Plum frangipane


I made these for Valentine’s Day because I reckon the plums look a bit like a  love heart. Well I thought that anyway.

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
  • ⅓ cup sugar
  • 1 cup ground almonds
  • 1 tablespoons cornflour
  • Pinch salt
  • Large pinch of ground cinnamon
  • ⅓ cup almond milk
  • 1 teaspoon vanilla extract
  • 3 fresh plums, halved and stoned


  1. Preheat oven to 150°C.
  2. Grease six small tart tins.
  3. 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.
  4. Line the six tart tins with a thin layer of pastry then return them to the fridge while you make the frangipane.
  5. 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.
  6. Gently place the plum halves in the centre of each tart and slightly ease them into the mix – don’t push them under!
  7. Bake for 35-40 mins until the frangipane starts to brown. Turn the oven off and leave them in the oven to cool.
  8. When still warm, brush them with some heated apricot jam to make them nice and shiny.

Serve warm with vegan ice-cream.

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