jour même, rapidement après cuisson, tant que la pâte feuilletée est bien croustillante. Les parts de tarte se conservent jusqu’à 3 jours dans un récipient hermétique au frais, ou 2 mois au congélateur.