Fig and Pistachio Vegan Frangipane Tart

Fig and Pistachio Vegan Frangipane Tart

A buttery vegan crust cradles a nutty pistachio frangipane, topped with jammy roasted figs.

Total 2 hr 15 min Makes 8 slices Calories 385/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Halal, Kosher

Allergens

Tree nuts, Wheat

This tart pairs a crisp, all-butter-style vegan pastry shell with a rich almond-pistachio frangipane made without eggs or dairy. Halved fresh figs are arranged over the filling and baked until the frangipane puffs and turns golden and the figs soften into jammy pockets. It's an elegant finish for a dinner party or a late-summer afternoon with coffee.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter, cold and cubed
  • 3 tablespoons ice water
  • 1/2 cup vegan butter, softened
  • 3/4 cup granulated sugar
  • 1 cup almond flour
  • 1/2 cup shelled pistachios, finely ground
  • 3 tablespoons cornstarch
  • 1/3 cup unsweetened plant milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • 6 fresh figs, halved
  • 2 tablespoons apricot jam
  • 2 tablespoons shelled pistachios, roughly chopped

Method

  1. In a food processor, pulse the flour, sugar, and salt to combine. Add the cold vegan butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

  2. Drizzle in the ice water and pulse just until the dough comes together. Turn out, flatten into a disk, wrap, and chill in the refrigerator.

  3. On a lightly floured surface, roll the dough into an 11-inch circle and fit it into a 9-inch tart pan, pressing into the fluted edges. Trim excess and prick the bottom lightly with a fork.

  4. Freeze the crust while the oven preheats to 375°F.

  5. Line the crust with parchment and fill with pie weights. Blind bake until the edges are set and lightly golden.

  6. Remove the weights and parchment and bake the crust a few minutes more until the base looks dry. Set aside to cool slightly. Reduce oven temperature to 350°F.

  7. In a mixing bowl, beat the softened vegan butter and sugar together until light and fluffy.

  8. Add the almond flour, ground pistachios, cornstarch, plant milk, vanilla extract, almond extract, and salt. Beat until smooth and evenly combined.

  9. Spread the pistachio frangipane evenly into the cooled tart crust.

  10. Arrange the fig halves cut-side up over the frangipane, pressing them in gently.

  11. Bake until the frangipane is puffed, set, and golden brown at the edges.

  12. Cool the tart in the pan on a wire rack to room temperature.

  13. Warm the apricot jam and brush lightly over the figs to glaze. Sprinkle with chopped pistachios before slicing.

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Fig and Pistachio Vegan Frangipane Tart

This tart pairs a crisp, all-butter-style vegan pastry shell with a rich almond-pistachio frangipane made without eggs or dairy. Halved fresh figs are arranged over the filling and baked until the frangipane puffs and turns golden and the figs soften into jammy pockets. It's an elegant finish for a dinner party or a late-summer afternoon with coffee.

2 hr 15 min 8 slices 385 cal

Ingredients

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter, cold and cubed
  • 3 tablespoons ice water
  • 1/2 cup vegan butter, softened
  • 3/4 cup granulated sugar
  • 1 cup almond flour
  • 1/2 cup shelled pistachios, finely ground
  • 3 tablespoons cornstarch
  • 1/3 cup unsweetened plant milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • 6 fresh figs, halved
  • 2 tablespoons apricot jam
  • 2 tablespoons shelled pistachios, roughly chopped

Method

  1. 1

    In a food processor, pulse the flour, sugar, and salt to combine. Add the cold vegan butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

  2. 2

    Drizzle in the ice water and pulse just until the dough comes together. Turn out, flatten into a disk, wrap, and chill in the refrigerator.

  3. 3

    On a lightly floured surface, roll the dough into an 11-inch circle and fit it into a 9-inch tart pan, pressing into the fluted edges. Trim excess and prick the bottom lightly with a fork.

  4. 4

    Freeze the crust while the oven preheats to 375°F.

  5. 5

    Line the crust with parchment and fill with pie weights. Blind bake until the edges are set and lightly golden.

  6. 6

    Remove the weights and parchment and bake the crust a few minutes more until the base looks dry. Set aside to cool slightly. Reduce oven temperature to 350°F.

  7. 7

    In a mixing bowl, beat the softened vegan butter and sugar together until light and fluffy.

  8. 8

    Add the almond flour, ground pistachios, cornstarch, plant milk, vanilla extract, almond extract, and salt. Beat until smooth and evenly combined.

  9. 9

    Spread the pistachio frangipane evenly into the cooled tart crust.

  10. 10

    Arrange the fig halves cut-side up over the frangipane, pressing them in gently.

  11. 11

    Bake until the frangipane is puffed, set, and golden brown at the edges.

  12. 12

    Cool the tart in the pan on a wire rack to room temperature.

  13. 13

    Warm the apricot jam and brush lightly over the figs to glaze. Sprinkle with chopped pistachios before slicing.