Apple Strawberry Frangipane Tart, Gluten Free and Dairy Free
- Rose Huxford
- Apr 30, 2024
- 2 min read
Updated: Jan 22
Apple Strawberry Frangipane Tart, Gluten Free & Dairy Free is simple, delicate with subtle sweetness, and makes for the perfect dessert for a quick fix, picnic, or for a small gathering. It's great paired with whip cream, or vanilla bean ice cream.
Apple Strawberry Frangipane Tart, Gluten Free & Dairy Free, is very low in sugar, but dressing it up with a light dusting of powder sugar, fresh strawberries, whip cream or vanilla bean ice cream can create the perfect balance, without adding too much added sugar. Great for those who are diabetic, or have an abundance of apples and strawberries on hand.
Apple Strawberry Frangipane Tart, Gluten Free and Dairy Free
Yields: 10-12 slices
Pre-heat oven: 400 degree F
Prep-time: 10 minutes
Bake-time: 20-25 minutes
Total-time: 35-40 minutes
Equipment: Food processor, tart pan, spatula, cutting board, paring knife, size liquid measuring cup, measuring cups, measuring spoons, cooling rack, toothpick
Tart Crust Ingredients
2 cups gluten free old fashion oats, or regular old fashion oats
3 tbsp coconut oil, melted (heaping spoonful's)
1/2 tsp salt
3-4 tbsp honey
2-3 apples, cored and sliced (you don't have to peel)
2 cups sliced strawberries
Frangipane Filling
1/4 cup vegan butter, or regular butter, softened
1/3 cup monk fruit sweetener
1/4 tsp salt
2 eggs
1 cup almond flour
1 tsp almond extract
1/2 tsp pure vanilla extract
Directions
Grease your tart pan well, especially in all of the grooves. Set aside.
Slice your apples and strawberries and set them aside.
Melt the coconut oil in your liquid measuring cup in the microwave for about 20-30 seconds. Allow it to slightly cool.
Using your food processor, blend your oats to create a flour. Then, add in the melted coconut oil, salt, and honey. This should create a firm like texture. Carefully dump this oat mixture into your prepared tart pan. Now, using either your clean hands, or a cup, press the oat mixture firmly and evenly into the bottom and sides of the pan.
Bake for about 10 minutes, or until firm.
While your crust is baking, start your frangipane.
Using the food processor, blend together the soft butter and monk fruit sweetener, until light and fluffy. Next, add in the salt, eggs, almond extract, vanilla extract and almond flour. Blend until you have a creamy and somewhat thick mixture. Set it aside.
Once your tart crust has firmed in the oven, allow it to cool for a few minutes. Then, arrange your sliced apples over crust base. Then, layer the strawberries on top of your apples. You don't need to worry about any design because the fruit will be covered.
Now, use a spatula to help dump the frangipane on top of the fruit. Spread the frangipane evenly. It will look messy, but that's ok!
Bake for about 20-25 minutes until golden brown. Allow to cool for about 30 minutes in the tart pan, before removing it.
Once cooled, dust powder sugar on top, layer more strawberries and whip cream or vanilla bean ice cream and enjoy!
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