There are so many ways in which apple tarts can be made, with classic American-style apple pie being among the most popular.

French apple tart (or Tarte aux Pommes) can be made in several ways, some popular fillings include pastry cream (a firm custard) or frangipane which is an almond-flavored sweet pastry cream that is often served with a dollop of Chantilly cream (fancy sweet cream). 

This recipe is my vegan apple tart is my version of a French apple frangipane tart. It's probably one of my favorite tart recipes to date! If you love apples, almonds, and pastry I really think you will love this recipe!

slice of apple tart with apricot glaze.Pin

The components of this recipe are:

  • Easy vegan shortcrust pastry.
  • Homemade vegan frangipane filling.
  • Apple filling with apricot glaze.

🧾 Ingredients needed

Here's everything you need to make this delicious vegan apple tart from scratch:

For the shortcrust pastry:

ingredients for making shortcrust pastry.Pin

  • All-purpose flour: You can go for a gluten-free all-purpose flour if needed, at a 1:1 ratio.
  • Vegan butter: I use flora unsalted plant butter (block butter), but you can use salted vegan butter and omit the extra salt from the crust if preferred.
  • Caster sugar: This is also known as "superfine sugar". If you're based in the US or are unsure of the processes used in the country you're in, I'd recommend going for organic sugar or checking if a particular brand is vegan. Non-organic white sugar is often processed with animal bone char in certain parts of the world.
  • Sea salt: An essential element to any pastry if you ask me!
  • Vanilla extract: This adds the most subtle hint of vanilla to the pastry which works so well with the frangipane and apple filling.
  • Plant-based milk: Such as soy, oat, or almond milk.

For the frangipane and apple filling:

ingredients to make french apple tart.Pin
  • Apple puree: This is used as a binding agent.
  • Caster sugar: Superfine sugar is best for this kind of baking, as the granules are smaller and incorporate easier.
  • Almond extract: If you don't like that "marzipan" flavor I'd recommend going easy-handed on the almond extract. I love the flavor it brings to the frangipane.
  • Ground almonds: One of the main ingredients for frangipane, ground almonds (not super fine almond flour) give texture and taste.
  • Baking powder: Traditional frangipane usually won't have baking powder, however, this recipe uses it as a leavening agent in place of the eggs which is found in the classic version.
  • Apples: The quality of the apples you use will determine the overall quality of any apple tart so go for ones that you would be happy to eat on their own. If you grow apple trees at home, this is a wonderful way to showcase them!
  • Apricot jam: This forms the glaze for both the pastry and apples. I use Bonne Maman apricot conserve
  • All-purpose flour: Again, use a gluten-free all-purpose at a 1:1 ratio if needed.

🥣 How to make vegan french apple tart

Vegan shortcrust pastry

  1. In your food processor, combine the all-purpose flour, vegan butter, caster sugar, salt, vanilla, and non-dairy milk until the ingredients stick together to form a ball of dough.
  2. Wrap the dough in cling film or place it in an airtight container and refrigerate for 30 minutes.
  1. Using a rolling pin, roll out the chilled dough so that it is an inch or so larger than the circumference of the tart tin.
  2. Use the rolling pin to carefully lift the pastry over the tin and use your fingers to gently ease the pastry into the side of the tin. Use a knife to cut around the edges if needed and try to get the sides as even and smooth as possible.
  1. Next, blind-bake the pie crust in order to par-cook and prepare it for the filling. This helps to prevent the crust from becoming soggy and ensures everything is evenly baked. If you're new to this method, thekitchn.com has a great article that explains why and how in further detail. Take a sheet of parchment paper and cut it into a circle slightly larger than the tart. Rest it on top of the pastry.
  2. Fill the base with dried beans, rice, lentils, or baking beads. Blind bake in the oven for 15 minutes. Remove the beans/baking beads and place the tart on a cooling rack to cool.
  1. Gently heat the apricot jam in a saucepan and using a pastry brush, brush about half of it over the base and sides of the pastry crust. Reserve the other half for coating the apples.
brushing shortcrust pastry with apricot glaze.Pin

Vegan Frangipane

  1. In a large bowl, with an electric whisk beat the vegan butter for 1-2 minutes until light and fluffy.
  2. Add the sugar and beat again until the butter and sugar have creamed together.
  3. Slowly add the apple sauce, one tablespoon at a time, whisking to incorporate each one. Then add the almond extract and beat again until incorporated.
  4. Fold the ground almonds, baking powder, and flour using a spatula until combined - do not over-mix.
  1. 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).

Apple filling with apricot glaze

  1. Quarter and core the apples and slice them very thinly. If you have a mandolin this is very helpful to get even slices.
  2. Arrange the apples in a circular assembly on top of the frangipane layer.
  3. Use the remaining apricot jam to glaze the apples with your pastry brush.
  1. Bake the apple tart at 180°C (356°F) for 30-40 minutes. Allow the tart to cool completely before removing it from the tin. The tart will rise once baked and deflate slightly once cooled (this is normal)
apple tart with fresh apples and apricot glaze.Pin

💬 FAQs

Does vegan apple tart need to be refrigerated?

Store this apple tart in an airtight container and refrigerate. Consume within 2-3 days for best results.

Can you freeze French apple tart?

Any leftover tart (not that it's likely there will be any left!) can be frozen. Make sure the tart is wrapped or packaged in an airtight container before freezing. 

Can you make this apple tart in advance?

Absolutely. There are several ways to prepare ahead, I would recommend getting the shortcrust pastry ready in advance if you're looking to save some time.

You can either make and freeze the shortcrust dough until ready to use, or go ahead and blind bake and refrigerate the tart shell the day before preparing the rest of the tart.

Which apples are best for this recipe?

You can pretty much use any apples of your choice here but my favorites are a good sweet-eating apple. Varieties that work well include fuji, gala, pink lady, and Braeburn.

You can also go for granny smiths if you want a little more "tart" flavor, like in my apple crumble and apple pie recipes.

slice of vegan apple tart.Pin

🍽 Serving Suggestions + Variations

  • Eggless custard: This tart would be amazing served up with some ready-made custard or you can make this easy vegan custard from scratch.
  • Plant-based cream: You can whip up some coconut cream with a little maple syrup or vanilla or go for oat or soy-based single cream. Or just top it with some dairy-free ice cream or yogurt.
  • Puff pastry: You can also make this French apple tart with puff pastry. These days it's usually possible to find a vegan puff pastry in the chilled or frozen section of larger supermarkets.
  • Pears: If you have a lot of pears to use up you can swap them in for the apples.
  • Cinnamon: Toss the apple slices in half a teaspoon of ground cinnamon to really bring out those fall flavors.
  • Vanilla bean: To level up your vegan frangipane add seeds from half of a scraped vanilla pod.

🥧 More vegan pies and tarts

Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!

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Vegan French Apple Tart with Frangipane

4.77 from 30 votes
PREP TIME: 1 hr 15 mins
COOK TIME: 1 hr
TOTAL TIME: 2 hrs 15 mins
Servings: 10
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Description

One bite of this delicious vegan French apple tart will have you feeling like you've just visited a boulangerie-pâtisserie. With an easy shortcrust pastry, vegan frangipane filling, and apricot-glazed apples, it's irresistibly delicious, all while being completely eggless and dairy-free. Perfect for apple season.

Ingredients

Pastry

Frangipane

  • 60 g (¼ cup) vegan butter, room temperature
  • 50 g (¼ cup) caster sugar (super fine)
  • 40 g ( cup) apple puree
  • ½ teaspoon almond extract
  • 60 g (½ cup) ground almonds
  • 30 g (¼ cup) plain flour, sifted
  • ½ teaspoon baking powder, sifted

Apple Layer

  • 2 apples, fuji, gala, pink lady or braeburn work well
  • apricot jam, reserved from above
  • toasted flaked almonds, optional garnish

Instructions

Pastry

  • In your food processor, combine the flour, vegan butter, sugar, salt, vanilla, and non-dairy milk until the ingredients stick together to form a ball of dough.
    Wrap the dough in cling film or place it in an airtight container and refrigerate for 30 minutes. Meanwhile, preheat your oven to 180°C (356°F).
    Lightly grease the base and sides of a round 9" tart tin with some oil or vegan butter, if desired you can also line the base with parchment paper.
  • Roll out the chilled dough so that it is an inch or so larger than the circumference of the tart tin. Use the rolling pin to carefully lift the pastry over the tin and use your fingers to gently ease the pastry into the side of the tin. Use a knife to cut around the edges if needed and try to get the sides as even and smooth as possible. Pierce the dough several times using a fork.
  • Take a sheet of parchment paper and cut it into a circle slightly larger than the tart. Rest it on top of the pastry and fill the base with dried beans, rice, lentils or baking beads. Blind bake in the oven for 15 minutes. Remove the beans/baking beads and place it on a cooling rack to cool.
  • Gently heat the apricot jam in a saucepan and using a pastry brush, brush about half of it over the base and sides of the pastry crust. Reserve the other half for coating the apples.

Frangipane

  • In a large bowl, with an electric whisk beat the vegan butter for 1-2 minutes until light and fluffy. Add the sugar and whisk again for 1-2 minutes, until it has creamed into the butter. Add the apple sauce, one tablespoon at a time, whisking to inroporate 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 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 into the cooled pastry shell in an even layer (You can simply spoon it in if preferred).

Apple Layer

  • Quarter and core the apples and slice them very thinly. If you have a mandolin this is very helpful to get even slices.
    Arrange the apples in a circular assembly on top of the frangipane layer. Use the remaining apricot jam to glaze the apples with your pastry brush.
  • Bake at 180°C (356°F) for 30-40 minutes, until the apples have browned slightly and are tender when pierced with a fork. 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 this apple tart in an airtight container and refrigerate. Consume within 2-3 days for best results.
    Any leftover tart (not that it’s likely there will be any!) can be frozen. Make sure the tart is wrapped or packaged in an airtight container before freezing. 

Notes

  • You can prepare the shortcrust pastry in advance if you’re looking to save time. Make the dough ahead and freeze until ready to use, or blind bake and refrigerate the tart shell the day before preparing the rest of the tart
  • Puff pastry: Use ready-made vegan puff pastry in place of the shortcrust.
  • Pears: Swap out apples for pears.
  • Cinnamon: Toss the apple slices in half a teaspoon of ground cinnamon to really bring out those fall flavors.
  • Vanilla bean: To level up your vegan frangipane add seeds from half of a scraped vanilla pod

Nutrition

Serving: 1g | Calories: 262kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 185mg | Potassium: 77mg | Fiber: 2g | Sugar: 16g | Vitamin A: 638IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg
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10 Comments

  1. This was fantastic. It tasted delicious and everyone thought it looked beautiful. A great dessert.

    1. Hi Emily,

      Thank you so much for the positive review. I'm delighted to hear that everyone loved it 🙂

  2. I've found other recipes on the internet that have the same proportions as yours, so it must be legit, but for me that wasn't going to work. Way too dry to hold together. Maybe if I were using a food processor as you advise it would somehow force it all together. Anyway, I just added a couple tablespoons of water and we'll hope for the best. Sorry.

    1. No worries Anita. Yes, mixing the crust by hand could very likely mean you'll have to adjust the ratio of liquid. If you don't have access to a food processor I would rub the butter into the dry ingredients and then knead it together with a little liquid at a time, as needed.

  3. 1 T of plant based milk is nowhere near enough to make a pastry dough that looks anything like the photo. Could you recheck to make sure you have the right proportions?

    1. Hi Anita,

      The measurements are correct. The vegan butter does most of the binding work here, what was the issue with your pastry?