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Thursday, December 27, 2012

Vegan Pear Frangipane

What says winter than a pear frangipane tart.


Ingredients
Crust
For a 8-9 inch tart use my Easy Vegan Pie Crust Recipe x 2 (this gives you more crust to work with)

Filling
6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces
1/2 cup sugar
1 1/4 fine almond meal
2 tablespoons cornstarch
2 tablespoons all purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

1/3 cup plain almond milk
2 teaspoons vanilla extract
1/2 teaspoon almond extract
4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds
1/4 cup apricot jam, melted

Directions
Pre-Heat oven to 350 F

Make the Easy Vegan Pie Crust Recipe x 2 and allow the crust dough to rest in the refrigerator for about 45.

Mean make the filling. In a large bowl mix together the sugar, corn starch, all purpose flour, salt, and cinnamon. Then cut in your vegan margarine. When the mixture becomes crumbly stir in your almond milk, vanilla extract and almond extract. 

Set the filling aside and peal, cor and slice your pears. You can slice your pears in rounds or lengthwise.

Now roll out your crust dough into a circular sheet that is about 1/8-1/4 inch thick. Then place the crust dough onto your tart pan. Press the dough on to the tart pan and making sure the sides are pressed in before cutting off the edges. 

Then pour in the filling and smooth it out with a spatula or spoon. Place in your pear slices and bake fore 30-35 minutes until the top is slight golden brown. Allow the tart to cool for 20 minutes before removing it from the tart pan. Let the tart to set for another 2 hours and brush the pear frangipane with apricot jam before serving.







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