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: thefussiesteater.com
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
- PASTRY BASE
- In a large bowl, place all the dry ingredients. Stir thoroughly with a wooden spoon
- Add the syrup, oil, eggs and water. Combine well
- Mixture should look crumbly
- Pour mixture onto a tart pan, spread out evenly using a flexible plastic spatula, remember to spread up onto the sides
- With a fork, prick all over the base
- Place in the fridge for 15min
- Pre heat the oven to 180 degrees Celsius
- Bake for 10 minutes on the medium shelf
- Remove and allow to cool in front of an open window
- Reduce the oven to 160 degrees Celsius
- FILLING
- 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
- In a separate bowl, chop the chocolate in small chunks, put aside
- In another bowl, combine all dry ingredients
- In a food processor, blend the coconut palm sugar, butter and apple sauce until it turns pale and soft – approx 5min
- Add the dry ingredients spoonful at a time, as the blender is on
- Add the eggs and vanilla, blend for a further 5 full minutes, if not longer. Stop after 1 min and scrap down the sides.
- With a plastic spatula, stir in the chocolate pieces
- Pour the mixture on the cooled Pastry crust. Spread evenly
- 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.
- Bake in the centre of the oven for 30min
- Sprinkle the almond flakes on top
- Bake for a further 30min
- Leave to sit for 15min
- Serve warm with unsweetened soy yogurt and some of my apple-pear sauce recipe.
- 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
wow! this looks amazing! I have had a similar idea kicking around in my imagination for a few weeks. your version is very inspiring! saw your link at allergy friendly friday…
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.