Dairy-free Blackberry Frangipane Tart

Dairy-free, Soya-free

Serves: 8 people

Calories per serving: 470

 

 

Autumn. Autumn is coming. And as much as I've loved the summer, autumn is still, and will always be, my favourite season. And the best thing about autumn, for me, is blackberries. Blackberries bring back happy childhood memories of foraging with my family as a kid, then coming home and helping my mum to make blackberry pie. It's a tradition I'm repeating with my own daughter. This year is the first time she's really been into it, and we've made the most of the early season.

 

So because I had a basket bursting full of blackberries I figured I would invent a new recipe... something a bit more exciting than a classic blackberry pie (though I will be having at least one of those this autumn too!). This is my first attempt at a dairy-free tart, and I have to say that you wouldn't even know it's dairy-free. It is really delicious.

 

I used blackberries in this recipe because I had lots to hand, but it would work equally well with raspberries or blueberries. You could even try experimenting with cherries and try using amaretto rather than almond extract. Playing around with flavours is fun.

 

Ingredients:

 

Pastry:

•  235g plain flour
• a pinch of salt
• 125g non-dairy, non-soya spread
• 1 tsp caster sugar
• 1 medium egg (beaten)

Frangipane:

• 260g fresh blackberries
• 120g non-dairy, non-soya spread
• 120g icing sugar
• 120g beaten eggs
• 120g ground almonds
• 25g plain flour
• 3 tsp almond extract

Method:

 

Pastry:

• Sift the flour into a large mixing bowl and add the salt.
• Rub in the spread until the mixture resembles breadcrumbs. Stir in the sugar.
• Add a small amount of egg and bring the mixture together using a knife. If it's too dry to come together to a dough, add more egg, and if necessary a tiny amount of cold water. The dough should be wet enough that it's not cracking apart, but not sticky. (Making shortcrust pastry can take a little practice, but by adding the liquid gradually your dough shouldn't end up too wet).
• Chill for at least 30 minutes before rolling out. Preheat the oven to 190C/ Gas Mark 5.
• Roll the dough out on a floured surface and place into a 20cm pie dish. If you have gaps up the sides of the pie dish, patch up with excess pastry. Leave the pastry hanging over the sides (you can trim it later).
• Line with greaseproof paper, add baking beans or rice and blind bake for about 15 minutes.

 

Frangipane:

• Place the blackberries into the tart case and spread out.

 

 

• Place the spread into a large mixing bowl and put in a microwave for a few seconds until it is almost melted. Then cream the spread and icing sugar until mixed. The mixture will be very runny.
• Gradually add the beaten egg, mixing between each addition. Then add the flour and ground almonds, stirring them into the mixture.
• Stir in the almond extract.
• Pour the mixture onto the blackberries.

• Place the tart into the oven for around 40 minutes, until the top is golden and the frangipane is set. (It should still be moist).
• Allow to cool, then trim off the excess pastry and serve.