I found some blackberries at the supermarket the other day and they were so cute and photogenic I wanted to make something with them. This is just as yum as the non-vegan frangipane variety… I may have been licking the bowl lol.
This will make about 2 medium (15-20cm diameter) or 1 large (30cm diameter) tart/s. You can also swap for a different fruit like apple or pear, if you like, and place thinly-sliced pieces on top of the tart before it goes in the oven.
Cost: about $20. About 1 hour cooking time total, plus several hours cooling time.
Shortcrust pastry case:
225g plain flour, plus extra for dusting
70g vegan butter, cubed
2-3 tbsp cold water
3 tbsp caster sugar
1 1/2 cups almond meal
3/4 cup icing sugar
1/4 cup natural coconut yoghurt
1 tsp vanilla essence or vanilla bean paste
70g coconut oil or vegetable shortening, melted
1 tbsp cornflour
Several drops almond essence or a dash of amaretto
3 tbsp blackberry jam
Blackberries, to serve
Preheat oven to 180*C.
To make pastry, rub butter into flour and sugar using fingertips or a food processor. Add cold water and knead til a soft but not wet dough comes together. Rest in the fridge for 30 minutes, then roll out several millimetres thick and line tart case(s). Prick several times with a fork. Lay baking paper inside pastry, add baking beans or rice, and bake case in the oven for 15 minutes or until firm. Remove baking beans and paper and bake for another 10 minutes or until crispy and golden. Remove from oven and allow to cool.
Reduce oven temp to 160*C.
To make the frangipane, combine all filling ingredients except jam and mix together in a bowl until very smooth. Spread jam inside cooled tart case, then pour filling over it and smooth the top. Bake for 35 minutes or until golden.
Allow to cool, then refrigerate for a couple of hours until cold and nicely set. Serve with vegan ice cream and blackberries, dusted with icing sugar!