This is a special guest post by Ankie Niesing of Wooden Spoon Kitchen (find her on Facebook or Instagram). Ankie is a total foodie, cooking school owner and food stylist, and full-time feeder of her little family. She doesn’t follow any specific diet yet but is on a journey to eat cleaner and greener.
One Sunday afternoon I was scavenging through the fridge looking for inspiration to feed my little family. I still had some juicy fresh figs from the market and I knew I wanted to make a tart.
Paging through my recipe books, some ideas from Jamie Oliver and Deliciously Ella came to mind. I wanted to create a recipe free from refined sugar and gluten. I also wanted to use the fabulous products I had recently received from Faithful to Nature’s online store.
So this is how this fruity Frangipane Tart came to be. It is a hybrid of at least three recipes combined to become a healthy nutrient dense tart. It is also child approved, I might add, because mine wolfed down at least two slices.
This doesn’t take long to make but I would recommend using a strong food processor.
Gluten Free Fig and Almond Frangipane Tart
“Frangipane is a filling made from or flavoured with almonds”
For the date ‘jam’:
For the base:
For the filling:
- ¼ cup coconut oil
- ¼ cup almond butter
- 2 eggs
- 1 cup ground almonds or almond flour
- 2 Tbsp coconut sugar (or to taste)
- Zest of 1 orange
- 1 tsp vanilla extract
- Pinch of Himalayan sea salt
- Fresh figs
- Flaked almonds
- Fresh raspberries
Make the date ‘jam’:
- Boil dates in hot water until soft.
- Drain water, add vanilla, and blend until you get a smooth paste.
- You’ll need 2-3 Tbsp for this recipe – we recommend keeping the rest in the fridge to use on toast, in porridge and in smoothies for added sweetness.
Make the base:
- Preheat oven to 180°C.
- Place nuts in the food processor and blitz until crumbly. Add vanilla powder and one date at a time and mix until you get a crumbly texture.
- If for some reason it gets too sticky, add more ground nuts until you get a pastry-like consistency.
- Press the ‘pastry’ into a round loose bottom tin (20cm in diameter).
Make the frangipane filling:
- Crack the eggs in a mixing bowl and add the coconut oil and nut butter. Mix until smooth.
- Add the ground almonds, coconut sugar, orange zest, salt and vanilla. Stir through until smooth.
- Spread the date jam over the base and spread the frangipane filling on top of that.
- Decorate with fresh figs and flaked almonds and bake in the oven for 20 minutes.
- Allow to cool before sprinkling with fresh raspberries and mint and serving with dollops of crème fraîche.