For the pastry:
- 1 cup plain flour
- ½ cup vegan margarine
- 1 dessert spoon ground almonds
- 1 dessert spoon of sugar
- 1 tablespoon water (you might need more)
For the frangipane:
- 3 tablespoons cold non-hydrogenated vegan margarine, cut into pieces
- 1/3 cup granulated sugar
- 1 cup ground almonds
- 1 tablespoons corn flour
- Pinch salt
- Large pinch teaspoon ground cinnamon
- ⅓ cup plain almond milk
- 1 teaspoon vanilla extract
3 fresh figs, halved
- Preheat oven to 150°C.
- Grease six small tart tins.
- First make the pastry. Rub the margarine into the flour to make fine breadcrumbs then add the almonds and sugar. Add the water and combine to form a firm pastry. Try to add the smallest amount that you can in order to make the mixture hold together. Don’t worry if it is a little bit dry. Rest the pastry in the fridge for at least 30 minutes.
- Line the six tart tins with a thin layer of pastry then return them to the fridge while you make the frangipane.
- In a blender, combine the margarine, sugar, almonds, corn flour, salt, cinnamon, almond milk and vanilla. Blend until smooth. Spoon the frangipane mix into the pastry cases.
- Gently place the figs halves in the centre of each tart.
- Bake for 45-50 mins until the frangipane starts to brown. Turn the oven off and leave them in the oven to cool.
- Serve warm with vegan ice-cream.