Vegan Apricot Frangipane Tart
Vegan Apricot Frangipane Tart is a delightful dessert that combines a flaky, buttery crust with a creamy almond filling and fresh apricots. Each slice presents a beautiful fusion of textures and flavors, making it an ideal centerpiece for gatherings or a sweet indulgence after a long day. Easy to prepare, this vegan tart captures the essence of sunny afternoons in the kitchen, filled with warmth and joy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1/2 cup vegan butter
- 1 cup all-purpose flour
- 1/3 cup powdered sugar
- 1 cup almond meal
- 4 ripe apricots, halved
- 2 tbsp flaxseed meal + 6 tbsp water (flax egg)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). In a bowl, cream together vegan butter and powdered sugar. Gradually mix in flour until a dough forms. Press into a tart pan.
- Blind bake the crust: Cover with parchment paper and fill with pie weights. Bake for 15 minutes until lightly golden, then remove weights.
- In another bowl, combine almond meal, flax egg, maple syrup, and vanilla extract until smooth.
- Spread the frangipane filling over the crust and arrange apricot halves on top.
- Bake for an additional 25-30 minutes until golden brown and puffed.
- Allow to cool before slicing; serve warm or at room temperature.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 250
- Sugar: 10g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg