Add another third to the batter and repeat until all the aquafaba is incorporated. Use a rubber spatula to gently fold a third of the beaten aquafaba into the frangipane batter. Sift the flour, xanthan gum and salt into the bowl and add the ground almonds. In a separate bowl cream the butter and sugar together for 3mins using electric beaters or a stand mixer. Place the aquafaba in a clean, dry bowl and use electric beaters or a stand mixer to beat the aquafaba for 10mins or until it reaches soft peaks. When the pastry is ready, remove the parchment paper and baking beads and set aside to cool while you make the frangipane.
Place a piece of parchment over the pastry, fill with baking beads and blind bake for 20mins. Trim off the edges and prick the base with a fork. Gently roll the pastry onto the rolling pin, transfer to the tart dish and shape the pastry along the sides of the tin.
Grease a 24cm loose bottom tart tin and line the base with a round of parchment paper.ĭust a clean surface with flour and roll out the pastry to approx. If you find this useful I’d love your support on Instagram, click here to follow. Everything you need to know about this pear and caramel frangipane tart recipe is there, including answers to your questions and ingredient/substitution suggestions. Hate scrolling through reams of text before you get to the recipe? Me too! I’ve included all the recipe notes at the bottom of the page with the hope of improving your experience here at blue border.
Make sure the caramel and pastry have cooled before you throw them into a lifelong union together, don’t cut your pears until you are absolutely ready to use them (or they’ll turn brown) and you will need a tin of chickpeas (see the aquafaba notes).Ī little lengthy, yes but I’ll say it again velvety almond pastry cream, baked pears and silky vegan caramel! Start by making the pastry, then move onto the caramel and make the frangipane just before you are ready to assemble. What do you need to know before you embark on an afternoon of French tart making? This recipe is essentially three recipes rolled into one. I’ve linked the recipes for gluten-free pie dough and a vegan caramel that will take you straight back to the days when you ate carefree without any dietary restrictions. To make this pear and caramel frangipane tart, we’re going to make all of these things. And if you think the words caramel, pastry and frangipane don’t go with the words vegan and gluten-free, you’re wrong! Velvety almond pastry cream, baked pears and silky vegan caramel, this tart is undoubtedly a showstopper of a dessert.
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