from the west
Apricot (Jardalu) Frangipane Tart
Ellen Kanner, http://www.soulfulvegan.com
Apricots and almonds dazzle in this holiday tart.The secret ingredient in both the sweet cookie crust and almond-scented frangipane (almond cream fi lling) is
aquafaba. The Latin translation is bean water. We’re talking about the brine from a can of chickpeas. Aquafaba is
brilliant vegan egg replacer and a great use of a byproduct we usually throw out.
FILLING INGREDIENTS
1 cup dried apricots soaked in 2 cups
of water overnight
⅓ cup blanched almonds
¼ cup evaporated cane sugar
¼ cup (1/2 stick) Melt or other vegan
butter
2 teaspoons unbleached all-purpose
fl our
1 tablespoon aquafaba
⅛ teaspoon cream of tartar
¼ teaspoon Amaretto
1 tablespoon fresh lemon juice
2 tablespoons apricot jam
METHOD FOR FILLING
- Using a food processor or blender, grind almonds
and sugar together until they become a fi ne
powder. Add vegan butter and process until
mixture lightens and turns creamy, about 2
minutes. Sprinkle in fl our. - In a small separate bowl, whip together the
aquafaba, cream of tartar and Amaretto for about
3 minutes or until mixture triples in volume and is
light in texture and color. - If desired, make the frangipane a day ahead, pour
into a small air-tight container and refrigerate until
preparing the tart.