Paleo Apricot Frangipane Tart
This Paleo Apricot Frangipane Tart is inspired by several women who use food to heal and nourish their bodies. Before I started eating clean I was an avid baker and wanted to still make those treats, with a healthier twist. Through many nights googling healthy patisserie I found Against All Grain. If you are looking into starting a Paleo diet, her blog is a great starting point. It’s amazing how healthy, whole foods can help heal. Her story is amazing. Take the time to read her bio in her blog. She is very inspiring. Any comfort food you used to eat, she has already made them more nutritionally dense in her blog or in one of her three cookbooks. The tart shell I used for this pastry is from her Blueberry Galette recipe. It’s very versatile and can be used free form or lined in a tart shell like I have used.
The filling in this tart is from The Urban Poser’s book My Paleo Patisserie. She is another person who used food to heal to get back her health. I love love frangipane paste, in it’s original form it is a sugary almond paste mixed with eggs to create a nice backdrop to stone fruit in tarts. This paleo version just uses maple syrup as a sweetener so it’s not loaded with sugar.
The toppings are from new inspirations I found in the last couple of weeks when I just started blogging. If you have been following me on Instagram or even read this blog post you know how obsessed I am with Kale and Caramel. Here is one of the many recipes I have already made from her book. I got to meet Lily when she did a meet and greet in San Francisco. We hugged and I apologized for tagging her constantly on my posts as all I seem to cook are recipes from her book. The coco whip is inspired by her love of herbs and flowers in cooking. This coconut cream is infused with orange blossom water and basil and the combo is just heavenly.
The crumble you see on top is inspired from Sunday Suppers new book Simple Fare. It’s a sweet version of dukah made with crushed pistachios, hemp seeds and shredded coconut. I love the concept of Sunday Suppers cookbook as it’s written as a guideline with suggested substitutions on what you can use in place of something that is also in season. I get to go to their studio in Brooklyn in a couple of months for a workshop and I am so excited to see their space and to meet and work with one of my long time idols Aran Goyoaga from Cannelle et Vanille. So giddy.
Here is the round up of the recipes and books used to make this one tart.
Use this recipe for the tart shell from Against All Grain. Follow her recipe to the letter and your tart shell will turn out perfect. Then come back here to put together the tart.
Method: I used a square 9×9 tart pan with a loose bottom and just pressed the dough in the pan. I par baked the shell in a 325 oven for 8 minutes to set. Take it out to cool, but leave the oven on while you make the filling.
This recipe is from the My Paleo Patisserie Cookbook Page 121.
1/2 Cup Softened Vegan Butter (I use this)
1/3 Cup Maple Syrup
1 Cup Almond Flour
1/4 Cup Full Fat Coconut Milk
2 Large Eggs
3 Apricots (more if you wish or replace with any summer stone fruit)
Method: In a food processor place the vegan butter, maple syrup, almond flour, eggs and mix until smooth. Add in the coconut milk and pulse until it is just mixed in.
To assemble: Peal the apricots and stone the apricots and cut into halves. For detailed instructions on how to peal apricots go here.
Pour the filling in the cooled tart shell and place the halved apricots on the top. No need to press the apricots in as the filling will rise around it as it bakes. Bake in the 325 oven for 40 minutes until the filling is set and the apricots are starting to let out it’s juices.
1 Can Full Fat Coconut Milk
1/2 Teaspoon of Orange Blossom Water (keep adding in 1/2 teaspoon increments to your liking)
Fresh Basil Sprigs
Method: Place can of coconut upside down in the fridge overnight and the next day open the top side and scoop out just the cream. Discard the water. Whip until it holds it’s shape and add in the orange blossom water. Add more to taste if needed.
1/2 Cup shelled unsalted roasted pistachios
1 Tablespoon Hemp Seeds
1 Tablespoon Shredded Coconut
Crush pistachios with a sharp knife. Just rough cut until you have small pieces. Place the pistachios in a small bowl and add in the hemp seeds and shredded coconut. Mix well.
Cut tart into 16 even squares and top with a dollop of coco whip and dukah. Enjoy!!
Shop the Post