A sweet almond frangipani tart is one of the most beautiful desserts and when set off by the sharpness of fresh raspberries and red currants, it can’t get much better. It really is impossible to tell that this is gluten and dairy free. The pastry is light and crisp and the filling is rich and decadent and you’d expect. A lovely finish to a Summer meal with friends which can served either warm or at room temperature.
200 g gluten free plain flour
100 g vegan margarine or butter if you’re not going vegan
100 g ground almonds
7g g agave syrup
75 g margarine (or butter)
1 large egg
2 tblsp soya cream
230 g raspberries
handful of red currants
a small handful flaked almonds
1. Grease a 25cm tart tin with a little butter, oil or margarine. Preheat the oven to 200°c. In a large bowl, rub the butter into the flour between your fingers and thumb. Then add the beaten egg. Lightly mix until combined. The mixture should form a smooth ball of dough.
2. Roll the pastry out thinly on a lightly floured surface with a rolling pin and wrap round the rolling pin to transfer into the tin. It might crack or break – don’t worry! Patch any cracks with remaining pastry or piece together in the tin – once cooked it will be delicious and not a crumbly mess! Cut off the rough edges and press into a fluted pattern.
3. In a pan, melt the margarine before adding the rest of the frangipani ingredients and pour into the pastry. Then top with the fruit and flaked almonds.
4. Bake the tart in the oven for around 30 minutes until it’s lightly golden.