If you love stone fruit and almonds, you’re going to fall head over heels for my French Apricot Tart recipe (aka Tarte Aux Abricot). It is summer’s new “It Girl.”
Just like my French Apple Tart, this gorgeous almond apricot tart looks (and tastes!) like it came straight out of a French patisserie window but is a surprisingly easy dessert to make at home.
📖 Recipe Overview
- Impressive-Looking. Lining the top of your vegan jam tart with alternating sides of apricot halves creates a showstopping effect, all without needing any real pastry decorating skills. Honestly, there’s no prettier way to showcase your seasonal produce than in this French-inspired tarte abricot amande.
- Beautifully Balanced. The rich, buttery, nutty flavors of the tart crust and frangipane are a perfect foil to the sweet-tart symphony of fruity goodness.
- Simple Enough For Beginners. If you have your shortcrust tart dough ready to go, all you need are 11 ingredients. Better yet, the whole recipe comes together in just 8 easy steps!
Love strikingly pretty nut-filled tarts? Try my plant-based recipes for Pistachio Tart, Chocolate Hazelnut Tart, Peanut Butter Chocolate Tart, or White Chocolate Pistachio Tart next!
🧾 Ingredients Needed
With just 11 simple ingredients, you can create a wildly delicious vegan frangipane apricot tart. Here’s what to grab:
This apricot frangipane tart requires mostly basic pantry ingredients. That said, there are a few notes to keep in mind when you go to the grocery:
- Vegan Tart Crust - When it comes to a recipe for the base of your apricot almond tart, this easy shortcrust is the way to go. It requires only a handful of basic pantry ingredients and takes just 30 seconds of blitzing in a food processor. Note that it needs a minimum of 30 minutes of resting time in the fridge before par-baking, so you might consider making this on your meal-prep day so it’s ready to go when you are.
- Apricot Jam - Bonne Maman is the queen of store-bought fruit preserves. Feel free to swap in your favorite brand or use homemade if you have some on hand! If you can’t find any apricot preserves, peach jam is the nearest substitute.
- Vegan Greek-Style Yogurt - This is used as an egg-alternative to bind the frangipane. If you can’t find any or don’t typically keep it on hand, unsweetened apple sauce or apple purée will work beautifully.
- Ground Almonds - Made from grinding whole, skin-on almonds, this coarse ingredient adds a big nutty flavor and a delicious texture to the tart. Don’t swap in fine almond flour, which is a bit too consistent for what we’re going for. If you can’t find any, you can always blitz raw almonds in your food processor until they’re small and slightly chunky.
- Apricots - There’s nothing quite as delectable as a fresh apricot tart. You can generally find apricots in the produce section during late spring and early summer. If they’re unavailable, try peaches instead!
🥣 How To Make A Vegan Almond Apricot Tart
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
This easy apricot tart recipe comes together with just a few simple steps.
Step 1: Prepare the crust. Bake the vegan shortcrust pastry in a 9-inch tart and allow it to cool to room temperature.
Step 2: Glaze the pastry: Gently heat the 50g of apricot jam in a saucepan and using a pastry brush, brush it over the base and inner sides of the par-baked pastry shell.
Step 3: Make frangipane: In a large bowl, with an electric whisk beat the vegan unsalted butter for 1 minute until light and fluffy. Add the sugar and whisk again for a couple of minutes, until it has creamed into the butter. Add the yogurt, and lastly the almond extract and whisk to combine until incorporated.
Step 4: Add dry ingredients. In a separate bowl, mix together the dry ingredients (ground almonds, flour, and baking powder). Fold the dry ingredients into the creamed butter mixture using a spatula until combined - do not over-mix.
Step 5: Pipe the frangipane. Transfer the frangipane to a piping bag and pipe it into the tart shell in an even layer. Use a spoon to smooth it out.
Step 6: Coat the apricots. Add them to a bowl along with jam and vanilla extract. Coat them in the mixture as evenly as possible using a spatula.
Step 7: Arrange the apricots. Give the fruit a quick brush with the remaining apricot preserves and you have the most fancy-looking vegan tarte aux abricots there is! If you want the tart to be sweeter, sprinkle the apricots with a bit of sugar before going into the oven.
Step 8: Bake and cool. Bake in a preheated oven until golden, and wait for it to cool to room temperature before serving. Once the tart isn't too hot, you can carefully remove it from the tin and sit it on a wire rack or a sheet of parchment paper to help speed up cooling time!
🍑 Optional Variations
As much as I love this recipe for apricot tart just the way it is written, you have a little room to make it your own. Here are a few ideas to get you started:
- Make Miniatures: Make mini apricot almond tartlets for pre-portioned treats!
- Vary The Fruit - If fresh apricots aren’t in season, you can use other stone fruit: nectarines, peaches, cherries or plums would be lovely.
- Add Crunch - Sprinkle some flaked almonds on top of the tart before baking for a toasted nutty crunch.
- Add Toppings - Take your apricot almond tart to the next level with a big scoop of homemade Vanilla Ice Cream, Non-Dairy Whipped Cream, or Vegan Crème Fraîche.
📝 Recipe Tips
When making this apricot jam tart recipe, there are a few notes to keep in mind:
Don’t forget to use pie weights (on top of a parchment liner) when you par-bake the crust. Note that you don’t need anything fancy here — dried beans or rice work beautifully! Just make sure to pour them into a separate container and label them as your pie weights when you’re done baking. They can be reused many times, but won’t turn out well if you try to cook them for eating.
Gently warm the apricot jam to make it easier to spread and brush evenly. Make sure not to overdo it here — the sugars in the jam can burn if you’re too aggressive with heat or accidentally forget about it on the stove.
Be neat with how you arrange the fruit. I think it’s easiest if you start in the middle, then work your way out in concentric circles.
Cool before you slice. Wait until the tart has cooled to room temperature before attempting to slice it. This helps to avoid crumbs and gives the filling a chance to set up. If you can't wait, you can speed up the process a little by placing it in the fridge to chill.
Unfortunately, it’s not recommended. The fruit doesn’t take well to the extreme cold and can end up with a strange consistency after thawing.
For best results, seal it in plastic wrap or place in an airtight container and refrigerate for 2-3 days.
Absolutely! There's no rule that says you need a tart pan to make your tart. The main thing to keep in mind is to make sure your pie pan has the same diameter as the tart pan. This will help ensure that the proportions and cooking times stay consistent.
While tart pans have pretty fluted edges and removable bottoms for easy removal, pie pans have sloping sides and are deeper. This might affect the appearance slightly, but it won't impact the taste. Just make the crust come up the sides of the pie pan about halfway and be careful when serving the slices.
Alternatively, if you're a fan of making vegan cheesecakes, consider using your springform pan so you still have a removable bottom.
Apricots are nature's version of Sour Patch Kids! They have a honeyed sweetness that's complemented by a hint of refreshing acidity and tanginess, for a lovely duality I can't get enough of. Boasting subtly floral and slightly tart flavors, apricots are easily one of my favorite fruits.
Yep! While they may not be immediate siblings, they do share a common botanical heritage. Apricots and almonds are part of the Rosaceae family, which includes a variety of fruits and nuts.
🥧 More Vegan Tart Recipes
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Apricot Tart (Tarte Aux Abricots)
- 1 batch vegan shortcrust pastry
- 50 g (⅕ cup) apricot jam
- 60 g (¼ cup) vegan butter (block-style), room temperature
- 50 g (¼ cup) granulated sugar, use organic if based in the US
- 40 g (2 tbsp) vegan Greek-style yogurt, or unsweetened apple sauce/apple puree
- ½ teaspoon almond extract
- 60 g (½ cup) ground almonds
- 30 g (¼ cup) all-purpose flour, (plain flour)
- ½ teaspoon baking powder
- 12 apricots
- 100 g (⅖ cup) apricot jam
- 1 teaspoon vanilla bean paste, or vanilla extract
- Make the pastry: Make a batch of this vegan shortcrust pastry and par-bake it as up to part 4 of the recipe instructions. Allow the pastry to cool to room temperature.
- Glaze the pastry: Gently heat the 50g of apricot jam in a saucepan and using a pastry brush, brush it over the base and inner sides of the par-baked pastry shell.Meanwhile, preheat your oven to 175°C (350°F).
- Make frangipane: In a large bowl, with an electric whisk beat the vegan butter for 1 minute until light and fluffy. Add the sugar and whisk again for 1-2 minutes, until it has creamed into the butter. Add the yogurt, one tablespoon at a time, whisking to incorporate each one. Lastly, add the almond extract and whisk to combine and beat for another 30 seconds until incorporated.
- In a separate bowl, mix together the dry ingredients (ground almonds, flour, and baking powder). Fold the dry ingredients into the creamed butter mixture using a spatula until combined - do not over-mix.Transfer the frangipane to a piping bag and pipe it into the cooled pastry shell in an even layer (You can simply spoon it in if preferred).
- Coat the apricots: Add the remaining 100g of apricot and vanilla to a large bowl and whisk to combine.Cut the apricots into halves and remove the pits. Toss the apricot halves in the jam mixture using a spatula until evenly coated.
- Assemble: Arrange the apricots in a circular assembly on top of the frangipane layer. I like to face one down and the next up, and carefully press them down into the frangipane. Use the remaining apricot jam to glaze the apricots with your pastry brush. If desired, you can sprinkle 2 tablespoons of sugar on top of the apricots to help intensify the sweetness.
- Bake: Bake at 175°C (350°F) for 25-30 minutes, until the apricots have reduced in size and appear slightly caramelizes. If the edges are browning too quickly, take the tart out and carefully cover the outer crust with some foil. Note: The tart will rise once base and deflate slightly once cooled (this is normal). Allow the tart to cool completely before removing it from the tin. For best results chill the tart for a couple of hours before serving and top with flaked almonds for garnish if desired.
- Storage: Store it in an airtight container and refrigerate. Consume within 2-3 days for best results.
- Don’t forget to use pie weights (on top of a parchment liner) when you par-bake the crust.
- Gently warm the apricot jam to make it easier to spread and brush evenly.
- Be neat with how you arrange the fruit. I think it’s easiest if you start on the outside, then work your way inwards.
- Serve with a big scoop of homemade Vanilla Ice Cream, Non-Dairy Whipped Cream, or Vegan Crème Fraîche.
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