Vegan Plum Frangipane Tart Recipe - Vegan Food & Living

Preheat the oven to 180°C/350°F/Gas Mark 4. Make up the egg replacers for the pastry and the filling in two small bowls according to the packet instructions and beat them with a fork for a minute until bubbly.To make the pastry, put the flour, icing sugar, xanthan gum and salt into a large mixing bowl and mix together with a wooden spoon. Rub in the margarine with your fingertips. Stir in the egg replacer and sufficient cold water to bring the mixture together to form a dough.Turn the dough onto a lightly floured work surface and shape it into a firm ball. Roll the pastry out to around 3 mm/1⁄8 inch thick and use it to line a 25-cm/10-inch round, fluted baking tin. Bake the pastry shell for 10 minutes, then set aside to cool.To make the filling, cream the margarine, sugar, egg replacer, amaretto and vanilla extract together with a wooden spoon in a large mixing bowl. Mix in the flour and ground almonds.Spoon the filling into the pastry shell and smooth the top with a spatula. Bake in the preheated oven for 25–30 minutes, or until the top is golden. Set aside to cool and firm.Put the apricot jam into a small saucepan with a tablespoon of water. Bring to the boil, stirring constantly, then pass through a fine sieve and leave to cool a little. Arrange the plums on top of the tart and pour the jam glaze over the top. Leave to cool slightly before serving.