Plum and Brazilnut Frangipane Tart

Hello Loverlies!!!

It's been over a year since my last post and I am very very sorry. What I thought I'd do is make it up to you with a very special recipe. the recipe that really kicked me off back writing the blog again. Unfortunately there is only one picture of it and that is the finished product but it is pretty easy and I'm sure you can do it.

I am not a very good pastry girl, in fact pastry tends to terrify me somewhat. What I do like though and works really well with tarts like this is a "non rollout pastry" This is very much like a biscuit base or a cookie dough type base. Makes your heart pound when it first comes out of the oven but honestly it does crisp up just like a good pastry should.

The other awesome thing about it is that you don't have to blind bake it first. If anything it saves a good half hour of waiting around and rolling and other things you have to do with pastry. So yes this kind of base is definitely going to be my go to tart base from now on.

I used Brazils because honestly i was out of almonds. Necessity breeds creativity around here and I never let a little thing like the type of nuts change what I plan on doing ever.

Ok so enough of my rambling time for a recipe right ??? So here we go xox

PLUM AND BRAZILNUT FRANGIPANE TART

BASE 

1 cup       White Spelt Flour

1/2 Cup   Buckwheat Flour

1/2 cup    Vegan Margarine

1/2 Cup   Soft Brown Sugar

FRANGIPANE

2 Cups     Brazilnuts

1/2 Cup   Soft Brown Sugar

1/2 Cup   Coconut Cream

2 Tbspn   Spelt Flour

TOPPING 

6-8           Fresh Plums - Whatever is available - 

METHOD

Before you do anything 

1. Line and grease your tin. I used a 10 inch tin because that's what I have. 

2. Turn your oven onto 190C or 375F

Ok so then we begin with the fun stuff

1. Mix your marg and sugar together very very well until fluffy. 

2. Add Flours to the mix

3. Pour in Coconut Cream to make a thick cookie style dough texture. 

4. Place all mix in the tin and spread it out across the base and as far up the sides as you can make it. No thinner than about 1/4 cm 

NOTE: If you are in a hot climate placing the tin with the base in the fridge at this point is probably a good idea. Noone likes melted oil all over the work top !!!

5. Place the nuts in a processor and pulse until loose crumbs.

6. Add the rest of the ingredients and you should have a lushious thick creamy mix. (with chunks dont worry about the chunky bits) 

7. Add the frangipane to the base.

8. Cut the plums into quarters (or perhaps slices if you have that much time on your hands!). 

9. Place quarters on top of the frangipane and press in gently. Not enough to cover entirely but enough to sit in it well. 

10. Bake for around 1/2 hour or until golden and set. 

I works well with so cream or other alternatives including vegan icecream. However you eat it ... enjoy it. 

I know it's not just me who thinks it's good cos I gave a slab of it to a friend who also didn't tell anyone it was vegan and gluten free and they loved it and her mother asked for the recipe... I have to admit i find syncronicity an amazing thing at times, she was telling this as I had made up my mind to write this blog again. 

So yes for those of you who miss me you can thank syncronicity and a rather loverly Plum and Brazilnut Frangipane Tart xox 

Until Next time!!!