Vegan Black Cherry Frangipane Tart
Soft, pillowy frangipane studded with black cherries, resting on a layer of black cherry jam and finished with a sprinkling of flaked almonds.
Ingredients and Allergens
Ingredients:
Vegan Block (Shea Butter, Water, Coconut Oil, Rapeseed Oil, Salt, Almond, Carrot Juice, Emulsifier (Sunflower Lecithins), Lemon Juice, Natural Flavourings), Castor sugar, Apple puree, Ground Almonds (NUTS), Wheat flour (WHEAT), Black Cherry Jam (black cherries, sugar, brown cane sugar, concentrated lemon juice, gelling agent fruit pectin), Baking powder (raising agents E-450 (diphosates), E-500 (sodium carbonates), maize starch), Lemon juice, Water, Almond extract (NUTS).
Vegan Shortcrust Pastry
Wheat flour (WHEAT), Vegan Block (Shea Butter, Water, Coconut Oil, Rapeseed Oil, Salt, Almond, Carrot Juice, Emulsifier (Sunflower Lecithins), Lemon Juice, Natural Flavourings), Trex (Palm Oil, Rapeseed Oil), Water, Salt.
e185grams
Allergy Advice: For allergens and cereals containing gluten, please see ingredients in Bold.
May contain traces of Hazelnut, Cashew Nut and Pistachio Nut.
Made in a kitchen which also handles Nuts, Peanuts, Milk, Barley, Egg, Celery, Mustard, Sesame, & Sulphites.
We are happy to help with any questions or concerns you have regarding allergens.
How to heat your pie.
Can be eaten cold or hot.
To re-heat your pie, place on a baking tray (if foil dish removed) or simply place the foiled pie in a pre-heated oven for 10 minutes at 170°C/150°C Fan/Gas mark 4.
The foil dish can be removed either before or after the pie has been baked, whichever you find easiest.
The pies can be microwaved, removing foil dish first, but the pastry will not be crisp or as delicious! It is far better to re-heat in the oven.
Defrost fully before baking and consume within 3 days.The pies can be frozen for up to 6 months.