Vegan frangipane tart with raspberries

"I love the way the sweetness of the almond filling mixes with the tartness of the fresh berries. It’s like a mini parade on my tongue. I’m not saying this is the easiest recipe I’ve ever made – I’m always a little bit clumsy with pastry -, but it worth to try!"
-- @ursulabakes
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  • Recipe Card
Prep time 1hr
Cook time 35mins
Serves or Makes: 6

Recipe Card


  • 120 gram flour
  • 60 gram vegan margarine
  • 30 milliliter ice cold water
  • pinch salt


  • Step 1

    Mix the cold margarine with the flour, or use an electric mixer. Add the water to bind the dough together, wrap into cling film and refrigerate for an hour.

  • Step 2

    Divide it to 6 then roll out 2 mm thick circles to fit into your tart tins. Gently press to the side of the tins, leave a little bit overhanging to the top.

  • Step 3

    Prick the bottom with a fork then line it with grease paper or muffin paper. Fill with ceramic beans or rice. If you feel your pastry is too soft, chill for another 10 minutes before blind bake it.

  • Step 4

    Bake the bases for 15 minutes in preheated oven, then remove the paper and beans/rice and bake for another 5 minutes.

  • Step 5

    For the filling mix the margarine, ground almond, flour, agave syrup, apple puree and the pinch of salt, then fill into a piping bag.

  • Step 6

    Remove from the oven then turn down the temperature to 150 C degrees.

  • Step 7

    Brush over a teaspoon raspberry jam to the base, then pipe in the filling. Decorate with fresh raspberry and almond, and bake for 35-40 minutes until golden brown.

For the filling


  • 6 tablespoons raspberry jam
  • 115 gram ground almond
  • 90 gram vegan margarine
  • 15 gram flour
  • 3 tablespoons apple puree
  • 6 tablespoons agave syrup
  • pinch salt
  • fresh raspberries
  • sliced almond
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