Vegan Peach and Rosemary Frangipane Tart

I've always been a keen baker, this blog is a testamant to that. From the early (and dodgy photo) days of my first banana bread. To these wonderful baked doughnuts or Grapefruit and Olive Oil Cake (one of my faves in terms of flavour).

Since becoming a Mum, finding time to experiment and develop recipes has been a challenge - if not non existent. I also just didn't find joy in it anymore - I feel absolutely no shame in that, parenting is hard.

However, these past few months as a vegan I have started to feel twinges of ideas for recipes. I have been drawn into the kitchen again, and I am ready to start sharing some deliciousness again. Are you down with that?

The first thing I have baked in my new home, and since turning Vegan in January 2019 is this spectacular Peach and Rosemary Tart. *holds for applause*

Now, it's not the most technical of dishes as I do use store bought pastry, but thats one thing you might notice in my blog going forward is that I want to focus more on recipes that people like me, busy parents/workers who are time poor but want to impress and make delicious things. I don't have time or a full day to dedicate to folding and refridgerating puff pastry.

So, if you are all about the proper technique and artistry of baking - this might not be the place for you, but thats cool. I understand. Now lets get down to business here...

PEACH AND ROSEMARY FRANGIPANE TART

Ingredients

1 roll of puff pastry, I use Jusrol which is vegan.

70ml olive oil (I use EVO as I like the flavour, but other oils can be used)

90g caster sugar (plus a little extra for sprinkling on top)

30g plain flour

Aquafaba - juice from one tin of chickpeas (I didn't measure, but 1 tin was used)

200g ground almonds

5 peaches, thinly sliced

couple of sprigs of rosemary

Oil a rectangular baking tray (I used a 35x25) and lay out your pastry, my baking tray has a lip all the way around which works perfectly for this recipe. I tend to stick it in the fridge while I mix up the frangipane, as if your kitchen is hot it will be hard to spread the micture onto warm pastry.

In a mixing bowl, cream the oil and sugar together thouroughly (I used a electric whisk for 4-6 minutes).

Add in the 35g of plain flour and mix

Slowly add the aquafaba, either as a slow stream into your mizer, or a tablespoon at a time if mixing by hand. The mix will be quite liquid-y.

Next add the almonds and gently fold in - I like to do this bit by hand. This is now your complete frangipane mixture.

Spread the frangipane over the pastry - you want an even spread over the whole tart - not too thick.

Slice your peaches and lay them over the pastry/frangipane mixture in a nice pattern - I did straight lines but you can use your creativity here.

Sprinkle on some rosemary sprigs

Oven bake for 20 minutes at 180C

Delicious served warm or cold - warm with ice cream is a delight!

I absolutely loved this flavour combination, but my brain is also buzzing with other ideas. The frangipane worked so well I am dying to try a proper cherry bakewell next!

I can highly recommend this tart for picnics - kept really well and felt very indulgent on our recent trip to Cragside House and Gardens in Northumberland.