Red Grape, Almond & Frangipani Tart

This is a really quick recipe to whip up if you are struggling to know what to serve for a dessert.  It looks really pretty and tastes absolutely delicious, serve warm with a dollop of coconut yoghurt.  It's vegan, vegetarian, dairy and gluten free.    

Serves 8-10

Ingredients

1 packet GF puff pastry

2 cups of red grapes, halved

1/3 cup flaked almonds

Frangipani

70g melted vegan block butter (I use Naturli Vegan Block)

1/2 cup + 1 Tbsp coconut sugar 

1/3 cup GF plain flour, I use 

1/      2 Tbsp cornflour

1/3 cup of aquafaba or non-dairy milk

1 ¾ cup of ground almonds

½ tsp baking powder

1 tsp almond extract

1 tsp vanilla extract

Pinch of sea salt

Coconut yoghurt to serve, I use Coyo 

Method

Preheat oven to 190c and line a Swiss roll tin with some baking parchment

Unroll the puff pastry and lay into the prepared Swiss roll tin and pressing it into the corners

Using a fork prick the pastry in rows to make sure the pastry doesn’t puff up when cooking

Press another layer of paper over the pastry and pour in baking beans

Bake in the oven for 25mins until starts to turn golden brown

Meanwhile make the frangipani

Melt the butter and pour into a bowl.

Add the sugar, whisk together then add the rest of the ingredients; cornflour, flour, aquafaba, ground almonds, baking powder, almond and vanilla extract and pinch of salt – set aside

Halve the red grapes

When pastry is done remove from the oven, turn the temperature down to 180c.

Allow to cool slightly before removing the baking beans and paper.

Press the frangipani into the pastry case and then pour over the grapes

Press the grapes gently into the frangipani and sprinkle with the flaked almonds

Bake in the oven for 25 – 30mins until gold brown

Allow to cool slightly before transferring to a board or plate 

Serve in slices with a dollop of coconut yoghurt