Vegan Apricot Tart
- Rose Huxford
- Jul 19
- 4 min read
My Vegan Apricot Tart is a delightful way to utilize summer apricots. While it may appear intricate, this dessert is actually quite easy to prepare and perfect for serving at gatherings.
This tart has reduced sugar, is free of dairy, and can be made entirely gluten-free. This dessert tastes even better the following day. I recommend eating this tart with vanilla bean ice cream (either dairy-free or regular) as it enhances the flavors of this tart, or you can savor it with some whipped cream.
My Vegan Apricot Tart features a homemade flaky pie crust, but you can opt for a store-bought version to save time. The recipe and instructions for making your own pie crust are provided below. The filling draws inspiration from a French filling known as Frangipane. Frangipane is a sweet, almond-flavored custard or paste made from ground almonds, butter, sugar, and eggs, typically used in French pastries and desserts like tarts and cakes. It imparts a rich, nutty flavor and is often used as a filling or topping in various baked goods. However, I decided to try something different by replacing the eggs and with apple sauce, resulting in a looser filling rather than a stabilized one. Feel free to arrange the sliced apricots in any pattern you like, have fun, and enjoy your creation! Also, you can swap the apricots for plums, apples, nectarines or even berries!
Vegan Apricot Tart
Pre-time: 5-10 minutes
Chill-time: 30 minutes
Pre-heat oven: 400°F
Total Bake-time: ~ 1.5 hours
Equipment: 9"Tart dish, food processor (or stand mixer), large mixing bowl, whisk, spatula, cutting board, paring knife, measuring cups, liquid measuring cup, measuring spoons, pastry brush.
Ingredients
For the Tart crust (optional)
1 1/2 cups all-purpose flour or Gluten Free 1:1 baking flour
2 tbsp powder sugar
1/4 tsp salt
1 stick vegan (or regular unsalted) butter, cubed and chilled
4-8 tbsp ice water
2 tsp lemon juice or white vinegar
For the Filling
1/4 cup almond flour
1/4 cup all-purpose flour or GF 1:1 baking flour
1/4 tsp salt
1/2 tsp baking powder
4 tbsp vegan butter, room temperature
1/4 cup coconut sugar or date sugar
2 tbsp cane sugar
1/3 cup unsweetened apple sauce
1 1/2 tsp pure almond extract
2 tsp pure almond extract
For the Topping
8-10 fresh apricots, halved and pitted
2 tbsp apricot jam (for the glaze)
1/4 cup sliced almonds
Directions
(*If you are using store bought pie crust, then skip down to step 7 and proceed with the following steps.)
Prepare the Crust (optional step)
In a large bowl, whisk together the flour, salt and powder sugar.
Incorporate the cold vegan butter and blend with a fork or pastry cutter until the texture is similar to coarse crumbs. If you opt to use your hands, work swiftly to ensure the butter stays cold throughout the process.
Gradually add the ice water/lemon juice or vinegar water, 1 tablespoon at a time, mixing until the dough comes together. The dough should look "shaggy".
Dump your shaggy dough onto plastic wrap.
With the plastic wrap, form the dough into a disk. Achieve this by utilizing the edges of the plastic wrap to "smear" the rough dough into a unified appearance. Move in a circular motion to bring together all the sides of the dough.
Wrap your dough in the plastic wrap, and chill in the refrigerator for 30 minutes.
Preheat the oven to 400°F.
Roll out the chilled dough on a floured surface and press it into a tart pan. Trim any excess dough. You can save this excess dough and keep in the freezer for another time, or use to fill in any cracks.
Crumple parchment paper and place it inside the pie crust. Fill the center with baking pearls, rice, pennies, or dried beans. Ideally, fill the dough with weights up to 3/4 full. Blind-bake for 10-15 minutes. This method helps to avoid a soggy bottom, and allows the crust to maintain it's shape without "puffing up."
Take the pie out. Allow it to cool for about 10-15 minutes. Then, using a fork, prick holes on the bottom of your pie. This will help release any steam.
Reduce the oven to 375°F and bake once more for about 10 minutes.
Once finished baking, let the pie cool completely before adding the filling and your fruit.
Make the Filling
In a mixing bowl, combine almond flour, gluten free flour, salt, and baking soda.
In a food processor or stand mixer, beat softened butter, date sugar, and cane sugar until the mixture is smooth. Use a spatula to scrape down the sides and bottom to ensure the ingredients are well combined.
Next, add in the applesauce, almond extract and vanilla extract. Blend for about 20 seconds, scrapping down the sides as you go.
Next, gently incorporate your dry mixture into the wet mixture and blend for approximately 20-30 seconds until you have a smooth and creamy consistency. Be careful not to overmix.
Pour into your prepared tart crust.
Assemble & Bake
Using a spatula, spread the filling evenly over the pre-baked tart crust.
Arrange the apricot halves on top in any design you like, and gently pressing them into the filling.
Sprinkle sliced almonds over the apricots.
Bake at 375°F or 400°F (depending on your oven) for about 45-60 minutes, or until the tart is golden brown and the filling has completely set.
Glaze & Serve
Gently heat the apricot jam in the microwave with a teaspoon of water and brush it over the tart for a shiny surface. (*I glazed the apricots a few times during the bake time to add a more caramelized texture to the apricots. This is optional).
Allow the tart to cool before slicing.
Serve and enjoy this delicious dessert!
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