I’ve always loved treats with an almond flavor or filling. Now that I’m doing almost all of my baking with almond flour, it’s easier to make healthy treats that satisfy my almond-loving palate.
I’ve been experimenting with my gluten-free pie crust recipe, and recently tried it out in an Apple Frangipane tart. Frangipane is a filling made of ground almonds, butter, sugar and eggs. Not all Frangipane recipes call for almond extract, but I like to include it to enhance the natural almond flavor. You can bake Frangipane in a variety of pie and tart pastries, often with fruit on top, or perhaps a layer of jam below.
Apple Frangipane tart is a classic French pastry. A sweet tart crust is filled with frangipane, topped with apples and baked. This recipe uses a gluten-free crust, but you could use whatever sweet crust you prefer. This recipe is a work-in-progress, and I think that pre-baking the crust for about 5 minutes would be a good thing, but I have not tested this theory yet (we can only eat so many sweets!), so I have listed the recipe just as I made it.
Bonus Shortbread Cookies: This crust recipe makes more than you’ll need for a standard tart pan (7-9″ diameter), so roll the leftovers into a log and refrigerate until firm, slice into cookies, and bake at 350 for 7-12 minutes for a delicious gluten-free shortbread cookie.
I used granular palm sugar/coconut sugar in my frangipane. Palm/coconut sugar has a low glycemic index (35), tastes delicious and behaves almost exactly like sugar. As a bonus, it contains some B vitamins and a generous amount of minerals like potassium and iron. It does not taste as sweet as refined sugar, but it brings a richer flavor to the finished product. You can find palm/coconut sugar in asian markets, packaged as a solid, hard-to-use lump (which is often combined with refined white sugar). I’ve also seen round shaker-type container of coconut sugar at my local Whole Foods Market, but it was outrageously expensive. I’ve been buying a nice, reasonably-priced granular palm sugar from Nutsonline.com, which is also where I buy my almond flour and many other wonderful things. Their palm sugar isn’t cheap, but it is cheaper than what you might find at your market. Since it feels so much better in my body than refined sugar, I see it as a worthwhile investment in my health.
Apple frangipane tart with almond and hazelnut crust
Almond and hazelnut crust
1.5 cps almond meal/flour
1 cp hazelnut meal
1 tbsp ground chia seeds (optional)
1/2 tsp salt
1/4 tsp baking soda
1/2 cp melted coconut oil or fat of your choosing
5 tbsp liquid sweetener (honey, maple, agave, brown rice syrup, etc.)
1 tsp almond extract
Combine almond flour, hazelnut meal, chia seeds, salt and baking soda in a large mixing bowl. Stir with a big wire whisk (or any spoon, really) until well combined.
In a separate bowl, combine coconut oil, liquid sweetener, almond extract and egg. Beat with a fork or whisk until thoroughly combined.
Stir wet ingredients into dry, scraping the sides of the bowl to make sure everything is blended.
Put crust mixture into refrigerator to firm up a bit while you prepare the rest.
1/2 cp almond meal
1 tbsp flour (buckwheat is good, but any will do)
1/4 cp palm sugar (or regular sugar)
3 tbsp butter
1 tsp almond extract
1/8 tsp salt
Combine almond meal, flour and palm sugar in a food processer, pulsing a couple of times to blend. Add the remaining ingredients and blend until a smooth paste is formed, pausing to scrape down the sides to make sure everything is evenly incorporated.
Putting it all together
2-3 apples, peeled and thinly sliced
Preheat oven to 375. Thoroughly grease your tart pan, making sure to get to each nook and cranny.
Press about 2/3-3/4 of the pie crust mixture into the tart pan, making sure it is even on the bottom and sides. This is easier if it is a bit stiff and cold. Take extra care with the bottom edge, making sure that it is not too thick.
Pour frangipane into the crust and spread it evenly. Arrange apple slices on top, arranging them in a pretty pattern.
Bake at 375 for 40-60 minutes. Serve at room temperature. Store in refrigerator.