Frangipane is a velvety almond cream traditionally used to fill tarts, cakes and pastries. My version is made with Aqua faba (the viscous water in which chickpeas are cooked or canned that mimics the properties of an egg) and a fool proof chick pea flour crust which is simply pressed into a tart pan and baked for 10 min. before filling. Fresh prune plums are pressed into the almond cream before baking. Feel free to substitute whatever is in season, berries, figs, and pears are equally delicious!
The crust:
- 11/2 cups of chickpea flour (either store bought or ground fresh in a vitamix)
- 1/2 tsp. sea salt
- 41/2 Tbsp. of warmed coconut oil
- 3 Tbsp. of cold water
- 1 Tbsp. of maple syrup
Preheat your oven to 350 degrees F.
In a medium bowl combine the chickpea flour and salt. Add the softened coconut oil and maple syrup. Mix with your hands until the oil is incorporated into the flour. Add the cold water 1 Tbsp. at a time until the dough comes together.
Press the dough into an 8 in. tart pan with a removable bottom or an 8 inch pie plate pressing the dough along the edges of the pan to create a neat edge. Prick the dough with a fork.
Bake the empty crust for 10 min. While the crust is baking prepare the filling.
The filling:
- 1/3 cup of avocado oil
- 1/2 cup of raw honey
- 1/4 cup of chickpea flour
- 1/4 cup of aqua faba if saved from boiled chickpeas or 1/8th cup if saved from canned chickpeas.
- 1/2 tsp. of almond extract
- 21/2 cups of almond flour (I prefer store bought as it is difficult to grind the almonds to a fine powder without it turning into butter!)
- zest of one organic lemon or a few drops of essential oil of lemon
- 5 pitted organic prune plums
Cream the oil and honey with a hand mixer in a medium sized bowl. Add the chickpea flour. Beat in the aqua faba a little at a time.
Whisk in the almond flour, almond extract, and lemon zest or essential oil of lemon. Spread the almond cream over the baked pie crust.
Half and pit the plums. Arrange them artfully over the almond cream, pressing them gently into the mix. (skin side down)
Bake at 350 for 45-50 min. or until the top has browned and puffed up slightly. Allow to cool to room temperature prior to serving.
This tart keeps wrapped in the fridge for several days.