Our best recipe for a shortcrust pastry filled with cherry conserves and eggless frangipane.
Servings: 12
Ingredients
For the shortcrust pastry:
- 200 g Plain flour (1+⅔ cups)
- 110 g Vegan butter (½ cup)
- 2-3 tbsp Cold water
For the filling:
- 250g Cherry Jam (¾ cup)
- 110 g Vegan butter (½ cup)
- 110 g Caster sugar (½ cup + 1 tbsp)
- 1 tsp Almond extract
- 1 tsp Vanilla extract
- 200 g Ground almonds (2 cups)
- 120ml Almond milk (½ cup)
- 2 tbsp Flaked almonds
To top:
- Powdered sugar (to dust)
- Handful Chopped glace cherries
Instructions
For the shortcrust pastry:
- Add the flour into a large bowl. Using clean fingers, rub the butter into the flour until it resembles breadcrumbs.
- Add 2 tablespoons of cold water into the breadcrumb mixture and stir until a dough starts to come together.
- Cover the dough and place it in the fridge to chill for 30 minutes.
- After 30 minutes has passed, preheat your oven to 200°C/ 400°F and take the dough out of the fridge.
- Warm the dough slightly in your hands to remove any cracks, again being careful not to overwork or knead it too much. Roll it out on a lightly floured surface until it’s large enough to cover a 9 inch tin.
- Drape the dough over the tin and use your fingers to gently press it into the sides.
- Place some baking paper over the pastry dough then pour some baking beans or uncooked rice on top.
- Bake for 10 minutes. Remove the beans/rice and baking paper then return the pastry to the oven for a further 10 minutes. It should be golden brown when it’s done.
For the filling:
- When you’re done baking the pastry, turn the oven down to 170°C / 340°F in preparation for the filling.
- Stir the jam thoroughly in a bowl to loosen it up. Spread it over the bottom of the tart.
- In a large bowl, cream together the butter and sugar. Add in the almond extract and vanilla extract and stir in.
- Add the ground almonds and almond milk. Mix well until you have a thick mixture that resembles mashed potatoes. This is your vegan frangipane.
- Spoon the frangipane over the tart and spread it out evenly to the edges, being careful not to let the jam “bleed” into it.
- Sprinkle the flaked almonds on top and bake for 45-50 minutes until golden brown all over. If the top is golden brown but the filling is still a little wobbly, turn down the oven slightly and continue baking until done.
- Check the filling is cooked all the way through by inserting a toothpick through the centre. It will come out clean when it’s done.
- Allow the tart to cool completely. Dust with powdered sugar and top with chopped glace cherries and tah-dahh!
