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.

Vegan Apricot Frangipane Tart

INGREDIENTS

• 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 tbsp cornstarch
• ¼ tsp salt
• 6 tbsp 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 tbsp all purpose flour
• 3 tbsp cornstarch
• ½ cup sugar
• ½ cup applesauce
• 1 tsp almond extract

INSTRUCTIONS

 

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.

NOTES

• For a pretty presentation, make a glaze with 1 tbsp apricot jam and 1 tbsp amaretto and brush on.
• Or simply dust on some confectioners' sugar before serving.

https://holycowvegan.net/vegan-apricot-frangipane-tart/