Call us on: 021 785 3268

Fig and Almond Frangipane Tart (Sugar and Gluten Free!)

2074 0

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.

Images: Marsel Roothman

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”


INGREDIENTS

For the date ‘jam’:

For the base:

For the filling:

To serve:

  • Fresh raspberries
  • Mint

METHOD

Make the date ‘jam’:

  1. Boil dates in hot water until soft.
  2. Drain water, add vanilla, and blend until you get a smooth paste.
  3. 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:

  1. Preheat oven to 180°C.
  2. 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.
  3. If for some reason it gets too sticky, add more ground nuts until you get a pastry-like consistency.
  4. 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 fraĂŽche.

 

In this article

Join the Conversation


Please wait...

Product is in your bag! Go to checkout
Product removed from bag! Go to checkout