Fig, Strawberry and Franjipan Tart
This vegan tart makes a fantastic dessert for those lazy summer days, best served with a scoop of vanilla ice-cream or a touch of vegan cream. The pastry can be made in a food processor, which makes life a little easier for those of us with super hot hands.
The blind baked case is cooked low and slow, to avoid over cooking and has a wonderful light crumbly texture.
First, make your pastry.
Method by hand
Sift the flour and sugar into a mixing bowl.
Add the diced butter and lightly rub it into the flour mixture.
When your mixture resembles breadcrumbs add a touch of almond milk to bring the mixture together to form a soft dough ball.
Method for a food processor
Sift the flour and sugar and add to your food processor with your diced butter.
Gently mix on low or pulse until you have a soft dough.
Add a touch of plant milk to bring it together.
Wrap in clingfilm and refrigerate for 30 minutes.
Grease a 24cm flan dish with little vegan butter.
Roll your pastry out thin enough to cover the flan dish and lightly push it into the edges.
Trim off any excess with a sharp knife.
Place back in the fridge and allow to rest for 10 minutes.
To blind bake, your pastry case line your pastry case with foil ensuring you press it into the edge.
Fill with baking beans or dry chickpeas.
Bake for 30 minutes at 160C
Remove the foil and baking beans and allow your case to cool and dry.
To make the frangipane
Beat the butter and caster sugar together for 2 minutes in a mixer
Add the almond milk and vanilla essence.
Continue to beat for a further minute.
Add the ground almonds, baking powder, cornflour and combine.
Line the bottom of your pastry case with the jam.
Spread your frangipane evenly on the top and then gently press in your fig halves
Cook at 160C for 45-50 until it is firm to the touch.
Remove for the oven, then using a soft pastry brush lightly coat the figs and the top with a little maple syrup a sprinkling of coconut flakes.
Place back in the oven for 5 minutes or until lightly browned.
Serve with cream or vanilla icecream.
300g plain flour
200g chilled butter
100g caster sugar
Touch of plant milk to bring it together if needed.
Baking beans or dried chickpeas (for blind baking)
80g diced salted vegan butter
130g caster sugar
90ml unsweetened almond milk
1/2 tsp vanilla essence
200g ground almonds
1tsp baking powder
1/2 Tbsp cornflour
5 Tbsp Strawberry jam or fig jam if you can get it
8 ripe figs washed and halved
1tsp maple syrup
4Tbsp coconut flakes