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Persimmon, Rum + Almond Tart + Quick Buckwheat Pastry

vegan, egg-free, dairy-free, gluten-free, soy-free
Crust adapted from Evergreen Kitchen. Filling adapted from Lazy Cat Kitchen. A beautiful Wintery tart with sweet persimmons, a touch of spiced rum, and almond frangipane filling (though you could use just about any in-season fruit). A quick buckwheat and almond gluten‐free press‐in crust makes this easy to whip up, no chilling required.  
Servings 8

Ingredients

crust

  • 100 g / 1 cup buckwheat flour
  • 95 g / 1 cup almond meal
  • 25 g / 1/4 cup sweet rice flour*
  • 1/4 tsp fine sea salt
  • 1/4 cup maple syrup
  • 3 tbsp refined coconut oil, melted

filling

  • 75 g / 1/3 cup vegan butter, I use nuttelex buttery (or mild olive oil)
  • 115 g / 1/2 cup raw caster sugar
  • 1/2 tsp vanilla bean paste
  • 35 g / 1/3 cup buckwheat flour
  • 1/4 tsp fine sea salt
  • 1/4 cup + 1 tbsp cold chickpea liquid (aquafaba)** whipped to semi-firm peaks
  • 1 tbsp spiced rum
  • 240 g / 2 1/2 cups almond meal
  • 4 non-astringent (fuyu) persimmon cut into thin half moon slices
  • handful sliced almonds scattered on top
  • icing sugar to dust

Instructions

crust

  • Preheat the oven to 180C/350F with a rack set in the bottom third. Lightly grease a 23cm/9-inch tart pan.
  • In a large bowl whisk together the flours and salt, then stir in the maple syrup followed by the melted coconut oil or vegan butter. Press the crust firmly and evenly into the tart tin, pushing it into the sides and making sure there are no holes. Patch any holes with excess crust. Prick the base all over with a fork, then place in the oven to bake for 12-15 minutes until lightly browned. Remove from oven and allow to cool slightly.

filling

  • While the crust bakes, make the filling. Whisk together the butter, sugar and vanilla with an electric whisk until light and fluffy, then whisk in the buckwheat flour and salt. Add the aquafaba, one tablespoon at a time, whisking well after each addition. Whisk in the rum. Gently fold in the almond meal with a spatula.
  • Fill the cooled crust with the almond frangipane, and spread it evenly. Arrange the persimmon slices on top, overlapping them slightly, then scatter with the sliced almonds. Bake for 50 minutes to an hour, until the filling has puffed up and is lightly browned. Remove from the oven and allow to cool completely. Dust with icing sugar before serving.