Fig Frangipane

IMG_1775I’ve made pear and apple frangipanes but liked the idea of trying little figgy frangipane tarts – they worked really well!

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 flourIMG_1813
  • 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.
This entry was posted in Cakes, tarts, desserts & sweets. Bookmark the permalink.

One Response to Fig Frangipane

  1. These look great. I only found out about fangipan this summer and now I can’t stop thinking about in. X

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