A delicious fusion recipe combining the classic British Bakewell tart with the beloved North-American childhood treat, a Pop Tart. This recipe is also vegan.
Pie Crust Method:
Whisk flour and salt together. Add cold butter and work through fingers until the texture is like sand. Add 4 tbsp of ice water and mix until a dough form, adding more water if it’s too dry, 1 tbsp at a time. Form dough into a ball, wrap in plastic wrap and refrigerate for at least 1 hour (up to 5 days).
Preheat Oven to 355F.
Frangipane filling:
In a bowl of a stand up mixer, whisk together softened butter, sugar and vanilla until pale and fluffy. Add coconut condensed milk and whisk well until combined and smooth. In a separate bowl, whisk together almond flour, flour, baking powder and salt and add to the butter mixture along with the almond milk. Whisk and set aside.
Note: The full continuation of the recipe instructions is mentioned to be in the comments and is not provided here.
