PLANT-BASED APRICOT FRANGIPANE TART RECIPE FEATURING KITE HILL’S NEW BUTTER ALTERNATIVE
There’s been a major shift towards tuning into the link between food and how it makes us feel, whether it’s learning about gut health or the foods that cause sensitivities and allergic responses. Among my closest friends, I’ve got two who are vegan, two who eat gluten free, one who’s dairy free, and one friend that is #gf and vegan! They inspire me to add more plant based recipes into my diet! And I will say it’s been really fun experimenting! I even have a Whole30 challenge starting on the 17th if you want to do it with me and a big group. It’s a tough one but man o man, do you feel so good after and learn so much about sugar and dairy!
I just love to bake. I just find it so therapeutic in these stressful times! And I love baking for others! Especially if they do not mind accepting baked goods in these crazy times too.
Kite Hill just launched a new European-style plant-based butter alternative. And I was thrilled to be sent tubs of it before it launched to the public!
The new spread packs a luxurious, creamy texture and the rich, European-style flavor you expect from chichi butter, sans cows. Made from a combination of cultured almond milk along with sunflower and coconut oils, the creation of the product mimics that of traditional butter making.
In addition to being the first plant-based butter to hit the market using premium cultured almond milk, making it ideal for eating it plain on a baguette or slice of toast while still packing plenty of flavor, it also works well in your favorite baking and cooking recipes. Tried it on corn on the cob the other day too and it was out of this world delish!!! The new European Style butter alternative is available at Whole Foods now for a suggested retail price of $5.99 per eight-ounce tub. And I highly recommend!!!
Here is a delicious recipe I made using the product! I hope you just love it as much as me!
APRICOT FRANGIPANE TART
Ingredients
For the Chocolate Crust:
All Purpose Flour 1 cup (125g)
Cocoa Powder ¼ cup
Baking Soda ⅛ teaspoon
Confectioner's Sugar ½ cup + 2 Tbs
Vanilla Extract 1 teaspoon
Kite Hill Butter Alternative ½ cup + 2 Tbs (140g)
For the Frangipane Filling:
Almond Paste 8 ounces (226g)
Kite Hill Butter Alternative ½ cup (113g)
EnerG Egg Replacer 1 Tablespoon
Warm Water ¼ cup (60ml)
Vanilla Extract 1 teaspoon
All Purpose Flour 2 Tablespoons (15g)
Fresh Apricots 3-4 medium sized
Apricot Jam ½ cup + more for glazing
Instructions
First prepare the crust by combining the flour, cocoa powder, baking soda and confectioners sugar together in a large mixing bowl.
Add the softened butter alternative and mix until it comes together to a crumbly dough.
Add the vanilla extract and continue mixing until it comes together to a soft pliable dough.
Wrap dough in plastic wrap and refrigerate for at least 1 hour
Meanwhile prepare the frangipane combining the enerG egg replacer with the warm water and whisk smooth.
Break up the almond paste into the work bowl of your mixer and mix it on low speed to smooth out.
Add some of the egg replacer mixture to help it smooth out then add the rest.
Add the butter alternative and mix smooth
Add the vanilla extract and then flour last
Mix to a smooth paste.
Roll the chilled shortbread dough to fit into a 9" tart shell with a removable bottom
Spread ½ cup apricot jam into the bottom then pipe the frangipane over top (*It's easier to use a pastry bag rather than try to spread it with a spatula because it will have a tendency to mix into the jam rather than keep clear separated layers)
Arrange the sliced apricots over top and sprinkle with sugar *optional
Bake in a preheated 375°F oven for approximately 50 minutes or until the frangipane is baked through and no longer raw in the center. The frangipane will be slightly puffed and golden browned.
Cool slightly then glaze with extra melted apricot jam
Cool before serving
SOOOOOOOO GOOD!!!!
