Description
A delightful Vegan Apricot Frangipane Tart recipe featuring a flaky, buttery vegan tart crust filled with almond frangipane, topped with juicy apricot halves, and toasted slivered almonds. Elegant, fresh, and perfect for spring.
Ingredients
Units
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Tart Crust (Vegan Pâte Sucrée):
- 1 1/4 cups all-purpose flour
- 2 tbsp sugar
- 1/4 tsp salt
- 1/2 cup vegan butter, cold and cubed
- 2–3 tbsp cold water
Frangipane Filling:
- 3/4 cup almond flour
- 1/4 cup all-purpose flour
- 1/2 cup vegan butter, softened
- 1/2 cup powdered sugar
- 2 tbsp plant milk
- 1 tsp almond extract
Topping:
- Fresh or canned apricot halves
- 2 tbsp apricot jam (optional glaze)
- Slivered almonds
Instructions
- Prepare crust: Mix dry ingredients, cut in butter, add water, chill dough. Roll and blind-bake at 350°F (175°C) for 12 minutes.
- Make filling: Cream butter and sugar, then add almond flour, flour, milk, and extract.
- Spread filling in crust, top with apricots. Bake 25–30 minutes until golden.
- Glaze with apricot jam and scatter almonds on top.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg