Vegan Apricot Tart with Frangipane and Glazed Fresh Apricots Recipe
If you’re searching for a show-stopping dessert that brings sunshine to your table, the Vegan Apricot Tart with Frangipane and Glazed Fresh Apricots Recipe is an absolute delight you must try. This tart blends a crisp, buttery vegan shortcrust pastry with a luscious almond frangipane filling and fresh apricots glazed to perfection. The result is a beautiful harmony of textures and flavors—creamy, nutty, fruity, and sweet—that feels both indulgent and comforting. Whether you’re baking for a gathering or simply treating yourself, this tart is a heartfelt nod to fresh seasonal fruit and simple, elegant baking.
Ingredients You’ll Need
Creating this stunning Vegan Apricot Tart with Frangipane and Glazed Fresh Apricots Recipe is easier than you might think because it relies on simple but thoughtfully chosen ingredients. Each one plays a key role from the nutty depth of ground almonds in the frangipane to the vibrant apricot jam that ties it all together with a glossy finish.
- Vegan shortcrust pastry: A crisp, buttery base that holds the tart together perfectly.
- Apricot jam (50g + 100g): Adds sweetness and creates a luscious glaze on both the pastry and apricots.
- Vegan butter (60g, room temperature): Provides richness and creaminess to the frangipane layers.
- Granulated sugar (50g): Sweetens the frangipane, with organic sugar recommended if available.
- Vegan Greek-style yogurt or unsweetened apple puree (40g): Keeps the frangipane moist with a slight tang or fruitiness.
- Almond extract (½ teaspoon): Enhances the nutty flavor in the frangipane for depth.
- Ground almonds (60g): The star ingredient for a luscious, nutty frangipane filling.
- All-purpose flour (30g): Adds structure without interfering with the tart’s delicate texture.
- Baking powder (½ teaspoon): Lightens the frangipane for a tender crumb.
- Fresh apricots (12 whole): The juicy fruit topping that brings natural sweetness and vivid color.
- Vanilla bean paste or vanilla extract (1 teaspoon): Adds warmth and aroma to the apricot glaze.
How to Make Vegan Apricot Tart with Frangipane and Glazed Fresh Apricots Recipe
Step 1: Prepare and Par-Bake the Pastry
Start by making your vegan shortcrust pastry—this will form the crispy, golden base for your tart. Roll it out and press it into your tart tin, then par-bake it until just lightly golden. This ensures the crust stays crisp and provides a beautiful foundation for the rich frangipane and juicy apricots. Once out of the oven, allow it to cool to room temperature before proceeding.
Step 2: Glaze the Pastry Shell
Gently warming 50 grams of apricot jam in a saucepan until it’s runny allows you to brush a thin, sticky layer onto the base and sides of the cooled pastry shell. This step not only seals the crust, preventing it from becoming soggy but also imparts an additional fruity sweetness that complements the filling beautifully. While glazing, preheat your oven to 175°C (350°F) so it’s ready for baking shortly.
Step 3: Whip up the Frangipane Filling
In a large bowl, beat the vegan butter with an electric beater until it’s nice and fluffy—that airy texture is essential for a light frangipane. Gradually whisk in the sugar, then the vegan yogurt (or apple puree), incorporating each tablespoon at a time for optimal creaminess. Add the almond extract next, whipping everything together until wonderfully smooth and fragrant.
Step 4: Fold in the Dry Ingredients
Mix the ground almonds, all-purpose flour, and baking powder in a separate bowl. Carefully fold these dry ingredients into the creamed butter mixture using a spatula—be gentle to avoid overmixing which can toughen the frangipane. Once combined, transfer the mix into a piping bag for neat application, or simply spoon it evenly into the cooled pastry shell. This layer will bake up tender and soak up apricot juices for a perfect balance of texture.
Step 5: Prepare the Glazed Apricots
Whisk together the remaining 100 grams of apricot jam with vanilla bean paste or extract in a large bowl. Halve and pit the fresh apricots, then toss them gently in this sticky glaze to coat them evenly. This step is crucial as it lends a shimmering, caramelized finish to the fruit after baking while adding a fragrant sweetness that makes the tart truly irresistible.
Step 6: Assemble the Tart
Now comes the fun part—arranging those charming glazed apricots atop the frangipane layer. Place them in a circular pattern, alternating the halves facing up and down, and press them gently into the filling. For an extra touch of sweetness and sparkle, you can sprinkle a bit of granulated sugar on top before the tart heads into the oven. Using any leftover apricot jam, brush over the fruit once more to enhance that glossy appearance.
Step 7: Bake to Perfection
Bake your tart at 175°C for 25 to 30 minutes until the apricots soften and start to caramelize beautifully. Keep an eye on the edges of the pastry—if they brown too quickly, shield them with foil to prevent burning. The tart will rise during baking and may gently deflate as it cools, which is completely normal and adds to its rustic charm. Allow the tart to cool fully, then chill it for a couple of hours to let the flavors meld and the texture set firmly.
How to Serve Vegan Apricot Tart with Frangipane and Glazed Fresh Apricots Recipe
Garnishes
To add a little extra wow factor, sprinkle some toasted flaked almonds over the tart just before serving. Their crunchy texture contrasts delightfully with the soft apricots and creamy frangipane, while their nutty flavor echoes the almond essence within the filling. A light dusting of powdered sugar or a few fresh mint leaves can also brighten up the presentation beautifully.
Side Dishes
This Vegan Apricot Tart with Frangipane and Glazed Fresh Apricots Recipe pairs wonderfully with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream. The cool creaminess balances the warm, fruity tartness perfectly. For a refreshing contrast, serve with a crisp green salad dressed lightly in citrus vinaigrette if enjoying as part of a larger meal.
Creative Ways to Present
Consider slicing the tart into rustic wedges and serving on pastel-colored plates for a springtime vibe. You can also create mini tarts by dividing the filling and topping among tartlet pans for individual servings—perfect for parties. Drizzle a bit of extra apricot glaze over the top or drizzle vegan white chocolate for a stunning, bakery-style finish that dazzles guests.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Vegan Apricot Tart with Frangipane and Glazed Fresh Apricots Recipe in an airtight container in the refrigerator. It will stay fresh and delicious for 2 to 3 days, making it an ideal make-ahead dessert for busy days or unexpected guests. Just be sure to bring it to room temperature before serving for the best texture and flavor.
Freezing
If you want to enjoy this tart at a later date, it freezes well. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Freeze for up to one month. When ready to enjoy, thaw overnight in the refrigerator to retain its moist, creamy filling and tender crust.
Reheating
To reheat, warm slices gently in the oven at a low temperature (around 150°C/300°F) for 10 to 15 minutes. This helps refresh the crispness of the crust and loosens the glaze without drying out the filling. Avoid microwaving if possible, as it can make the pastry soggy.
FAQs
Can I use frozen apricots for this tart?
Fresh apricots are ideal because they hold their shape and provide a bright, fresh flavor, but you can use frozen apricots if fresh ones are unavailable. Just thaw and drain them well to avoid excess moisture making the tart soggy.
Is almond extract necessary in the frangipane?
While not absolutely essential, almond extract adds a lovely depth and nuttiness to the filling that complements the ground almonds. If you’re allergic or prefer a different flavor, vanilla extract can be a mild substitute.
Can I make the shortcrust pastry from scratch?
Definitely! Making your own vegan shortcrust pastry from plant-based butter and flour adds a wonderful homemade touch. The recipe allows you to customize the level of crispness and flavor, and homemade pastry bakes beautifully in this tart.
How do I prevent the pastry edges from over-browning?
Keep an eye during baking, and if the edges brown too fast, carefully cover them with aluminum foil or a baking strip. This shields them from direct heat while the rest of the tart bakes evenly.
Can I substitute the vegan Greek-style yogurt?
Yes, unsweetened apple sauce or apple puree works wonderfully as a dairy-free substitute. It keeps the filling moist but has a slightly different flavor profile, adding subtle fruitiness rather than tang.
Final Thoughts
There’s something truly magical about making and sharing the Vegan Apricot Tart with Frangipane and Glazed Fresh Apricots Recipe. It’s a dessert that feels both elegant and approachable, perfect for brightening up any occasion. Once you master this recipe, you’ll find it a go-to for seasonal fruits and cozy gatherings. I encourage you to give it a try, and watch it become a beloved favorite in your own kitchen, bringing smiles with every bite.
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Vegan Apricot Tart with Frangipane and Glazed Fresh Apricots Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Description
This Apricot Tart (Tarte Aux Abricots) is a delightful vegan dessert featuring a crisp shortcrust pastry filled with a creamy almond frangipane and topped with fresh apricots glazed in sweet apricot jam. The tart bakes to a perfect balance of tart fruitiness and rich, velvety texture, making it an impressive yet approachable treat for any occasion.
Ingredients
Pastry & Glaze
- 1 batch vegan shortcrust pastry
- 50 g apricot jam (for glazing pastry)
- 100 g apricot jam (for coating apricots)
Frangipane Filling
- 60 g vegan butter (block-style, room temperature)
- 50 g granulated sugar (organic preferred)
- 40 g vegan Greek-style yogurt (or unsweetened applesauce/apple puree)
- ½ teaspoon almond extract
- 60 g ground almonds
- 30 g all-purpose flour (plain flour)
- ½ teaspoon baking powder
Topping
- 12 apricots
- 1 teaspoon vanilla bean paste (or vanilla extract)
- Optional: 2 tablespoons sugar (for sprinkling on top)
- Optional: Flaked almonds for garnish
Instructions
- Make the pastry: Prepare a batch of vegan shortcrust pastry following your preferred recipe. Par-bake the pastry shell according to instructions up to part 4 of the shortcrust method. Let the pastry cool to room temperature to ensure it holds shape before filling.
- Glaze the pastry shell: Warm 50 g of apricot jam gently in a saucepan until it loosens. Using a pastry brush, apply a thin layer of apricot jam evenly over the base and inner sides of the cooled, par-baked pastry shell. Meanwhile, preheat your oven to 175°C (350°F).
- Prepare the frangipane filling: In a large mixing bowl, beat the vegan butter with an electric whisk for about 1 minute until light and fluffy. Gradually add the sugar and whisk for 1-2 minutes until the mixture is well creamed. Add the vegan yogurt one tablespoon at a time, incorporating fully before adding the next. Stir in the almond extract and continue whisking for 30 seconds until fully blended.
- Combine dry ingredients: In a separate bowl, mix together the 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 frangipane filling into a piping bag or spoon for easy application, then pipe or spoon it evenly into the cooled pastry shell.
- Prepare apricot topping: In a large bowl, whisk the remaining 100 g apricot jam with the vanilla bean paste until combined. Halve the apricots and remove their pits. Toss the apricot halves in the jam and vanilla mixture, ensuring they are evenly coated.
- Assemble the tart: Arrange the coated apricot halves on top of the frangipane layer in a circular pattern, alternating directions (one half facing down, the next up) and pressing gently into the filling. Brush the tops of the apricots with any remaining apricot jam glaze. Optionally, sprinkle 2 tablespoons of sugar over the apricots for extra sweetness and caramelization.
- Bake the tart: Place the tart in the preheated oven and bake at 175°C (350°F) for 25-30 minutes. Bake until the apricots have softened, reduced in size, and slightly caramelized. If the crust edges brown too quickly, cover them with foil to prevent burning. Note that the tart will rise during baking and deflate slightly upon cooling; this is normal. Remove from oven and allow to cool completely before removing from the tin. For best texture and flavor, chill the tart for a couple of hours before serving. Garnish with flaked almonds if desired.
- Storage: Store the tart in an airtight container in the refrigerator. Consume within 2-3 days for optimal freshness and taste.
Notes
- This tart is completely vegan, substituting traditional butter and yogurt with plant-based alternatives.
- Using organic sugar and fresh apricots enhances the natural sweetness and overall flavor.
- Chilling the tart after baking helps the frangipane set and improves slicing.
- If apricots are not in season, fresh peaches or nectarines can be used as alternatives.
- Ensure not to overmix the frangipane to maintain a light texture.
- Cover pastry edges with foil during baking if they brown too quickly to avoid burning.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
