Apricot and Frangipane Puff Pastry Tart

Servings: Makes: 8

Nutritional Information:

Per tart (110g)

Calories 464, Fat 31g, Saturates 4g, Carbohydrate 38g, Sugars 16g, Fibre 1g, Protein 7.9g, Salt 0.41g


Ingredients

You will also need

10cm circular cutter

Method

1

Preheat the oven to 180°C/355°F/Gas 4. Add the butter, sugar, flour, aquafaba, ground almonds and almond essence to a bowl, and mix together to make the frangipane.

2

Using the 10cm cutter, cut EIGHT circles out of the puff pastry. Leaving a 1cm border, prick the centre of the pastry with a fork all over to stop it rising.

3

Cover the pastry bases with a 6mmthick layer of the frangipane, still leaving a 1cm border. Then place an apricot half in the centre of each frangipane circle.

4

Place the tarts on a baking tray and bake for 20 minutes. Then remove from the oven and, using a pastry brush, glaze the tops of the tarts with the agave syrup and bake for a further 10 minutes.

Reviews

Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased