It’s national Mincemeat Pie week, and what better way to celebrate than to try out some fun news ways to incorporate mincemeat into our baking adventures! Our All-Fruit Mincemeat is both vegan and gluten-free, so we decided to stay the course and whip up a delicious vegan, gluten-free mince tart. But not just any mince tart—this one features frangipane!
What is Frangipane?
Avid watchers of the Great British Bakeoff may recognize frangipane from a 2015 episode of the iconic show, when Mary Berry and Paul Hollywood challenged the contestants to dish up a tart featuring this bespoke ingredient. Frangipane is a velvety almond cream that adds a deliciously rich and nutty flavor to tarts, cakes, and pastries. It’s an essential component of the classic English Bakewell tart! There are numerous tales behind the history of this tasty ingredient that testify to its taste and longevity—St. Francis of Assisi was served it on his deathbed, it was originally named after the Frangipi family in Rome, who distributed it in food to the poor, and its fragrance comes from the tropical frangipani plant. Long history, tall tales, unclear name, flavors fit for a saint—remind anyone of another treat? Mincemeat, of course!
Making the Apple and Frangipane Mince Tart
For our tart, we’ll be using a vegan, gluten-free recipe for the crust, and a vegan version of frangipane filling. You can of course use non-vegan or gluten-containing ingredients if you wish. Because this dish contains almond flour in both the crust and frangipane recipes, be sure not to serve this dish to anyone with an almond allergy. More for you!
Making the Pie Crust
To make the pie crust, mix your dry ingredients (1 3/4 cup almond flour, 1/4 cup arrowroot or tapioca starch, 2 tbsp. coconut sugar, and 1/2 tsp. salt) together in one bowl, and your wet ingredients (1/4 cup melted coconut oil, 1/4 cup maple syrup [we like using Dutch Hill Maple], and 1 tsp. apple cider vinegar) in another, where you should whisk them until creamy. Pour the wet into the dry and mix until a crumbly dough forms. Gather the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Then, roll out the dough between sheets of parchment. Remove the top layer of parchment and flip the dough disk onto a waiting 8″, 9″, or 10″ tart pan. Seat the dough into corners of the tin, and trim the edges.
Making the Frangipane Filling
Despite its fancy name, frangipane is actually pretty simple to make. Beat 7 tbsp. vegan butter or margarine together with 1 cup of powder sugar 1/8 tsp. salt. Stir in 1 cup almond flour, 2 tbsp. corn starch, 3 tbsp. Farmer Street Pantry Applesauce, 2 tsp. rum, and 1 tsp. almond extract. Now you have frangipane!
Making the Apple Topping
No apple tart is complete without a beautiful-looking and delectably tasting topping of apple slices. In this recipe, we use 2 large Northern Spy apples, peeled, cored, and thinly sliced. Sautee them in batches until just tender, using 2 tsp. vegan butter per batch and 1 tbsp. maple syrup. Remove from heat when done and allow to cool.
Putting It All Together
In the bottom of your dough-lined tart pan, spread 10-13 ounces All-Fruit Mincemeat, enough to cover bottom by a raisin-high layer.
Next, spread on your frangipane filling, then arrange the cooked apple slices in a pattern on the top.
In an oven pre-heated to 350 degrees, bake for 70 minutes, turning the tart halfway through baking. Remove to a cooling rack and let the tart cool slightly. Meanwhile, melted and strain 1/4 cup of apricot jam. Bruch the top of the apple slices with the apricot jam, and allow to cool again. You can serve the mince tart right away, keep at room temp up to four days, or in the refrigerator up to ten days.
There you have it—our vegan, gluten-free Apple and Frangipane Mince Tart! It looks complicated, but is ever-so-simple to make, and tastes absolutely delicious. The spiced apple flavor of the mincemeat pairs so well with the creamy, nutty frangipane, surrounded by a crumbly almond crust and topped with crisp, flavorful roasted apples. Happy mincemeat pie day, one and all!
Apple and Frangipane Mince Tart
- Tart tin (8", 9", or 10")
- 10-13 oz. Farmer Street Pantry All-Fruit Mincemeat
Gluten-Free Pie Crust
- 1 3/4 cup almond flour
- 1/4 cup arrowroot or tapioca starch
- 2 tbsp. coconut sugar
- 1/2 tsp. salt
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 2 large Northern Spy apples peeled, cored, thinly sliced
- t tsp. vegan butter
- 2 tbsp. maple syrup
- 1/4 cup apricot jam melted and strained
- 7 tbsp. vegan butter or margarine
- 1 cup powdered sugar
- 1 cup almond flour
- 2 tbsp. corn starch
- 1/8 tsp. salt
- 3 tbsp. Farmer Street Pantry Applesauce
- 2 tsp. rum
- 1 tsp. almond extract
- Mix together dry ingredients (flour, starch, coconut sugar, salt). In separate bowl, whisk wet ingredients (coconut oil, maple syrup, vinegar) until creamy.
- Pour wet ingredients into dry ingredients and mix until crumbly dough forms. Gather into a ball, wrap, and refreigerate for 30 minutes.
- Roll out dough between sheets of parchment. Remove top layer and flip dough disk onto tart pan. Seat dough into corners of tart tin and trim edges.
- Peel, core, and thinly slice apples. Sautee in batches until just tender with vegan butter and maple syrup. Remove from heat when done and allow to cool.
- Beat vegan butter, sugar, and salt until fluffy. Stir in almond flour, cornstarch, applesauce, rum, and almond extract.
Assembly and Baking
- In the bottom of dough-lined tart pan, spread 10-13 ounces All-Fruit Mincemeat to cover the bottom by a raisin-high layer.
- Spread on frangipane filling. Arrange apple slices on top.
- Bake at 350 degrees for 70 minutes, turning the tart halfway through baking.
- Remove to cooling rack and cool slightly. Brush top of apple slices with strained apricot jam. Keep at room temp for up to four days or refrigerate for up to ten days.