Plum frangipane tart

Another invite for dinner at friends calls for another dessert to be baked. It had to be vegan (=egg & lactose free), gluten free and nut free. And I just didn’t fancy repeating something I had already made.

For some reason frangipane tart had lodged itself in my head, and so I decided to make one.

Picture of a plum frangipane tart still in its mold, resting on a cooling tray, on a dark kitchen counter

Plum Frangipane Tart


Press-in almond crust

  • 2/3 cup almond meal (approx 65 grams)
  • 1 cup oat meal / ground oats (approx 90 grams)
  • 2 tbsp sugar (approx 30 grams)
  • 1/2 tsp salt
  • 6 tbsp refined coconut oil (approx 65 grams)
  • 4 tbsp cold oat milk (approx 60 ml)

Frangipane filling

  • 125 gr almond meal
  • 125 gr oat flour
  • 150 gr powder (confectioner) sugar
  • 75 gr refined coconut oil, melted
  • 2 egg replacements (20 gr v-eggie + 140 ml oat milk)
  • 120 ml oat milk
  • 2 tsp vanilla essence

To bake

  • 6-8 plums


For the crust

  1. Preheat oven to 180°C.
  2. In a stand mixer (paddle attachment) or food processor, mix all ingredients until a ball forms.
  3. Press crust on the bottom and up the sides of a loose bottomed fluted tart mold (24cm diameter).
  4. Bake crust in preheated oven for 15 to 20 minutes, until it starts to dry out.
  5. Take out and let cool for a few minutes (while you make the filling).

For the filling

  1. In a stand mixer (wire whisk), or by hand with a very stiff whisk / electric beaters, mix all ingredients for the frangipane until a smooth consistency is achieved.

For the tart

  1. Scoop most (you might have leftover) filling and fill the pre-baked crust, leaving a bit of head space (about 5mm).
  2. Slice plums in half, remove pit, and slice each half in thirds or quarters (depending on size and own taste).
  3. Arrange plum slices on top of the frangipane.
  4. Bake tart for 45-60 minutes at 180°C, or until the frangipane starts to turn golden and a toothpick inserted in the middle comes out dry.
  5. Let cool in mold on cooling rack.


  • This recipe is heavily adapted from several vegan and non-vegan recipes.
  • Feel free to use margarine instead of coconut oil.
  • The amount of sugar in the filling can be changed to taste. Next time I might go for 125gr instead of 150gr, since it was more than sweet enough for us.
  • What to do with the leftover filling: divide filling into ramekins or muffin tray, top with more sliced fruit, and bake for about 35 to 45 minutes.
  • Try it with whichever fruit is seasonal and you like!


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