Red Grape & Frangipani Tart
I love this recipe so much, its super simple to make and tastes delicious, serve with coconut yoghurt making it the perfect end to any meal.
Grapes contain two powerful compounds that can affect blood pressure, oligomeric proantocyanidons and resveratrol, both compounds work together in the body. They increase the production of compounds naturally released by the cells that line the blood vessels, which cause the muscle in the blood vessel walls to relax, making the vessels widen. the wider the vessel the lower the pressure. They have anti-inflammatory properties which fight against certain diseases and reduce cardiovascular mortality.
Grapes are a great source of potassium, which is linked to lowering blood pressure. Eating them can also help decrease high systolic blood pressure, which is linked to heart disease. Systolic blood pressure is the upper number in your blood pressure measurement.
INGREDIENTS
1 packet GF puff pastry
2 cups of red grapes, halved
1/3 cup flaked almonds
Frangipani
70g melted vegan block butter (I use Naturli Vegan Block)
1/2 cup + 1 Tbsp coconut sugar
1/3 cup GF plain flour, I use
1/2 Tbsp cornflour
1/3 cup of aquafaba or non-dairy milk
1 ¾ cup of ground almonds
½ tsp baking powder
1 tsp almond extract
1 tsp vanilla extract
Pinch of sea salt
Coconut yoghurt to serve, I use Coyo
METHOD
Preheat oven to 190c and line a Swiss roll tin with some baking parchment
Unroll the puff pastry and lay into the prepared Swiss roll tin and pressing it into the corners
Using a fork prick the pastry in rows to make sure the pastry doesn’t puff up when cooking
Press another layer of paper over the pastry and pour in baking beans
Bake in the oven for 25mins until starts to turn golden brown
Meanwhile make the frangipani by melting the butter and pour into a bowl.
Add the sugar, whisk together then add the rest of the ingredients; cornflour, flour, aquafaba, ground almonds, baking powder, almond and vanilla extract and pinch of salt – set aside
Halve the red grapes and remove any pips
When pastry is done remove from the oven, turn the temperature down to 180c.
Allow to cool slightly before removing the baking beans and paper.
Press the frangipani into the pastry case and then pour over the grapes
Press the grapes gently into the frangipani and sprinkle with the flaked almonds
Bake in the oven for 25 – 30mins until gold brown
Allow to cool slightly before transferring to a board or plate
Serve in slices with a dollop of coconut yoghurt
