This is a slightly different recipe to the one I normally use for my frangipanes and I think I like this one more! It’s based on a recipe from the Domestic Gothess who uses vodka in the pastry instead of water. It is a revelation and makes for a light, crumbly but crisp pastry. I used blackcurrants as the taste is so good but you can use redcurrants, blackberries, thinly sliced apple, plum halves, figs… whatever you fancy.
Ingredients
Pastry:
- 200g plain flour
- 50g ground almonds
- 50g icing sugar
- ¼ tsp salt
- 150g vegan block butter (I use Naturli Vegan Block or Flora) cold and diced
- 1-2 tbsp chilled vodka
Frangipane:
- 70g melted vegan block butter
- 100g caster sugar
- 40g plain flour
- 10g cornflour
- 80ml almond or soya milk
- 175g ground almonds
- ½ tsp baking powder
- ¾ tsp almond extract
- ¾ tsp vanilla extract
To Finish:
- 8 tsp blackcurrant jam
- 1 handful fresh or frozen blueberries
- 1 large handful flaked almonds
Instructions
- To make the pastry, place the dry ingredients (flour, ground almonds, icing sugar and salt) in a food processor and pulse to mix. Add the diced cold butter and blend until it resembles fine breadcrumbs.
- Transfer the mix into a bowl and add just enough vodka (or water), until the pastry comes together into a ball. Don’t overmix it or they will come out like little wooden tarts!
- Shape the pastry into a ball, wrap in Clingfilm or place in a plastic bag and put in the fridge for 30 mins.
- Divide the chilled pastry into eight even pieces and roll each one into a ball. Roll each ball out thinly on a floured surface so that it is large enough to line a loose-based 8-9cm tart tin.
- Press the pastry into the corners and up the sides of each tine then roll over the top with a rolling pin to trim off the excess pastry.
- Repeat with the rest of the balls of pastry. If there is lots of trimmings left over, make some jam tarts.
- Prick the pastry cases all over the base with a fork then place them in the freezer for 20 minutes while you preheat the oven to 180°C.
- Line each of the frozen pastry cases with a tin foil, pressing it into the corners. Fill each one with baking beans and bake for 15 minutes.
- Remove the foil and beans and return the pastry cases to the oven for five minutes then remove and set aside.
- To make the frangipane, whisk together the melted vegan butter and sugar then whisk in the flour, cornflour and baking powder followed by the milk. Finally, mix in the ground almonds and almond and vanilla extracts.
- Spread a teaspoon of blackcurrant jam over the base of each tart shell then spread a couple of heaped tablespoons of the frangipane over the top, making sure that the jam is covered. The frangipane will puff up a little in the oven so don’t fill them.
- Scatter some blackcurrants over each one and gently push them in just a little. Then scatter over some flaked almonds and bake the tarts for about 30 minutes, until nicely browned.
- Leave to cool in the tins before turning out. Serve with whipped oat cream or vegan ice cream.
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