Vegan fig frangipane tart

Vegan fig frangipane tart

vegan fig frangipane tart whole

I’m terribly sorry for leading you astray AGAIN, but you have to try this vegan fig frangipane tart as it’s delicious. Even better, make it and share it with someone who thinks that veganism is about deprivation and sacrifice and see how deprived they feel 😉 .

I’m pleased to say that the original, made with a prolific amount of butter and eggs, has nothing on this plant-based version. The crust is ‘buttery’ and deliciously crumbly. The filling is beautifully fragrant, oozing sweet, juicy figs, crispy on top, soft in the middle and totally indulgent.

At first glance, this recipe may look way too complex and strenuous to make. Please don’t let that get in the way of your dessert hour and let me explain.

I’ve provided two versions for the pastry: regular and gluten-free, plus two versions for the filling. One is made with plain old caster sugar and one is made with maple syrup. The reason is that I don’t want anyone to miss out on this French-inspired beauty and I know that some of you are keen to avoid refined sugar.

I have not tried any other configurations, but I am pretty sure any gluten-free flour mix will work for the pastry so you don’t need to use buckwheat flour per se, although I am personally keen on the subtly nutty flavour it brings to the table, especially when combined with maple syrup.

This tart has been a roaring success in my house and amongst Duncan’s yoga classmates too as he shared a few pieces with them as a post-yoga treat (cake-asana). They were very happy to oblige, apparently. I was doubly happy – happy to hear that it went down so well and happy that it didn’t all end up in my belly 😉 , which is always a challenge when you blog about food for a living.

As you can probably tell, I really enjoy making desserts. I have this fantasy that one day I will open a little coffee shop, which will only serve vegan pastries and cakes but no one will never know they are vegan (unless they ask 😉 ) as I reckon there is still a lot of prejuice around vegan food.

I simply love it when the information people’s tastebuds send to their brain clashes with their preconceived idea of what they think a vegan cake would taste like, for example. And then the questions start pouring out: ‘so there are no eggs in that?’ No, but I’m taking it as a compliment.

vegan fig frangipane tart macro

vegan fig frangipane tart slice

makes
25 cm / 10"
PREP
30 min
COOKING
90 min
makes
25 cm / 10"
PREPARATION
30 min
COOKING
90 min
INGREDIENTS
PASTRY

GLUTEN-FREE PASTRY

FRANGIPANE FILLING

  • 80 ml / 1/3 cup mild olive oil
  • 115 g / ½ cup + 1 tbsp caster sugar OR maple syrup
  • 35 g / ¼ cup plain flour OR rice flour (for GF version)
  • 90 ml / ¼ + 1/8 cup aquafaba homemade / from a tin**
  • 240 g / 2½ cups almond meal OR finely ground almonds***
  • ½ tsp almond essence
  • zest of 2 unwaxed lemons or oranges
  • 4 figs, cut into quarters or slices
METHOD

PASTRY CASES

  1. Combine flour, icing sugar, (plus cornstarch and xanthan gum if making GF pastry) in a large bowl. If using maple syrup instead of icing sugar, don’t add it just yet. Add the softened coconut oil and rub it into the dry ingredients with your fingers until your flour looks like breadcrumbs and there are no lumps of coconut oil left.
  2. If you are using maple syrup, add it now and the chances are that you will not need to add any water to bring the dough together. If using icing sugar, add cold water – be careful, do it gradually – how much water you’ll need depends on how absorbent your flour is. I added about 4 tbsp / ¼ cup. Combine all the ingredients into a dough gently, but do not knead (that’s important for the gluten version) or the pastry will be tough. Wrap it up in a piece of cling film and chill in the fridge for 30 minutes.
  3. Remove the dough from the fridge and roll it out between two sheets of baking paper until you get a circle large enough to cover your entire tart case, about 2-3 mm in thickness. Place the rolled-out dough over a tart case and gently line the inside of it with the pastry. Tuck the pastry in well, ensuring that it fits snugly into all the nooks and crannies. Trim the excess pastry with a sharp knife and patch any holes with the cut-off excess. If making gluten-free pastry (which tends to be more crumbly), you may be better off placing the crumbled pastry in the tart case and simply moulding the pastry with your hands to the shape of the tart tin – you do not need to worry about overworking the pastry as it contains no gluten.
  4. Pierce the bottom of the pastry with a fork in a few places and chill the pastry-lined tart case in the fridge for about another 60 minutes.
  5. 45 min into pastry chilling time, preheat the oven to 175° C / 350° F. Line the pastry case with a large piece of crumpled baking paper and fill with baking beads or rice for a blind bake.
  6. Blind bake the pastry for 15 minutes. Remove the paper and beads and bake for another 10 minutes.

FILLING

  1. While the pastry cases are baking, prepare the filling. Cream oil and sugar (or maple syrup) with an electric whisk. Next, whisk in the flour. Add aquafaba, one tablespoon at a time. Whisk well after each portion of aquafaba.
  2. Finally, gently fold in the almond meal, zest and almond essence with a spatula. You should end up with a thick batter (it will be a bit less thick if you used maple syrup instead of sugar).
  3. Fill the pastry case with almond frangipane and use a silicon spatula to spread the filling evenly. Place the fig quarters on top – don’t worry about them sticking above the level of the filling – the filling will rise during baking a fair bit.
  4. Bake the tart for about 50-60 minutes, until the filling is nicely browned. I found that the maple syrup filling tends to take a little longer in the oven (by 10 minutes or so). Remove from the oven and allow the tart to cool down before removing it from the tin and cutting it into slices. The top will crisp up nicely as the tart cools down.

NOTES
*You can use olive oil instead, but I found that refined coconut oil renders the pastry a bit more delicate. A good tip I’ve picked up from an amazing vegan chef, Isa Chandra Moskowitz, is to place olive oil in a plastic container and freeze for about an hour before making the pastry. It should look “opaque and congealed but still somewhat soft, like the consistency of slightly melted sorbet.” Rub frozen oil into the flour mixture until the flour looks ‘pebbly’, then proceed as per the instructions above.

**For this particular application, aquafaba should be as close as possible to an egg white consistency so I recommend making it yourself, from dry chickpeas – here is how. If you would rather use aquafaba from a tin of chickpeas, pour it into a pot and reduce on the stove by about 2/3. Cool before using to achieve a thick, gelatinous aquafaba.

***To make almond meal, grind skinned almonds (or whole) in a food processor or a coffee grinder (the latter will give you a finer grind). Be careful not to overblend as almonds will start releasing their natural oils and start turning into butter. Sift the ground almonds through a fine sieve and grind whatever is left on the sieve again until fine. If you don’t have a coffee grinder, a food processor will do a decent enough job, although the filling will be a little bit coarser. Instead of almonds, you could also use pistachios.

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NUTRITIONAL INFO
calories
446
22%
sugars
15 g
17%
fats
25 g
35%
saturates
8 g
41%
proteins
9 g
17%
carbs
51 g
20%
*per serving
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5.0
6 reviews, 30 comments
REVIEWS & QUESTIONS
Shraddha:
In the cake recipes what can we use instead of aqua faba
    Ania
    Ania:
    Hi Shraddha,
    It depends on the cake really - there is no blanket rule. In this particular cake, flax egg might also work but I haven't tested it so I cannot be 100% sure. Ania
Karen:
Hi Ania,
Just wanted to say I'm a huge fan of your blog. I have made countless recipes and they always come out incredibly delicious. I was very skeptical about this vegan frangipane, but it turned out amazing. Everyone loved it and the whole tart was gone within minutes! Such an impressive recipe. Thank you for sharing all of your recipes.
    Ania
    Ania:
    Thank you Karen, I am delighted to hear that you enjoyed this and some other of my recipes too! And I really appreciate you taking the time to leave a review, they help me feel like my efforts are worthwhile and help my blog grow - thank you. x Ania
Talia:
Hello! This recipe looks beautiful and I’m eager to try it! Wanted to ask if you think it’s ok to make a day ahead or if it’s better to make the pastry & bake it and then freeze the filling, thaw it bake day, and then bake it. Thanks for your help!
    Ania
    Ania:
    Hi Talia,
    I think that making it a day ahead will be absolutely fine. Hope this helps! Ania
Rony:
Just coming back here to report that I made it with chia egg and it turned out fantastic!
I swapped the aquafaba with 15 grams chia and 75 grams water, let it soak for a bit, and then blended them until it became an almost-smooth eggy looking past.
I was worried it will give the creme a grey-ish tone but after backing I could barely see any difference.
I’m really happy it worked cause while the results using aquafaba are great, chia is more accessible. So it’s nice to have that option
    Ania
    Ania:
    Great to know, Rony. I'm delighted that it worked out well for you and thanks for coming back to let me and my other readers know - much appreciated. Ania
Rony:
Hi Ania,
Looks great!
What’s the roll of aquafaba here? If it is to glue the whole thing together, do you think I could use chia egg?
    Ania
    Ania:
    Hi Rony,
    Yes, sort of. It's meant to replace egg whites that are traditionally used. It should work but I have not tried as it will make the filling a bit bitsy. Hope it works out! Ania
Maya:
Love this recipe. Did it with walnuts instead of almonds and subbed the essence & lemon rind for cinnamon--- was sublime and I love the texture of the frangipane. Will be a go-to I think
    Ania
    Ania:
    Thank you, Maya! I am sooo happy to hear that! And thank you for taking the time to review and rate the recipe! Much appreciated. x Ania
Julie:
In reply to Barry Pines comment (although quite a while back now 😆) on his mixture looking thicker than it should be, well from my own experience not all ground almonds are the same (not sure how this is when you grind them yourself) and almonds from one supermarket work well with my own recipe for Bakewell tart whereas from another supermarket I need to add in more water and oil 🤔 quite strange 😄
    Ania
    Ania:
    Hi Julie,
    You are so right, I only just realised it recently when I tried to put different brands of ground almonds in the same jar and some of them were coarser than others! How strange and unhelpful, eh? It would be helpful if that was standardised like flour coarseness. Ania
MomoG:
Hello. I would like to make this amazing looking tart, but I do not have Aquafaba...
Could I substitute it for something else?
Thank you.
    Ania
    Ania:
    Hi,
    I have not tried, but perhaps swap it out for soy milk. I have a feeling that it will work based on some other experiments of mine. Hope that helps! Ania
Sarah:
Yum! Want to make this tomorrow - can I use virging coconut oil instead of refined coconut oil?
    Ania
    Ania:
    Hi Sarah,
    Sure you can, it may simply end up tasting a bit 'coconutty' though. Hope that helps! Ania
Jess:
Made this for a vegan friend's birthday- WOW, it's amazing. I can't stop eating the cut-off pastry edges, they're so yummy!
    Ania
    Ania:
    Thanks so much, Jess! I'm so pleased to hear that! :) Ania
Tracey:
Hi!
I am looking to make this delicious tart for a birthday cake and I am wondering if I could make any elements of this tart ahead of time? Maybe the pastry and leave it uncooked in the fridge? I will be making the gluten-free version. Alternatively, do you know if it would still be ok to make the day before and would I store it in the fridge?
Many thanks :)
    Ania
    Ania:
    Hi Tracey,
    You don't say how long ahead do you mean, but my suggestion would be to make the pastry, line the tin with it and freeze and on the day (or at the day before) pop straight into the oven from frozen (it will take a little longer to cook) and to make the filling and freeze it raw, bake on the day (or the day before). Hope that helps! Ania
      Tracey:
      Thank you for taking the time to reply :)
      I thought I'd share my pie making experience- I didn't have xanthan gum or coconut oil (oops) so I used chia seeds and vegan butter in the pastry. I also used fresh cherries instead of the figs. I think I cooked it for a little too long but it's really delicious and the pastry (although a bit overcooked) is lovely! I'm so excited as it was my first time making pastry, gluten free or otherwise. I served it with coconut yoghurt and it was thoroughly enjoyed. Thanks for the awesome recipe!
        Ania
        Ania:
        Hi Tracey,
        That's awesome to hear!! I'm so pleased to hear that it came out well! xx Ania
Barry Pines:
I am trying to make this tart and I notice that the orange zest and the almond essence are not mentioned in the instructions. I just threw them in the filling mix at the end and I'm hoping for the best. Also, my filling came out more like wet sand than batter. Is this how it is supposed to be, or is there some other liquid that should be added? Thank you.
    Ania
    Ania:
    Hi Barry,
    Apologies, I will amend the instructions to mention orange zest and almond essence, but your instinct was correct - throwing it in at the end will work fine. The consistency of your filling does not sound quite right, did you cream oil and sugar with an electric mixer at the beginning? It produces thick, homogeneous mixture to which the remaining ingredients are added. Hope it worked out well in the end! Ania
      Barry Pines:
      I did cream the oil and sugar using a stand mixer with a whisk attachment until it was thick and creamy and homogeneous. It just seemed that 1/3 cup of olive oil and 3/8 cup of aquafaba did not provide enough moisture for the 2 1/2 cups of almond meal. I did taste it prior to baking and it was delicious, but after baking, it looks like it has the consistency of the crumb top of a coffee cake. I did not want to cut into it because I'm saving it for Thanksgiving. I'm sure it will taste wonderful and the texture will not be bad, just not like what was in your pictures, so I'm trying to figure out what I did wrong. Thank you for taking the time to answer my questions.
        Ania
        Ania:
        Hmm, really not sure, Barry! Hopefully it tastes better than it looks! Ania
Ewa:
Ania,
I'm going to make this tart with pears and take it to Macmillan coffee morning. I'm a massive fan of frangipani but this will be my first attempt 😀.
I'm also going to modify a traditional recipe into a vegan one now I have read your advice regarding aquafab and it makes a lot of sense. Chickpeas are on being cooked at this moment!
Your blog is inspirational and full of tasty ideas. Carry on doing such great job!
Love, Ewa
    Ania
    Ania:
    Thanks for kind words, Ewa! I'm so glad to hear you are enjoying my kitchen experiments ;) Hope you and your customers will enjoy this tart! Ania
Dee:
Hi there,
I'm making an almond tart using puff pastry so have been scouring the internet for a frangipane recipe that does not involve vegan butter (hate the taste and texture of it). Your recipe seems like just what I'm looking for. However, I have one concern that you might be able to help with. Puff pastry cooks very quickly and given that the frangipane will be encased in it there is no real option to slow down the baking of the pastry as the frangipane cooks. As such, I am fearful of the only thing as bad as vegan butter: raw flour. Do you have any suggestions that might save me from my predicament and bring almond tarts back into my life?
Thanks in advance.
    Ania
    Ania:
    Hi Dee,
    The amount of baking required depends very much on the thickness of your frangipane layer. In this recipe, for example, as the tartlets aren't deep, they only require about 20 minutes baking time. Other than going with a thin layer, I don't have any other ideas on how to shorten the baking time needed, I'm afraid. Hope that helps a little! Ania
Quentin:
Hello Ania,
I just discovered your blog and find it really inspiring. I've been vegetarian for 5 years now, but finally committed to moving to Vegan.
I want to try this recipe (https://www.lazycatkitchen.com/vegan-fig-frangipane-tart/) for friends I want to convert as well, but I have one question:
what's the equivalent of 1/4 cup in grams?
    Ania
    Ania:
    Hi Quentin,
    Thanks for your kind words. Hope you and your friends will like this tart if you decide to make it. I take it that you are referring to the flour amount in the filling, in which case 1/4 cup is approximately 35 g. Hope that helps! Ania
      Quentin:
      It does! I'm making the tart tonight :) Thank you!
        Ania
        Ania:
        Brilliant, hope you'll enjoy it! :) Ania
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