Vegan fig frangipane tart

Vegan fig frangipane tart features ‘buttery’ shortcrust pastry, almond cream filling and juicy figs. Gluten-free and refined sugar-free option included.

Pastry

240 g / 2 cups white pastry flour, sifted
2 tbsp icing / fine sugar OR maple syrup
90 g / 6 level tbsp (not melted!) refined coconut oil*

Gluten-free pastry

200 g / 1¾ cups buckwheat flour
40 g / 4 tbsp cornstarch
½ tsp xantham gum
2 tbsp icing / fine sugar OR maple syrup
90 g / 6 level tbsp (not melted!) refined coconut oil*

Frangipane Filling

80 ml / 1/3 cup mild olive oil
115 g / ½ cup + 1 tbsp caster sugar OR maple syrup
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

View the full recipe at Lazy Cat Kitchen →