Apple and Frangipane Mince Tart
This vegan and gluten-free mince tart recipe pairs the luxuriously spiced flavors of All-Fruit Mincemeat with the creamy, nutty goodness of frangipane for a tart to remember!
- 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.
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.