Recipe: Dairy Free Apple Frangipane Tart
I made this. We took it to my friend’s house. We played and had tea there. There was lots of Apple Frangipane cake for afters.
I saw this cake on Mary Berry on TV in my Granny’s house. But it had dairy in it. There was lots of butter. So we used coconut oil and margarine instead and made this one.
It was very very good. We did a fan of apples.
We had a rolling pin to bash up the biscuits
I squashed my fingers under the rolling pin. Be careful!
It was very hard. My Mummy did cutting after I tried, and I did arranging.
Arranging the apples. Always use flat bits of apple.
The finished fan of apples.
It smelled very very good. Then I burned my chin on the tin because I went too close!
Dairy Free Apple Frangipane Tart (Serves 8-10)
(It's also gluten free too)
For the base:
90g "free from" digestive biscuits
90g "free from" shortbread biscuits
40g dairy free margarine
40g coconut oil
2 tsp cocoa powder
5 small eating apples
For the topping:
50g coconut oil
75g caster sugar
2 eggs
75g whole skin-on almonds
2 tsp ground almonds
1 tsp vanilla extract
Preheat the oven to 180C
Crush the biscuits in a bag.
Melt the margarine and coconut oil together in a mixing bowl.
Add the biscuits and cocoa powder and stir until well combined.
Press into the bottom of an 8" tin.
Core and thinly slice the apples (We didn't peel them). Arrange them all over the biscuits.
Beat together the eggs and sugar. Melt the coconut oil, allow to cool slightly then mix into the eggs and sugar. Blitz the whole almonds until they are coarsely ground, then mix them in, along with the pre-ground almonds (which will help absorb some of the liquid), and vanilla extract. Pour over the apples.
Bake for around 30 minutes until golden brown. Cool in the tim before serving.