This is a recipe I’ve been meaning to make for a while as the summer fruits are coming to an end. It’s very simple and a delicious dessert for a special occasion! The pastry is a lovely biscuity texture and works well for a range of sweet desserts.
For the pastry
- 150g cold vegan butter
- 1 1/2 cups plain flour
- 1/2 cup icing sugar
For the frangipane filling:
- 1/3 cup vegan butter, softened
- 3/4 cup caster sugar
- 1 cup almond meal
- 1 tablespoon plain flour
- 1 teaspoon vanilla extract/powder
- 3 tablespoons chickpea brine
- 2 cups peaches, sliced thinly (remove the skins if you wish, it will change the appearance rather than the flavour if you do not)
- Water and sugar to brush the top
- Place the flour and icing sugar in the bowl of a food processor and blitz for a moment (or mix well in a bowl)
- Add the butter and mix until you have a coarse sand-like texture.
- Tip this out onto a work surface and bring together with your hand until you have a lovely, smooth disc of dough, adding a little water as needed.
- Wrap this in plastic and pop in the fridge for at least 30 minutes.
- Roll out between two sheets of baking paper until about 5mm thick and drape into a loose-bottomed tart tin.
- Return to the fridge for another half an hour.
- Preheat oven to 180C.
- Cream the butter and sugar together until pale and fluffy and add the almond meal, flour, vanilla and chickpea brine.
- Mix until smooth.
- Blind bake the tart shell (I do this my topping the shell with baking paper and dried beans and baking for 15 minutes).
- Spoon in the frangipane mix and smooth out.
- Press the apricots into the mixture and bake for 50 minutes or until the frangipane is golden brown and cooked through.
- Once cooked and cooled, brush the top with a little sugar dissolved in hot water to create a gloss.