Breastfeeding Friendly Vegan Pear Frangipane Tart
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Learn more →Ingredients
8 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the crust
- 1 ¼ cups all-purpose flour
- 2 tbsp organic cane sugar
- ¼ tsp salt
- ½ cup vegan butter, cold and cubed
- 3–4 tbsp ice water
For the frangipane
- ½ cup vegan butter, softened
- ½ cup organic cane sugar
- 1 ½ cups almond flour
- 2 tbsp all-purpose flour
- 1 tsp almond extract
- ¼ tsp salt
For the topping
- 3 medium ripe but firm pears, peeled, halved, and cored
- 2 tbsp organic cane sugar
- 1 tbsp vegan butter, melted
For serving
- 2 tbsp apricot jam (optional)
- 1 tsp water (optional)
- 2 tbsp sliced almonds, toasted (optional)
Instructions
- 1
Stir together the ground flaxseed and 6 tbsp water in a small bowl until combined. Set aside for 10 minutes, until the mixture thickens to a gel.
- 2
Combine the flour, 2 tbsp sugar, and 1/4 tsp salt in a food processor and pulse twice to mix. Add the cold cubed vegan butter and pulse 8–10 times, until the mixture resembles coarse breadcrumbs with a few pea-sized pieces remaining. Drizzle in ice water 1 tbsp at a time, pulsing after each addition, until the dough just comes together when pressed between your fingers — it should hold without being sticky. Turn the dough out, press into a flat disk, wrap, and refrigerate for 30 minutes.
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