Sweet juicy apricots nestled in a bed of creamy almond frangipane
Crisp chocolate shortbread crust makes this vegan apricot frangipane tart better than the rest!
Apricot frangipane tart is such a nice change from the usual overly sweet desserts and cakes
My homemade recipe for Almond paste is a perfect base for this recipe!
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Notes for Success:
Homemade almond paste can’t be beat so be sure to check out how easy it is to make your own before you buy an expensive brand at the store!
To make this tart I used a 9″ tart pan with a removable bottom
Fresh apricots can be easily replaced with thinly sliced apples, pears or even berries sprinkled over top will do fine
In the original recipe written below you will notice I used EnerG Egg Replacer
If you do not have this you can use another egg replacer of your choice, but the EnerG has leavening already inside
Add ¼ teaspoon baking powder to the recipe if you decide to use another egg replacer
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS TART!
Yield: serves 12ppl
Apricot Frangipane Tart
Prep Time
1 hour
Cook Time
50 minutes
Total Time
1 hour 50 minutes
Ingredients
For the Chocolate Crust:
- All Purpose Flour 1 cup (125g)
- Cocoa Powder ¼ cup
- Baking Soda 1/8 teaspoon
- Confectioner’s Sugar ½ cup + 2 Tbs
- Vanilla Extract 1 teaspoon
- Vegan Butter ½ cup + 2 Tbs (140g)
For the Frangipane Filling:
- Almond Paste 8 ounces (226g)
- Vegan Butter ½ cup (113g)
- EnerG Egg Replacer 1 Tablespoon *see notes
- Warm Water ¼ cup (60ml)
- Vanilla Extract 1 teaspoon
- All Purpose Flour 2 Tablespoons (15g)
- Fresh Apricots 3-4 medium sized
- Apricot Jam ½ cup + more for glazing
Instructions
- First prepare the crust by combining the flour, cocoa powder, baking soda and confectioner’s sugar together in a large mixing bowl.
- Add the softened vegan butter and mix until it comes together to a crumbly dough.
- Add the vanilla extract and continue mixing until it comes together to a soft pliable dough.
- Wrap dough in plastic wrap and refrigerate for at least 1 hour
- Meanwhile prepare the frangipane combining the enerG egg replacer with the warm water and whisk smooth.
- Break up the almond paste into the work bowl of your mixer and mix it on low speed to smooth out.
- Add some of the egg replacer mixture to help it smooth out then add the rest.
- Add the vegan butter and mix smooth
- Add the vanilla extract and then flour last
- Mix to a smooth paste.
- Roll the chilled shortbread dough to fit into a 9″ tart shell with a removable bottom
- Spread ½ cup apricot jam into the bottom then pipe the frangipane over top (*It’s easier to use a pastry bag rather than try to spread it with a spatula because it will have a tendency to mix into the jam rather than keep clear separated layers)
- Arrange the sliced apricots over top and sprinkle with sugar *optional
- Bake in a preheated 375°F oven for approximately 50 minutes or until the frangipane is baked through and no longer raw in the center. The frangipane will be slightly puffed and golden browned.
- Cool slightly then glaze with extra melted apricot jam
- Cool before serving
