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.
Ingredients
Units
Scale
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)
Instructions
- 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.
- 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.
- Prick the pastry case all over the base and the sides with a fork.
- 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.
- 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.
- In a large mixing bowl, whisk together the almond meal, oat flour, cornstarch, baking powder and salt.
- In a separate mixing bowl, beat the sugar, almond cream, almond butter, oil, vanilla and almond extract with a whisk until smooth and creamy.
- 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.
- 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.
- 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.
- Remove from the oven and set aside to cool completely in the pan.
- 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.
- Once cooled, carefully remove the frangipane tart from the pan. Drizzle with almond sauce before cutting into squares and enjoy!
Notes
- 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.