Fig, Strawberry and Franjipan Tart

1 hour



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.

Fig, Strawberry and Franjipan Tart


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