There’s a certain joy that comes with baking—a delightful blend of anticipation and creativity whisking together to create something truly special. When I first experimented with this Vegan Apricot Frangipane Tart, I was looking for a way to impress my friends at a gathering, but what I found was a harmonious dance of flavors that leaves a lasting impression. The buttery notes of almond and sweet, sun-kissed apricots mingle effortlessly in a delicious tart that’s not only vegan but also incredibly satisfying, satisfying those lingering cravings without the need for fast food.
As autumn sets in and light dwindles, there’s no better comfort than pulling a warm tart from the oven, its surface shimmering under a glaze of apricot. This recipe has become my go-to for any occasion—be it a cozy Sunday afternoon or a festive holiday gathering. With its simple yet elegant appeal, this Vegan Apricot Frangipane Tart is bound to become a beloved addition to your dessert repertoire. So let’s roll up our sleeves and dive into this deliciously satisfying recipe!
Why will you love this Vegan Apricot Frangipane Tart?
Simplicity: This recipe is easy enough for any home baker, requiring no fancy equipment and using straightforward techniques.
Heavenly Flavors: The blend of sweet apricots and almond adds a deliciously fragrant twist that will have everyone asking for seconds.
Crowd-Pleasing: Perfect for gatherings, this tart dazzles and satisfies, making it an instant hit with both vegans and non-vegans alike.
Versatile Option: Whether served warm with a scoop of vegan ice cream or chilled, it’s a delightful treat for any time of the year.
Time-Saving: With minimal hands-on prep time, you can whip up this beauty quickly, making it an ideal choice for busy days!
Vegan Apricot Frangipane Tart Ingredients
Get ready to indulge in a delightful, homemade experience!
For the Pastry
• 200 g plain (all-purpose) flour – This forms the base of your tart, ensuring a sturdy yet tender shell.
• 50 g ground almonds – Adds a rich, nutty flavor that complements the apricots.
• 50 g icing (powdered) sugar – Sweetens the pastry, giving it a light texture.
• ¼ teaspoon salt – Enhances all the flavors, making them pop out.
• 130 g vegan block butter – Use a high-quality vegan butter for the best taste.
• 1-2 Tablespoons cold vodka or water – Vodka helps create a flakier crust, but you can replace it with cold water if preferred.
For the Frangipane Filling
• 200 g ground almonds – This is a key ingredient for that aromatic almond flavor in the filling.
• 60 g plain (all-purpose) flour – Helps bind the frangipane together for a smooth texture.
• 40 g cornflour (cornstarch) – Creates a lighter filling by absorbing moisture.
• 1 ½ teaspoons baking powder – Adds a bit of lift to the frangipane, making it light and airy.
• 120 g caster or granulated sugar – Sweetens the frangipane to balance the tartness of the apricots.
• 150 g vegan butter, melted – Make sure it’s melted for a smooth consistency in the frangipane.
• 120 ml unsweetened non-dairy milk – Choose your favorite plant-based milk for a creamy texture.
• 1 teaspoon almond extract – This amplifies the almond flavor, making it truly delightful!
For Assembly
• About 4 Tablespoons apricot jam – This serves as a delicious layer that ties the tart together.
• About 18 tinned apricot halves – These provide that beautiful sweet-tart contrast.
• A handful of flaked almonds – Sprinkle on top for added texture and crunch.
For the Glaze
• 3 Tablespoons apricot jam – Enhance the sweetness and beautiful sheen of your tart.
• 1 Tablespoon water – Mix in to achieve the desired consistency for the glaze.
With these ingredients, you’re set to create a stunning Vegan Apricot Frangipane Tart that will surely impress!
How to Make Vegan Apricot Frangipane Tart
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Mix the pastry: In a large bowl, combine the plain flour, ground almonds, icing sugar, and salt. Stir them together until well-blended, creating a simple yet delightful base for your tart.
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Rub in the butter: Add the cold, cubed vegan butter to the flour mixture. Use your fingers to rub it in until it resembles fine breadcrumbs—this will ensure a beautifully flaky pastry.
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Add liquid: Pour in the cold vodka (if using) and mix. Gradually add cold water, a tablespoon at a time, until the mixture binds together into a soft ball of dough.
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Chill the pastry: Shape the dough into a disk, wrap it in cling film, and refrigerate for about an hour. This helps firm it up, making it easier to roll out later.
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Roll and line: Roll the chilled pastry onto a floured surface into a circle, then gently place it into a 25cm round tart tin, pressing it into the corners.
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Trim and freeze: Trim off any excess pastry and prick the base with a fork. Place the tart shell in the freezer for 20 minutes, allowing it to set and prevent shrinking during baking.
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Preheat the oven: Get your oven ready by preheating it to 180°C/160°C fan/350°F/gas mark 4 so it’s hot and perfect for baking your tart.
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Prepare for blind baking: Line the pastry case with baking parchment and fill it with baking beans or dried rice to prevent bubbling while it bakes.
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Blind bake: Bake for 20 minutes, then carefully remove the parchment and beans, returning the tart shell to the oven for an additional 10 minutes until it’s very pale golden. Set aside to cool.
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Make the frangipane: In a mixing bowl, whisk together the ground almonds, plain flour, cornflour, baking powder, and caster sugar. This mixture will form the rich filling for your tart.
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Incorporate wet ingredients: Add the melted vegan butter, non-dairy milk, and almond extract to the dry ingredients. Whisk until smooth and creamy, creating a luscious frangipane filling.
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Assemble the tart: Spread the apricot jam evenly over the base of the cooled pastry. Then, carefully spread or pipe the frangipane filling on top, ensuring an even layer.
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Top with apricots: Drain and pat dry the tinned apricot halves, arranging them artistically on top of the frangipane. Sprinkle flaked almonds over all for a lovely crunch.
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Bake the tart: Place the tart in the oven and bake for 1 hour, checking for doneness by inserting a skewer. It should come out clean when the frangipane is set.
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Cool the tart: Allow the tart to cool in the tin for about half an hour before gently turning it out onto a wire rack to cool completely.
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Prepare the glaze: In a small saucepan, heat the apricot jam and water together until melted. Sieve the mixture for a smooth glaze to enhance the look of your tart.
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Glaze and serve: Brush the top of the cooled tart with the apricot glaze, adding more water if necessary to achieve your desired consistency. Let the tart cool fully before slicing and serving.
Optional: Garnish with fresh mint leaves for an added pop of color.
Exact quantities are listed in the recipe card below.
Vegan Apricot Frangipane Tart Variations
Feel free to get creative and put your own spin on this delicious recipe!
- Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour for a tasty alternative.
- Nut-Free: Substitute the ground almonds with sunflower seed flour; it adds a unique flavor while keeping it nut-free.
- Fruit Medley: Switch the apricots for a mix of fresh berries or peaches for a fruity twist that’s bursting with color.
- Choco Delight: Stir in some dairy-free dark chocolate chips into the frangipane mixture for a decadent chocolatey surprise.
- Coconut Infusion: Incorporate a tablespoon of shredded coconut into the frangipane for a tropical flavor that elevates every bite.
- Cinnamon Spice: Add a sprinkle of cinnamon or nutmeg to the frangipane filling for a warm, cozy flavor profile.
- Increased Sweetness: Replace apricot jam with a fruit spread of your choice to customize the sweetness and flavor profile.
- Sour Citrus: For a zesty kick, add lemon or orange zest to the frangipane for a refreshing aromatic lift.
Storage Tips for Vegan Apricot Frangipane Tart
Room Temperature: If your tart is uneaten, cover it loosely with cling film and store at room temperature for up to 2 days for best texture.
Fridge: For longer storage, keep the tart in an airtight container in the fridge for up to 5 days. This keeps it fresh while maintaining its delightful flavors.
Freezer: You can freeze the tart for up to 3 months. Wrap it securely in plastic wrap, then foil, to prevent freezer burn and save the deliciousness of your Vegan Apricot Frangipane Tart for later.
Reheating: Allow the tart to thaw overnight in the fridge before reheating. Warm it gently in the oven at 160°C/320°F for about 10 minutes for a delightful, fresh-baked experience.
Make Ahead Options
These Vegan Apricot Frangipane Tarts are perfect for meal prep enthusiasts! You can make the pastry and frangipane filling up to 24 hours in advance. Simply prepare the pastry as directed, wrap it tightly, and store it in the refrigerator to prevent dryness. For the frangipane, mix the dry and wet ingredients, then refrigerate in an airtight container. When you’re ready to serve, blind bake the pastry as instructed, fill it with jam and frangipane, and bake. This makes the tart just as delicious and leads to stress-free entertaining for busy weeknights or special occasions. Enjoy the flavorful benefits with minimal last-minute effort!
What to Serve with Vegan Apricot Frangipane Tart?
Transform your dessert into a delightful occasion with perfect pairings that enhance its fruity sweetness.
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Fresh Berries: A sprinkle of mixed berries adds a burst of color and acidity, balancing the tart’s richness beautifully. Think strawberries and blueberries for a refreshing twist.
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Vegan Ice Cream: Creamy, dairy-free ice cream complements the warm tart perfectly, creating a luscious mouthfeel. Vanilla or coconut flavors are particularly delightful.
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Almond Milk Latte: The nutty undertones of an almond milk latte provide a cozy pairing, elevating your dessert experience with warmth and comfort.
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Citrus Salad: A vibrant citrus salad brings a zesty brightness that contrasts the sweetness of the apricots. Toss together oranges, grapefruits, and a hint of mint for a refreshing side.
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Coconut Whipped Cream: Light and airy coconut whipped cream adds a tropical touch and a creamy texture that enhances each bite of the tart seamlessly.
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Dark Chocolate Shavings: For chocolate lovers, a sprinkle of dark chocolate shavings adds a rich, bitter contrast, intensifying the sweetness and flavor complexity of the tart.
Let these accompaniments guide your guests through a delightful culinary journey that pairs beautifully with your Vegan Apricot Frangipane Tart.
Helpful Tricks for Vegan Apricot Frangipane Tart
Perfect Pastry: Use cold butter and water to ensure a flaky pastry. Avoid overworking the dough to maintain its tenderness.
Chill Your Dough: Always refrigerate the pastry for at least an hour before rolling. This prevents shrinkage during baking.
Check for Doneness: When baking, insert a skewer into the frangipane; if it comes out clean, it’s ready! This guarantees a perfectly baked Vegan Apricot Frangipane Tart.
Fruit Prep: Drain and pat tinned apricots dry before arranging them on your tart to avoid excess moisture that could make the filling soggy.
Glaze Wisely: For a shiny finish, ensure your apricot glaze is smooth and apply it after the tart has cooled completely. Adjust thickness with a little water if needed.
Vegan Apricot Frangipane Tart Recipe FAQs
What type of apricots should I use for the tart?
Absolutely! I recommend using tinned apricot halves for this Vegan Apricot Frangipane Tart as they are already sweet and tender. Look for those packed in juice rather than syrup for a lighter taste. If you’re feeling adventurous, you can use fresh apricots when they’re in season, but be sure to halve and pit them before using.
How should I store leftovers?
Very good question! If you have any leftover tart, cover it loosely with cling film and keep it at room temperature for 1 to 2 days. For longer storage, transfer it to an airtight container in the fridge where it can last for up to 5 days while maintaining its fresh flavor.
Can I freeze the Vegan Apricot Frangipane Tart?
Absolutely! To freeze this delightful tart, first, allow it to cool completely. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. You can keep it in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the fridge and warm it gently in the oven.
What should I do if my pastry shrinks while baking?
No worries! If your pastry shrinks, it may be due to an overworked dough or insufficient chilling time. Make sure to chill the pastry for at least an hour before rolling it out. If you’ve baked it and notice it has shrunk, you can press down the edges gently with a spoon before adding the filling—just be cautious not to disturb the baked shell too much!
Is this tart suitable for people with nut allergies?
Unfortunately, this Vegan Apricot Frangipane Tart contains ground almonds and almond extract, which aren’t suitable for those with nut allergies. You could try substituting the ground almonds with sunflower seeds processed into a powder for a seed-based alternative. However, keep in mind the flavor and texture will vary a bit from the original. Always consult with anyone who has dietary restrictions before serving.
Delicious Vegan Apricot Frangipane Tart for Your Next Dessert
Ingredients
Equipment
Method
- In a large bowl, combine the plain flour, ground almonds, icing sugar, and salt.
- Add the cold, cubed vegan butter to the flour mixture and rub it in until it resembles fine breadcrumbs.
- Pour in the cold vodka (if using) and mix, adding cold water gradually until a soft ball of dough forms.
- Shape the dough into a disk, wrap in cling film, and refrigerate for about an hour.
- Roll the chilled pastry onto a floured surface into a circle and place it into the tart tin.
- Trim off excess pastry, prick the base with a fork, and freeze the tart shell for 20 minutes.
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
- Line the pastry case with baking parchment and fill with baking beans or dried rice.
- Bake for 20 minutes, remove the parchment and beans, then return the shell for another 10 minutes.
- In a mixing bowl, whisk together ground almonds, plain flour, cornflour, baking powder, and caster sugar.
- Add melted vegan butter, non-dairy milk, and almond extract, whisking until smooth and creamy.
- Spread apricot jam over the cooled pastry base, then spread or pipe the frangipane filling on top.
- Arrange drained and dried apricot halves on top and sprinkle with flaked almonds.
- Bake the tart for 1 hour, checking for doneness with a skewer.
- Allow to cool in the tin for about half an hour before turning onto a wire rack.
- For the glaze, heat apricot jam and water in a saucepan until melted, and sieve for smoothness.
- Brush the cooled tart with the apricot glaze and let it cool fully before slicing.