Frangipane Tart

This is one of my favourite dessert recipes: light, crisp pastry with a frangipane topping over a delicate layer of jam. Everyone who tries it loves it, so I hope you will too.


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Total time





  • vegan-desserts




For the pastry

You can also use ready-to-use shortcrust pastry (eg Jus-Rol and some supermarket own brands)

  • 225g/1¾ cups plain (all-purpose) flour
  • 25g/¼ cup ground almonds
  • 150g/⅔ cup pure coconut oil or vegan butter/spread
  • Pinch of salt

For the frangipane filling

  • 180g/1¾ cups ground almonds
  • 90g/scant ½ cup caster (superfine) sugar
  • 75g/⅓ cup vegan butter/spread
  • 2 tbsp cornflour (cornstarch)
  • 180ml/¾ cup almond milk
  • 1 tsp vanilla extract
  • 2 tsp almond extract
  • Pinch of salt

To decorate

  • 200g/7oz (approx.) raspberry jam (jelly), (about ½ jar)
  • 80g/½ cup icing (confectioners’) sugar
  • 50g/2oz dark (bittersweet) chocolate, melted (using a double broiler method/bain-marie)



  1. Mix all the ingredients for the pastry together in a bowl by hand, until the mixture forms a dough. Alternatively, blitz in a food processor for 1 minute until well combined.
  2. Form the pastry into a ball, flatten it slightly and place it between 2 large sheets of greaseproof paper. Thinly roll out the pastry to fit a 25cm (10in) round shallow flan tin (tart pan). Prick the pastry all over with a fork, then place in the freezer for 20 minutes.
  3. Meanwhile, preheat the oven to 180°C/350°F/Gas Mark 4.
  4. Bake the tart case for 18–20 minutes until just golden at the edges, then set aside to cool.


  1. Meanwhile, place all the filling ingredients into a food processor and mix to a smooth batter.
  2. Cover the bottom of the cooled tart case with enough jam (jelly) to form a thin layer (the quantity can be adjusted to taste; the more jam, the sweeter the tart), then pour over the frangipane batter mixture to cover. Bake for a further 30 minutes until the filling is puffed up and golden. Set aside to cool.


  1. To decorate, add about 2–3 tsp water to the icing (confectioners’) sugar to make a thin glacé frosting. Cover the tart with a thin layer of the frosting, then pipe over the melted chocolate to finish.

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