This is a special guest post by Ankie NiesingÂ ofÂ Wooden Spoon Kitchen (find herÂ onÂ Facebook or Instagram). Ankie isÂ a total foodie, cooking school owner and food stylist, and full-time feeder of herÂ 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 ideasÂ from Jamie Oliver and Deliciously Ella came to mind. I wanted to create a recipe free from refined sugar and gluten.Â 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 downÂ at least two slices.
This doesn’t take longÂ to make but I would recommend using a strong food processor.
Gluten Free Fig and Almond Frangipane TartÂ
“FrangipaneÂ is a filling made from or flavoured with almonds”
For the date ‘jam’:
For the base:
For the filling:
- Âź cup coconut oil
- Âź cup almond butter
- 2 eggs
- 1 cup ground almondsÂ or almond flour
- 2 TbspÂ 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’:
- BoilÂ 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 keepingÂ the rest in the fridge to useÂ on toast, in porridge and in smoothies for addedÂ sweetness.
Make the base:
- Preheat oven to 180Â°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 getsÂ too sticky, add more ground nuts until you get a pastry-like consistency.
- Press the âpastryâ into a round loose bottom tin (20cm in diameter).
Make the frangipane filling:
- Crack theÂ 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 forÂ 20 minutes.
- Allow to cool before sprinkling withÂ fresh raspberries and mint and serving with dollops of crĂ¨me fraĂŽche.