Winter in the Grocery Aisles
Musings About 90-Year-Old Receipts
After living in Alaska for a few years, I have learned to settle for kale or cabbage instead of baby spinach. I have stopped plotting my weeks’ meals precisely an...
Frangipane gets its name from a 16th-century Italian nobleman, Marquis Muzio Frangipani, who invented a popular almond scented perfume. Traditionally a mixture of almond, egg, and sugar, this frangipane uses a handful of pantry items to make a show-stopping and delicious tart that gets better with a few days of rest, if you can wait that long.
Ingredients
SERVINGS: Makes a 9-inch vegan frangipane tart
For the Crust
- 2 cups flour (I used a gluten-free blend of ½ cup quinoa flour, ½ cup ivory teff flour, ½ cup garbanzo bean flour, ½ cup coconut flour)
- 2 tablespoons powdered sugar
- 6 tablespoons coconut oil
For the Filling
- ⅓ cup olive oil
- ½ cup sugar plus 1 tablespoon maple syrup
- ¼ cup plus 3 tablespoons aquafaba (liquid from a can of chickpeas)
- ¼ cup quinoa flour (or other gluten free flour)
- 1 tablespoon matcha powder (for color, optional)
- 1 cup pistachio meal (finely ground pistachios)
- 1½ cups almond flour
- 2 plums at least, thinly sliced
Preparation
For the crust, preheat oven to 325° F. Grease a 9-inch springform pan and line with parchment.
Combine all ingredients for crust in 1 bowl and mix with a fork until mixture turns into pea-sized crumbs.
Press the crust into the pie tin as thinly as possible. Bake the crust for 15 minutes or until firm, but not browned.
For the filling, cream together oil, sugar, and syrup using a hand mixer. Add flour and matcha, if using, and combine well.
Add in aquafaba slowly, mixing well at a high speed after each addition. Fold in the nut meals, mixing into a thick batter.
Arrange the plum slices on top. Bake for 50–60 minutes until browned at the edges. Let cool in the pan.
Remove from the pan and let sit on the counter overnight.
About this recipe
Frangipane gets its name from a 16th-century Italian nobleman, Marquis Muzio Frangipani, who invented a popular almond scented perfume. Traditionally a mixture of almond, egg, and sugar, this frangipane uses a handful of pantry items to make a show-stopping and delicious tart that gets better with a few days of rest, if you can wait that long.
Related Stories & Recipes
