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Who does not love a frangipane tart? The nutty shortbread crust filled with soft almond frangipane - there's something homely yet extra special about it. This is a great recipe to try when plums are in season and the maple thyme glaze perfectly compliments the tartness of the plums. It's a vegan and refined-sugar-free treat so you may just catch yourself reaching for a second slice. Guilty but not guilty.
Preheat the oven to 175°C.
Place walnuts into a food processor and pulse until finely ground. Then add flours, salt, syrup and oil and process into a dough.
In a non-stick quiche tin 200x27mm; press the dough evenly along the base and sides of the tin. Prick the base with a fork before a blind bake.
Line with baking paper and fill with ceramic beads, rice or dried beans. Bake for 5-7 minutes in the oven.
Remove baking paper and weights used for the blind baking and set aside.
To make flax ‘egg’, mix flax meal and water until gelatinous and set for 5 minutes.
Add almond meal, sugar, flax ‘egg’, oil and milk in a small bowl and whisk until fully combined.
Pour frangipane mixture into the pre-baked tart base.
Bake for 15 minutes. Cool on a cake rack.
Add maple syrup to a saucepan and bring to boil over medium heat. Allow syrup to bubble for 1 minute, add thyme and stir.
Allow to cool and pour over frangipane tart.
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