Description
This delightful vegan apricot tart, or Tarte Aux Abricots, features a crisp vegan shortcrust pastry filled with a luscious almond frangipane and topped with fresh apricots glazed in apricot jam. The combination of nutty, creamy filling and sweet, caramelized apricots creates a perfectly balanced dessert that is both elegant and comforting. Ideal for special occasions or a refined everyday treat, this tart is dairy-free and easy to prepare with a simple par-baked crust and a quick baking finish.
Ingredients
Scale
Pastry Glaze
- 50 g apricot jam
Frangipane Filling
- 60 g vegan butter (block-style), room temperature
- 50 g granulated sugar (organic if based in the US)
- 40 g vegan Greek-style yogurt or unsweetened apple sauce/apple puree
- ½ teaspoon almond extract
- 60 g ground almonds
- 30 g all-purpose flour (plain flour)
- ½ teaspoon baking powder
Topping
- 12 apricots (halved and pitted)
- 100 g apricot jam
- 1 teaspoon vanilla bean paste or vanilla extract
- Optional: 2 tablespoons granulated sugar for sprinkling
- Optional: Flaked almonds for garnish
Pastry
- 1 batch vegan shortcrust pastry (par-baked as per recipe instructions up to part 4 prior to use)
Instructions
- Make the pastry: Prepare a batch of vegan shortcrust pastry and par-bake according to your recipe (up to part 4 as referenced). Allow the pastry shell to cool completely to room temperature before proceeding.
- Glaze the pastry: Gently heat 50 g of apricot jam in a saucepan until smooth and warm. Using a pastry brush, evenly brush the apricot jam over the base and inner sides of the cooled par-baked pastry shell. Preheat your oven to 175°C (350°F) concurrently.
- Make the frangipane: In a large bowl, use an electric whisk to beat the vegan butter for 1 minute until light and fluffy. Add the granulated sugar and continue whisking for 1-2 minutes until creamy. Incorporate the vegan yogurt or apple puree one tablespoon at a time, whisking after each addition. Add the almond extract and whisk a final 30 seconds until fully blended.
- Combine dry ingredients: In a separate bowl, mix together ground almonds, all-purpose flour, and baking powder. Gently fold these dry ingredients into the creamed butter mixture using a spatula, taking care not to overmix. Transfer the velvet-smooth frangipane into a piping bag or simply spoon it evenly into the cooled pastry shell.
- Coat the apricots: Whisk together the remaining 100 g apricot jam with the vanilla bean paste or extract in a large bowl. Toss the halved and pitted apricots in this mixture until each piece is thoroughly coated with the glaze.
- Assemble the tart: Arrange the glazed apricot halves in a decorative circular pattern over the frangipane layer, alternating the orientation (one cut-side down, the next cut-side up) and gently pressing them into the filling. Use any leftover apricot jam to glaze the apricots with a pastry brush. For extra sweetness and a slight caramelized effect, sprinkle 2 tablespoons granulated sugar over the arranged apricots if desired.
- Bake: Place the tart in the preheated oven and bake at 175°C (350°F) for 25-30 minutes. The apricots should soften, reduce in size, and become slightly caramelized. If the pastry edges brown faster than the topping, cover the outer crust with foil to prevent burning. The tart will rise during baking and deflate slightly when cooled—this is normal. Allow the tart to cool completely before removing it from the tin. For best results, chill in the refrigerator for 2 hours before serving and optionally garnish with flaked almonds.
- Storage: Store the tart in an airtight container in the refrigerator. Consume within 2-3 days to enjoy optimal freshness and flavor.
Notes
- The pastry should be par-baked and cooled prior to layering for best structural integrity.
- You can substitute vegan Greek-style yogurt with unsweetened apple sauce or apple puree to keep the filling moist but dairy-free.
- Using organic granulated sugar is recommended if available for a cleaner taste.
- Covering the tart edges with foil during baking helps prevent over-browning while the filling finishes cooking.
- Chilling the tart before serving not only enhances flavor but allows the filling to set perfectly.
- Flaked almonds add a lovely textural contrast and visual appeal as garnish.
- This tart is best served slightly chilled but can be enjoyed at room temperature.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
