Oh, have I got a treat for you. Not only is this dessert Primal friendly, but it’s also fairly quick and simple to put together. Especially if you put a little extra effort into the presentation, no one will be the wiser that it’s not full of flour and sugar.
Frangipane and I go way back. It’s one of my favorite desserts of all time, especially with pears. I remembered this recently and decided I would try to figure out how to Primalize it. After scouring a few recipes (the crust is from Elana Amsterdam’s almond flour cookbook with a few Primal adjustments) and making some tweaks, it came out wonderfully. This is a showstopper dessert for guests or the company potluck, especially if your coworkers have been teasing you about your diet. One bite will shut them up, because all they’ll be able to say is “Mmm…”
I covered this with both strawberries and tayberries, fresh from the Farmers Market. Feel free to use whatever fresh fruit you’d like, noting though, that if you use something more sturdy like peaches, plums, apricots, or pears, you’ll want to add the fruit before baking. For more delicate berries, just put ‘em on top when it’s cooled.
Primal Frangipane Tart
1 1/2 cups almond flour
1/2 tsp. salt
1/4 tsp. baking soda
1/4 cup coconut oil, gently melted
2 Tbsp. honey
6 Tbsp. butter, softened
1/3 cup honey
1 large egg
3/4 cup almond flour
1 tsp. almond extract
1 Tbsp. vanilla extract
1 Tbsp. coconut flour
1/4 cup apricot preserves (all natural, no sugar), melted
1) Preheat oven to 350°F. Meanwhile, make crust. In a large bowl, combine almond flour, salt, and baking soda. In a medium bowl, whisk together coconut oil and honey. Stir wet ingredients into the flour mixture until thoroughly combined. Press the dough into a 9-inch tart or pie pan, springform if you have it. Put crust in refrigerator while you prepare the filling.
2) With a mixer (either standing or hand), cream the butter with the honey until fluffy, then add egg, almond flour, almond & vanilla extracts, and the coconut flour. Remove the crust from the fridge and spread the filling over it evenly. If using firmer fruit (pear, peach, etc.) that needs baking, add it now. Bake the tart in the center of the oven for 20 minutes, or until golden brown. If tart is still wiggly in the middle, give it a few more minutes (set that timer!), and if it’s getting too brown, cover loosely with tin foil.
3) When tart has cooled a bit and if using fruit that won’t be baked (berries, etc.), layer it in decorative rings. If sliced, gently overlap the slices. Brush with melted apricot preserves (helps to maintain fruit’s liveliness).
NOTES: My crust got a bit browned during its time in the oven, but it didn’t affect the taste at all.