French · serves 2

Frangipane Tart

Aquafaba stands in for eggs in the almond cream. Nobody can tell.

95 min A proper cook Vegetarian

Ingredients

  • Pastry: 240g plain flour, 2 tbsp icing sugar, 90g cold butter, 60ml cold water
  • Filling: 80ml olive oil, 115g caster sugar, 35g plain flour, 90ml aquafaba, 240g ground almonds, 1/2 tsp almond essence
  • Icing sugar to finish

Method

  1. Rub the butter into the flour and icing sugar to breadcrumbs.
  2. Water a little at a time, brought gently together. Do not knead it — kneaded pastry is tough pastry.
  3. Wrap, chill 30 minutes, then roll between baking paper and line a 23cm tart tin.
  4. Blind bake with beans at 180°C for 15 minutes, then 5 minutes more without.
  5. Whisk the oil, sugar, flour and aquafaba, then fold in the almonds and essence.
  6. Spread into the case and level.
  7. 180°C for about 40 minutes until set and golden. Dust with icing sugar.

Questions people ask about Frangipane Tart

How long does Frangipane Tart take?

About 95 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Frangipane Tart?

Water a little at a time, brought gently together. Do not knead it — kneaded pastry is tough pastry.

What can I use instead of maida in Frangipane Tart?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Frangipane Tart ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Frangipane Tart vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Frangipane Tart?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

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