Vegan Apricot Frangipane Tart
If you have some perfectly ripe apricots--or peaches or berries--sitting on your counter, you will want to make this elegant and easy but delicious Vegan Frangipane Tart. It has a flaky pastry shell enclosing a filling of almonds and all of this goodness is topped with juicy apricots. A soy-free recipe.
Servings: 12 slices
Calories: 225kcal
Equipment
- 10-inch tart shell, with a removable bottom if possible.
- Food processor (optional)
Ingredients
- 6 ripe apricots (halved and pitted. Can use another fruits like cherries, berries, apples or peaches)
- ¼ cup sliced, blanched almonds (for scattering on top, optional)
For the vegan pastry crust:
- 1.25 cups all purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 6 tablespoons vegan butter (cut into ½-inch cubes)
- ¼ cup sugar
- Ice cold water as needed
For the filling:
- 1.25 cups almond flour (superfine)
- 3 tablespoons all purpose flour
- 3 tablespoons cornstarch
- ½ cup sugar
- ½ cup applesauce
- 1 teaspoon almond extract
Instructions
Make the pastry crust:
- Whisk the flour, cornstarch, salt and sugar in a bowl. Cut in the butter using a fork or a pastry cutter until the mixture resembles coarse crumbs.
- Slowly drizzle in the cold water, mixing with a fork, until the dough comes together. Try not to overmoisten.
- Place the dough in cling wrap, shaping into a disc as you wrap tightly. Refrigerate for at least 30 minutes or up to 3 days.
Make the frangipane filling:
- Place all ingredients in the food processor or a bowl and mix until they come together. This will be a thick batter.
Assemble the tart:
- Roll out the pastry dough to make a disc that will fit into a 10-inch tart pan with a slight overhang. Fit the disc into the pan, making sure to press in the sides. Run a rolling pin over the top to remove any overhanging dough. Use the extra dough to fill in any gaps or cracks. Refrigerate for an hour.
- Preheat the oven to 375 degrees.
- Place the tart shell in the oven and bake 10-15 minutes or until lightly brown.
- Scrape the batter into the baked tart shell and smooth the top if needed.
- Place the fruit on top in a decorative pattern or scatter. Scatter on the sliced almonds if using. Bake 40 minutes or until brown spots appear on top and the filling appears set, particularly in the center.
- Cool the tart on a rack and remove the outer shell of the tart pan. Slice and serve.If you did not bake the tart in a pan with a removable bottom, just cool thoroughly on the rack and then slice.
Notes
- For a pretty presentation, make a glaze with 1 tablespoon apricot jam and 1 tablespoon amaretto and brush on.
- Or simply dust on some confectioners' sugar before serving.
Nutrition
Serving: 1slice | Calories: 225kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Sodium: 95mg | Potassium: 21mg | Fiber: 2g | Sugar: 14g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg