Fruit Frangipane Pastry Torte
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
- For the pastry
- 2 ¼ cups all-purpose flour (plus extra for dusting)
- ½ cup vegan Margarine
- water
- For the filling
- 1 ½ cups self-rising flour
- 1 cup Almond flour (heaped)
- ¾ cup caster sugar
- ½ tsp Baking powder
- 1 tsp vanilla extract
- ⅔ cup sunflower oil
- ⅞ cup water
- 4 Tbsps Apricot Jam
- 3 Pear (peeled, cored and sliced)
- ½ cup sliced almonds
- To decorate
- 2 Tbsps powdered sugar
- To serve
- chocolate cherry sauce
Preparation steps
1.
For the pastry: put the flour into a mixing bowl and rub in the margarine until the mixture resembles breadcrumbs. Add just enough water until the mixture comes together as a dough. Wrap in clingfilm and chill for 30 minutes.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 23cm|9" flan tin.
3.
Roll out the dough on a lightly floured surface and line the tin. Prick the pastry base several times with a fork, cover with non-stick baking paper and baking beans and bake for 10 minutes. Remove the paper and beans and set aside.
4.
For the filling: mix together the dry ingredients, then add the vanilla, oil and water and mix well.
5.
Spread the pastry base with jam and arrange the pear slices on top.
6.
Pour the vanilla mixture into the pastry case, sprinkle over the flaked almonds and bake for 10 minutes, then reduce the oven temperature to 180°C (160° fan) 350°F gas 4 and bake for a further 20-25 minutes until set and golden.
7.
Cool in the tin and sift icing sugar over the top. Serve with chocolate cherry sauce.
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