Apricot & Almond Frangipane Tart

Method

1. Preheat the oven to 160°C Fan (180°C / Gas 5). Grease a 20cm tart tin with a loose base.
   
   
2. Chop the margarine into small chunks and rub with the flour, sugar and salt to form flakes.
   
   
3. Mix the flaxseed flour with the OGGS® Aquafaba, lemon zest and vanilla. Flaxseed adds a nutty flavour but if you don't have any don't worry, just add an extra 20g of either plain or wholemeal flour.
   
   
4. Mix all together (by hand or in a food processor) and knead well. You should have a well-formed ball of dough. Wrap in cling film and pop in the fridge for 1/2 - 1 hour.
   
   
5. Roll out your pastry dough between two sheets of baking paper with a dusting of flour until just under ½ cm thick. Using the rolling pin, pick up the dough and place into the tart tin. Prick the pastry with a fork.
   
   
6. Blind bake with beans and baking paper for 20 minutes and then remove the beans and paper and bake for a further 10 minutes.
   
   
7. Whack the oven up to 180°C Fan (200°C / Gas 7).
   
   
8. Frangipane - whisk your OGGS® Aquafaba with an electric whisk, until you reach stiff peaks. Slowly add the caster sugar and continue mixing ‘til the mixture is thick and glossy.
   
   
9. Add the oil, lemon zest and almond extract and whisk slowly for ten seconds.
   
   
10. Fold the ground almond, plain flour and milk into the Aquafaba mixture, then pour into the pastry tart shell. Don’t fill it too high – allow a ½ cm space at the top.
    
    
11. Strain the apricots from their liquid, pat dry with kitchen paper and arrange on the mixture in a circular pattern, then bake in the oven at 180°C for 40 minutes, then add the apricot jam glaze and sprinkle with the flaked almonds on top. Bake for a further 5 minutes.
    
    
12. Heat the apricot jam with a splash of water and brush over the tart and sprinkle your almonds on top.
    
    

Top Tips

• This is extra yummy served with coconut yogurt or plant-based custard!