Last week I’ve been playing with pastry. I’m sure you will agree with me that it’s one of the trickiest parts to get right when it comes to wholesome gluten-free vegan baking. I finally got pastry for a rustic galette right and then I went and experimented with another pastry and created this amazing Apricot Frangipane Tart that I’m sharing with you today.
The tart crust is probably the best I’ve made so far. It’s not easy to roll and better to press in a type of dough but the texture once baked is so good and has that lovely crumbly texture which is so difficult to achieve gluten-free vegan without using artificial ingredients.
What I find is that you either have an amazing roll out dough but not the most amazing crumbly texture or good texture but not easy to roll out dough. Hopefully one day I achieve both!
The tart crust is actually grain-free made with ground almonds, chickpea and tapioca flours, little coconut sugar, coconut oil and water. I have rolled it out and although it cracked quite a bit when moving it into the tin it was faster doing it that way than pressing it in. You can use whichever technique you prefer.
The frangipane filling is very simple to make and together with the apricots is just so lovely. The traditional frangipane is a mix of sugar, butter, eggs and ground almonds. Sometimes little flour is added.
I’ve used a mix of ground almonds, little chickpea flour, coconut sugar, flax eggs, coconut oil and almond milk. I’ve used about 80ml of milk but reduced it slightly in the recipe because I thought it could have been a little less moist. Delicious nevertheless.
I’ve realised how much this tart reminds me of my childhood summers and my mums baking. And after 5 years of sharing recipes here with you, I can’t believe this is my first apricot cake here!
Hope you love this Apricot Frangipane Tart as much as me :)
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