Apricot or prune frangipane tart from How to Eat 30 Plants a Week: 100 Recipes to Boost your Health and Energy (page 254) by Hugh Fearnley-Whittingstall

  • fine ground wholemeal flour
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  • porridge oats
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    This recipe appears in the book as a variation of "Nutty seedy frangipane tart." Can substitute hazelnuts or pistachios for almonds, pitted prunes for apricots, and orange juice or kombucha for tea. Allow dried fruit to soak for at least 3 hours. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears in the book as a variation of "Nutty seedy frangipane tart." Can substitute hazelnuts or pistachios for almonds, pitted prunes for apricots, and orange juice or kombucha for tea. Allow dried fruit to soak for at least 3 hours. See recipe for variations.

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