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A close up shot of a vegan apricot frangipane tart with custardy almond filling and a flaky pastry shell
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5 from 8 votes

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.
Prep Time20 mins
Cook Time40 mins
Resting time for tart shell and tart after baking:3 hrs
Course: Dessert, Pie
Cuisine: French, Vegan
Servings: 12 slices
Calories: 225kcal


  • 10-inch tart shell, with a removable bottom if possible.
  • Large bowl
  • Food processor (optional)


  • 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 tablespoon 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 tablespoon all purpose flour
  • 3 tablespoon cornstarch
  • ½ cup sugar
  • ½ cup applesauce
  • 1 teaspoon almond extract


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 almond 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.


  • 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.


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