Apple-Pear and White Chocolate Frangipane Tart

Apple-Pear and White Chocolate Frangipane Tart
 
Prep time

Cook time

Total time

 

I used apple-pear’s for this recipe (a fruit that’s a cross between an apple and a pear) but you can use either one or both. I have a weakness for white chocolate, but you can use milk or dark chocolate in this recipe. I should be avoiding anything diary, but I just couldn’t resist making this. I found this recipe in an ‘Olive’ magazine and it’s been adapted extensively. The chef who made the original recipe is called Valentine Warner.
Author:
Recipe type: Dessert
Serves: 8

Ingredients
  • PASTRY BASE
  • 125g Almond flour
  • 65g Coconut flour
  • 65g Whole-wheat Spelt flour
  • ¼ tsp sea salt
  • 1 Tbs Yacon syrup, or maple syrup or Agave
  • 1 Tbs Coconut oil – melted to a liquid form
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice – see my recipe for ‘Making Pumpkin Pie Spice mix’ or see below
  • 2 Tbs cold filtered water
  • 1 organic egg
  • FILLING
  • 3 Apple-Pear’s – core & seeds removed, peeled and sliced (8 slices per fruit)
  • 2 Tbs fresh lemon juice
  • 150g White chocolate (I used Green & Blacks)
  • 100g apple sauce (can make your own, see my Apple-Pear sauce recipe)
  • 30g Vegetable butter or ghee
  • 1 Tbs Coconut oil – in liquid form
  • 100g Coconut Palm sugar
  • 125g almond flour
  • 25g coconut flour
  • 50g Wholewheat Spelt flour
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 2 med Organic eggs
  • ½ tsp vanilla
  • TOPPING
  • 15g flaked almonds
  • PUMPKIN PIE SPICE MIX – combine all & keep any left over in a small glass container
  • 1 Tbs ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp vanilla powder
  • ¾ tsp allspice

Instructions
  1. PASTRY BASE
  2. In a large bowl, place all the dry ingredients. Stir thoroughly with a wooden spoon
  3. Add the syrup, oil, eggs and water. Combine well
  4. Mixture should look crumbly
  5. Pour mixture onto a tart pan, spread out evenly using a flexible plastic spatula, remember to spread up onto the sides
  6. With a fork, prick all over the base
  7. Place in the fridge for 15min
  8. Pre heat the oven to 180 degrees Celsius
  9. Bake for 10 minutes on the medium shelf
  10. Remove and allow to cool in front of an open window
  11. Reduce the oven to 160 degrees Celsius
  12. FILLING
  13. Place the peeled apple-pears in a bowl with the lemon juice and toss. The lemon juice will prevent the fruit from browning, put aside
  14. In a separate bowl, chop the chocolate in small chunks, put aside
  15. In another bowl, combine all dry ingredients
  16. In a food processor, blend the coconut palm sugar, butter and apple sauce until it turns pale and soft – approx 5min
  17. Add the dry ingredients spoonful at a time, as the blender is on
  18. Add the eggs and vanilla, blend for a further 5 full minutes, if not longer. Stop after 1 min and scrap down the sides.
  19. With a plastic spatula, stir in the chocolate pieces
  20. Pour the mixture on the cooled Pastry crust. Spread evenly
  21. Drain the pear, and arrange them on their sides in a circle around the tart, pressing gently into the almond mix, narrow ends towards the centre.
  22. Bake in the centre of the oven for 30min
  23. Sprinkle the almond flakes on top
  24. Bake for a further 30min
  25. Leave to sit for 15min
  26. Serve warm with unsweetened soy yogurt and some of my apple-pear sauce recipe.
  27. Yummy!

This post was submitted to ‘Pennywise Platter Thursday 1/5′ @ http://www.thenourishinggourmet.com/2012/01/pennywise-platter-thursday-15.html and to ‘Allergy Friendly Friday 1/6/12′ @ www.cybelepascal.com

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2 thoughts on “Apple-Pear and White Chocolate Frangipane Tart

    • oh thanks for the lovely comment. I’m also a subscriber to your fabulous site which I think is very inspiring as well. The tart came out better than expected. It was quiet moorish, especially the gooey chunks of white chocolate throughout the flan.

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