Apple Frangipane (Vegan & Gluten-Free!)
Vegan Apple Frangipane
•vegan •gluten-free •grain-free •refined sugar-free
Makes 8 servings
2 cups sliced almonds
4 large baking apples, such as Fuji, Braeburn, Pink Lady
1/3 cup + 2 tablespoons maple syrup
1 teaspoon cinnamon
¼ teaspoon sea salt
2 teaspoons VeganEgg powder
2 tablespoons water
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons coconut oil, melted, plus more for greasing pan
2 tablespoons of apricot jam, melted (optional)
Preheat the oven to 350°F. Spread sliced almonds on a baking sheet in a thin layer. Bake for 5 minutes. Stir almonds and check for color. Continue baking until slightly toasted, checking every minute. Remove from oven and allow almonds to cool slightly.
Wash apples thoroughly and pat dry. Core each apple and slice the wedges lengthwise to 1/8-inch thick. In a large bowl, toss the apple slices with 2 tablespoons of maple syrup, cinnamon, and a squeeze of lemon.
In a large pan, sauté the apples and juices on medium heat for 5-6 minutes, until the apple slices begin to soften. Add apple slices and juices back to the large bowl.
In a food processor, combine the toasted almonds and salt. Process until the almonds are finely ground. In a small cup, whisk together the VeganEgg powder, water, vanilla extract, almond extract, melted coconut oil, and remaining maple syrup. Add the flavored liquid to the almonds and process until the mixture comes together.
Grease an 8-inch tart pan with a removable bottom. Spread the almond mixture evenly on the bottom. Starting from the outer edge, arrange the sliced apples cut side down on top of the frangipane. Slightly overlap the slices, while forming a tight spiral. Bake until the filling is golden, about 25 minutes. Transfer to a wire rack. Serve warm or at room temperature.
Optional: For a shiny finish, heat the apricot jam in a saucepan over low heat until it melts. Pour through a fine-mesh sieve set over a small bowl. Using a pastry brush, gently brush the top of the apples with a thin coating of jam.