FRANGIPANE TART

This is one of my favourite dessert recipes: light, crisp pastry with a frangipane topping. Everyone who tries it loves it.

Serves 6-8

For the pastry l 225g (8oz) plain flour l 25g (1oz) ground

almonds l 150g (5½oz) pure coconut oil or vegan butter or spread l A pinch of salt

For the frangipane filling l 180g (6oz) ground

almonds l 90g (3¼oz) caster

sugar l 75g (2¾oz) vegan

spread l 2tbsp cornflour l 180ml (6fl oz) almond

milk l 1tsp vanilla extract l 1½tsp almond extract l A pinch of salt

To decorate l 200g (7oz) raspberry jam l 80g (3oz) icing sugar l 50g (1¾oz) dark chocolate, melted

Preheat the oven to 180°C/ fan 160°C/gas 4. Mix all the ingredients for the pastry together in a bowl by hand, until the mixture forms a dough. Alternatively, blitz in a food processor for 1 minute, until well combined.

Form the pastry into a ball, flatten it slightly and place it between 2 large sheets of greaseproof paper. Roll the pastry out, thinly, to fit a 25cm round shallow flan tin. Prick the pastry all over with a fork, then place in the freezer for 20 minutes.

Bake the tart case for 1820 minutes, until just golden at the edges. Set aside to cool.

Meanwhile, put all the frangipane filling ingredients in a food processor and mix to a smooth batter.

Spread a thin layer of jam all over the bottom of the cooled tart case (the quantity can be adjusted to taste: the more jam, the sweeter the tart), then pour the frangipane mixture all over to cover.

Bake for 30 minutes, until the filling is puffed up and golden. Set aside to cool.

To decorate, add 2½-3tsp water to the icing sugar and mix. Drizzle the tart with a thin layer of icing, then pipe the melted dark chocolate all over to finish.