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
Scale
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
