Decadent Vegan Apple Hazelnut Frangipane Tart: Your Ultimate Dairy-Free Autumn Dessert Recipe
Embrace the rich flavors of autumn with this exquisite vegan apple hazelnut frangipane tart. This dairy-free masterpiece features a perfectly crisp, buttery shortcrust pastry shell, generously filled with a luscious, nutty hazelnut and almond frangipane, and topped with tender, sweet-tart apple slices and a sprinkle of crunchy hazelnuts. It’s a truly elegant bake that makes an impressive center-piece for any dinner party, yet it’s equally delightful served as a sophisticated treat for a casual coffee morning. This recipe combines classic baking techniques with plant-based ingredients to create a dessert that is both familiar and exciting, celebrating the best produce of the season.
Few ingredient pairings evoke the cozy essence of autumn quite like apples and hazelnuts. This vegan frangipane tart is meticulously crafted to highlight these seasonal stars, offering a symphony of textures and flavors that will captivate your palate. The buttery, flaky pastry provides a perfect foundation, while the soft, aromatic frangipane filling, enriched with both hazelnuts and almonds, delivers a deep, nutty complexity. Each bite is complemented by the bright, crispness of the apple slices and the added crunch of toasted hazelnuts, creating a truly unforgettable dessert experience.
The beauty of this vegan apple hazelnut frangipane tart lies in its versatility. It’s equally delicious served warm or cold. When enjoyed cold, it transforms into an ideal mid-morning or afternoon snack, pairing wonderfully with a comforting cup of tea or freshly brewed coffee. For a truly indulgent dessert experience, serve it warm straight from the oven with a generous scoop of vegan vanilla ice cream, a dollop of plant-based cream, or a silky smooth vegan custard. Its rich flavors and satisfying textures make it a crowd-pleaser for any occasion, from intimate family gatherings to festive celebrations.
Key Ingredient Insights for Your Vegan Apple Hazelnut Frangipane Tart:
Understanding each ingredient is crucial for achieving the perfect balance of flavor and texture in this delightful tart. Here’s a deeper dive into what you’ll need and why:
Hazelnuts: For this recipe, you’ll need roasted and skinned hazelnuts. These can be purchased pre-prepared for convenience, or you can roast and skin them yourself at home. If preparing your own, spread raw hazelnuts on a baking sheet and roast at 180°C (350°F) for 10-15 minutes until fragrant and their skins begin to crack. Let them cool slightly, then rub them vigorously in a clean tea towel to remove the skins. It is absolutely vital that your hazelnuts are completely cooled before blending them. Blending warm nuts can cause them to release their oils too quickly, resulting in a hazelnut butter rather than a finely ground flour, which would alter the frangipane’s texture significantly. If you opt for pre-ground hazelnut flour, ensure it’s made from toasted nuts and has not been de-fatted, as the natural oils are essential for moisture and flavor.
Apples: The choice of apple can greatly influence the tart’s final taste and texture. While you can use any variety you prefer, a combination of apples often yields the best results. I find that a mix of crisp, sweet varieties like Pink Lady and slightly tart ones such as Granny Smith or Braeburn works beautifully. Their firm flesh holds up well during baking, preventing them from turning mushy, while their contrasting flavors add depth to the tart. Jazz or Honeycrisp are also excellent alternatives that provide a good balance of sweetness and firmness.
Plain Flour (All-Purpose Flour): This recipe calls for standard plain (all-purpose) white flour. Its moderate protein content is ideal for creating both a tender pastry and a light frangipane. Please do not substitute with wholemeal or whole wheat flour, as its higher fiber content will result in a denser, tougher pastry and a heavier frangipane. While I haven’t tested a gluten-free version myself, if you need to make this tart gluten-free, you would need to use a dedicated gluten-free pastry recipe. For the frangipane filling, a good quality plain gluten-free flour blend, specifically designed for baking, should work well as the other ingredients provide much of the structure.
Cornflour (Cornstarch): A crucial ingredient for the frangipane, cornflour (known as cornstarch in the US) acts as a thickening agent. It helps to stabilize the frangipane, ensuring it sets beautifully with a smooth, custard-like consistency, preventing it from becoming too runny or oily. Without it, the frangipane might lack the desired firm yet tender texture.
Vegan Butter: For truly exceptional results, particularly in the pastry, it is imperative to use a block-style vegan butter or margarine, rather than the softer, spreadable varieties found in tubs. Block butter has a higher fat content and a firmer texture when cold, which is essential for creating crisp, flaky pastry. Spreadable butter contains more water and emulsifiers, which can lead to a softer, less desirable pastry texture. My preferred brands are Naturli Vegan Block and Flora Plant Butter, but any high-quality block vegan butter will work wonders.
Ground Almonds (Almond Flour): To achieve the perfect balance in the frangipane, I’ve opted for a combination of hazelnuts and ground almonds. Hazelnuts alone can sometimes be a little too oily, resulting in a denser frangipane. The ground almonds (often called almond flour in the US) add a delicate sweetness and a finer, lighter texture, complementing the robust hazelnut flavor without overpowering it. I also incorporate a small amount of ground almonds into the pastry dough. This addition contributes to a wonderfully crumbly, tender texture, enhancing the overall mouthfeel of the tart.
Vodka: Here’s my not-so-secret weapon for achieving an incredibly crispy pastry: a touch of vodka. The science behind it is simple: vodka has a much lower water content than plain water. When you use a small amount of vodka instead of just water to bind the pastry, the alcohol evaporates completely during baking, taking with it less moisture than water would. This process results in a drier, crispier pastry that is less prone to sogginess. Rest assured, you absolutely cannot taste the vodka in the final baked tart. While you can certainly use cold water if you prefer, if you happen to have a bottle of vodka in your cupboard, I wholeheartedly encourage you to give this trick a try – you’ll be amazed by the difference!
Milk: To further enhance the nutty flavor profile of this tart, I used hazelnut milk for the frangipane. Its subtle hazelnut notes perfectly harmonize with the main ingredients. However, any unflavored, unsweetened non-dairy milk will work just as well, such as almond milk, soy milk, or oat milk. The only exception to avoid is tinned coconut milk, as its strong flavor and high-fat content could significantly alter the taste and texture of the frangipane.
Baking Powder: Just a small amount of baking powder is included in the frangipane recipe. In traditional frangipane, eggs provide lift and structure. Since this is a vegan version, the baking powder steps in to create a light, airy texture, ensuring the frangipane isn’t too dense and has a delightful softness.
Sugar: This recipe requires two types of sugar: icing sugar (also known as powdered sugar or confectioners’ sugar) for the pastry, and either caster sugar (superfine granulated sugar) or regular granulated sugar for the frangipane. Icing sugar helps create a tender, melt-in-your-mouth pastry, while granulated sugar provides sweetness and helps with the texture of the frangipane. It’s important to note that this apple hazelnut frangipane tart is not suitable for making with artificial sweeteners or liquid sugars, as they can drastically change the chemical structure and desired outcome of both the pastry and the frangipane, potentially leading to an undesirable texture or baking issues.
Jam: Adding a layer of jam underneath the frangipane is completely optional, but highly recommended if you want to introduce an extra layer of fruity flavor and moisture. I used blackcurrant jam because that’s what I had on hand, and its tartness provided a lovely contrast. However, if you can find or make some apple jam, or even an apple and blackberry jam, these would be absolutely perfect choices, enhancing the autumnal theme and complementing the apples beautifully.
How To Master the Vegan Apple Hazelnut Frangipane Tart:
(For precise measurements and detailed step-by-step instructions, please refer to the complete recipe card located at the very bottom of this page.)
- Step 1: Begin by preparing the pastry. In a large mixing bowl, combine the plain flour, ground almonds, icing sugar, and salt. Add the cold, diced vegan block butter. Using your fingertips, gently rub the butter into the dry ingredients until the mixture achieves a texture resembling fine breadcrumbs, ensuring no visible lumps of butter remain. This delicate process is key to a flaky crust.
- Step 2: Pour in the cold vodka (if using) and mix thoroughly to combine. Gradually add just enough cold water, usually 1-2 tablespoons, until the pastry comes together to form a cohesive ball. Be careful not to add too much liquid. Gently shape the dough into a flat disc, wrap it securely in plastic wrap, and refrigerate for approximately one hour. This chilling period is crucial for the pastry to firm up, making it easier to roll and ensuring a crisper bake.
- Step 3: Once chilled, remove the pastry from the fridge and, on a lightly floured surface, roll it out evenly into a circle large enough to completely line a 25cm (10-inch) round loose-bottomed tart tin. Carefully transfer the pastry to the tin, gently pressing it right into all the corners and up the sides. To trim off any excess pastry, simply roll a rolling pin over the top edge of the tin. Prick the base of the pastry shell all over with a fork to prevent it from puffing up during blind baking.
- Step 4: Place the prepared pastry case into the freezer for 20 minutes. This freezing step is essential for preventing shrinkage and ensuring a crisp crust. While it chills, preheat your oven to 180°C/160°C fan/350°F/gas mark 4. After freezing, line the pastry case with baking parchment or tin foil, pressing it firmly into the corners, then fill it with baking beans or dried rice, ensuring the sides are well supported.
- Step 5: Blind bake the pastry case for 15 minutes. After this initial bake, carefully remove the tin foil and baking beans. Return the tart shell to the oven and continue baking for another 5-10 minutes, or until the pastry is a pale golden color and appears dry to the touch. This ensures a fully cooked, sturdy base for your frangipane. Once baked, remove from the oven and set aside to cool completely while you prepare the filling.
- Step 6: Now, prepare the luscious frangipane filling. Place the roasted, skinned hazelnuts in a blender or food processor. Pulse them in short bursts until they are fairly finely chopped. To prevent them from turning into butter, add 2 tablespoons of the plain flour and continue to pulse until the hazelnuts are finely ground, stirring occasionally to ensure even blending. Be extremely careful not to over-process them, as this will release their oils and result in a pasty texture; stop as soon as they reach a fine, crumbly consistency. A few slightly larger pieces are perfectly fine and add a pleasant texture.
- Step 7: Transfer the finely ground hazelnut mixture to a large bowl. Add the remaining plain flour, cornflour, ground almonds, baking powder, caster or granulated sugar, melted vegan block butter, hazelnut milk, and both vanilla and almond extracts. Whisk all the ingredients together vigorously until the mixture is completely smooth and free of any lumps. This creates a wonderfully rich and aromatic frangipane.
- Step 8: Prepare your apples. First, core all four apples. Cut two of them into halves and the other two into quarters. For a visually appealing presentation and even cooking, thinly slice each of these sections. Crucially, try to keep the slices of each half or quarter together as a single unit; this will make arranging them on the tart much easier and more elegant.
- Step 9: For an added burst of fruity flavor and moisture, you can optionally spread a thin, even layer of your chosen jam (such as apple, blackberry, or blackcurrant) over the cooled, cooked pastry base. This layer acts as a delicious barrier and complements the other flavors beautifully.
- Step 10: Carefully pour the prepared frangipane mixture into the blind-baked pastry case. Gently spread it out evenly with a spatula to ensure it fills the shell completely and has a smooth surface.
- Step 11: Artfully arrange the thinly sliced apple sections on top of the frangipane, gently pushing them down slightly to embed them into the mixture. You can arrange them in a rustic pattern or a more decorative circular fan shape. Finish by scattering a generous handful of roughly chopped hazelnuts over the apples; these will toast beautifully during baking, adding an extra layer of crunch and nutty flavor.
- Step 12: Place the tart into your preheated oven and bake for approximately 50 minutes. The frangipane should appear set and golden brown, and a skewer inserted into the center should come out with a few moist crumbs, but no wet batter. If the top starts to brown too quickly, loosely cover the tart with a piece of tin foil. Once baked, remove from the oven and allow it to cool in the tin for about 20 minutes before carefully transferring it to a wire rack to cool completely. This cooling period is important for the tart to fully set and for the flavors to meld beautifully.
Expert Tips for a Flawless Vegan Frangipane Tart:
Achieving baking perfection often comes down to small details. Here are some invaluable tips to ensure your vegan apple hazelnut frangipane tart turns out flawlessly every time:
- Precision is Key – Go Metric! All of my baking recipes, including this one, are developed using metric measurements (grams). I cannot stress enough the importance of using a digital kitchen scale for superior accuracy and consistency in your baking results, especially when dealing with delicate pastries and fillings. Cup measurements are inherently imprecise and can lead to vastly different outcomes depending on how ingredients are packed. Using a scale not only guarantees better results but also makes the process much cleaner and easier!
- Standard Measuring Spoons: When a recipe calls for tablespoons or teaspoons, always use standard measuring spoons. These are calibrated specifically for cooking and baking (a tablespoon is 15ml, a teaspoon is 5ml). Do not substitute with regular kitchen spoons, which vary wildly in size and will throw off your ingredient ratios.
- Mindful Hazelnut Blending: When grinding your hazelnuts for the frangipane, exercise extreme caution not to over-blend. Pulsing them in short bursts, stirring after each burst, and stopping as soon as they reach a fine meal consistency is critical. Over-blending will quickly cause the hazelnuts to release their natural oils, turning them into hazelnut butter, which will dramatically alter the texture of your frangipane. Adding a portion of the plain flour to the blender alongside the hazelnuts can help absorb some of the initial oils and prevent them from becoming too oily too soon.
- Chilling the Pastry: Your Secret to Success: The chilling periods for the pastry dough are non-negotiable. Cold pastry is much easier to handle and roll without sticking. It also helps the butter remain solid, creating those desirable pockets of steam during baking that result in a wonderfully flaky and crisp crust. Skipping this step will likely result in a sticky, unmanageable dough and a tough, dense pastry.
- Avoid Overworking Pastry: Once the liquid is added to your pastry dough, mix it only until it just comes together. Overworking the dough develops the gluten too much, which will lead to a tough and chewy pastry rather than a tender and crumbly one. Handle the dough as little as possible.
- Freeze Before Blind Baking: Freezing the pastry shell for 20 minutes before blind baking is a game-changer. This firming up of the dough dramatically helps to prevent the pastry from shrinking during baking and ensures a beautifully crisp and stable tart shell, ready to hold your delicious frangipane.
- Time-Saving Shortcut: If you’re short on time, don’t hesitate to use a good quality store-bought vegan shortcrust pastry. Many brands now offer excellent vegan-friendly options. Always double-check the ingredient list, but common brands like Jus Rol pastry (avoiding their ‘all-butter’ variety) are often suitable for vegans.
- Creative Apple Arrangements: While the method describes keeping apple slices together, feel free to get creative! You can arrange the apple slices in an elegant, overlapping circular fan pattern for a more polished look, or simply scatter them artfully for a rustic, home-baked charm. Don’t be afraid to experiment with your presentation.
- Prevent Over-Browning: Keep an eye on your tart during the final stages of baking. If the top, particularly the apples or hazelnuts, begins to brown too quickly before the frangipane is fully set, loosely tent the tart with aluminum foil to shield it from direct heat.
Frequently Asked Questions (FAQ’s) about Vegan Apple Hazelnut Frangipane Tart:
To maintain its freshness and delicious flavor, store your cooled apple hazelnut frangipane tart in an airtight container in the refrigerator for up to 4 days. Keeping it covered prevents it from drying out and absorbing other fridge odors. It can be served directly from the fridge if you prefer it cold, or you can gently warm individual slices briefly in the microwave for a warm, comforting treat. Avoid leaving it at room temperature for extended periods, especially in warmer climates, due to its fresh ingredients.
Absolutely! Preparing components in advance can significantly streamline your baking process. The pastry dough is an excellent candidate for make-ahead. Once shaped into a disc and well-wrapped, it can be stored in the fridge for up to 2 days. If it becomes too firm to roll out directly from the fridge, simply let it sit at room temperature for about half an hour to soften slightly. For even longer storage, you can roll out the pastry, transfer it to your tart tin, freeze it until solid, then wrap it securely and store in the freezer for up to a week. When you’re ready to bake, simply blind bake it directly from frozen. Regarding the frangipane, it’s generally best used freshly made as it contains baking powder, which is most active when fresh. However, you can grind the hazelnuts and mix all the dry frangipane ingredients together (flours, cornflour, baking powder, sugar) and store this mixture in an airtight container at room temperature. When baking day arrives, just incorporate the wet ingredients (melted butter, milk, extracts) into your dry mix.
While I wouldn’t recommend baking and freezing the tart specifically for serving at a later date, as freshly baked always tastes best, any leftover slices or a whole tart can certainly be frozen. To prevent freezer burn and maintain quality, ensure the tart is completely cooled, then wrap it very well in multiple layers of plastic wrap and then foil. It can be frozen for up to 3 months. To serve, allow it to defrost thoroughly at room temperature, which typically takes several hours. You can then gently warm it through in the oven if desired, or enjoy it cold once thawed.
The versatility of this tart means it’s delicious served in several ways. For a truly indulgent dessert, particularly after a lovely meal, serve it warm. It’s absolutely fantastic paired with a scoop of creamy vegan vanilla ice cream, a generous dollop of plant-based whipped cream, or a velvety smooth vegan custard. The warmth brings out the rich, nutty aromas of the frangipane and the sweetness of the apples. Alternatively, a slice served cold makes for a superb mid-morning or afternoon treat alongside a freshly brewed cup of tea or coffee, offering a moment of quiet indulgence.
Discover More Delicious Vegan Frangipane Tarts:
- Pear, Ginger and Almond Tart (vegan)
- Mincemeat Frangipane Tart (Vegan)
- Chocolate Pear Frangipane Tart (Vegan)
- Pistachio Cherry Frangipane Tart (Vegan)
- Vegan Apricot Frangipane Tart
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Apple Hazelnut Frangipane Tart (vegan)
Equipment
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25 cm/10 in round loose bottomed tart tin
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baking beans
Ingredients
Pastry:
- 200 g (1 + ⅔ cup) plain (all-purpose) flour
- 50 g (½ cup) ground almonds (almond flour)
- 30 g (⅓ cup) icing (powdered) sugar
- ¼ teaspoon salt
- 130 g (½ cup + 1 Tablespoon) vegan block butter cold and diced
- 1 Tablespoon cold vodka (or water)
Frangipane:
- 125 g (scant cup) roasted skinned hazelnuts
- 75 g (10 Tablespoons) plain (all-purpose) flour
- 75 g (¾ cup) ground almonds (almond flour)
- 40 g (⅓ cup) cornflour (cornstarch)
- 1 ½ teaspoons baking powder
- 120 g ( ½ cup + 1 ½ Tablespoons) caster or granulated sugar
- 120 g (½ cup) vegan block butter melted
- 150 g (½ cup + 2 Tablespoons) hazelnut milk (or another non-dairy milk)
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
To Assemble:
- 4 small apples (Granny Smith/Pink Lady/Braeburn/Jazz are all good options)
- handful roughly chopped hazelnuts
- appox 175 g (½ cup) jam (apple/blackberry/blackcurrant eg.) optional
Instructions
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To make the pastry, mix the flour, ground almonds, icing sugar and salt in a large bowl. Add the cold butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of butter remain.200 g (1 + ⅔ cup) plain (all-purpose) flour, 50 g (½ cup) ground almonds (almond flour), 30 g (⅓ cup) icing (powdered) sugar, ¼ teaspoon salt, 130 g (½ cup + 1 Tablespoon) vegan block butter
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Add the cold vodka (if using) and mix to combine. Gradually add enough cold water to bring the pastry together into a ball (about 1-2 Tablespoons). Shape the pastry into a disc, wrap and refrigerate for about an hour until firm enough to roll out.1 Tablespoon cold vodka (or water)
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Roll the pastry out on a lightly floured surface into a circle big enough to line a 25 cm/10 in round loose bottomed tart tin. Press the pastry right into the corners then roll over the top of the tin with a rolling pin to trim off the excess.
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Prick the base of the pastry shell all over with a fork then place it in the freezer for 20 minutes until solid. Meanwhile preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
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Line the pastry case with baking parchment, pressing it right into the corners, then fill with baking beans or dried rice, making sure that the sides are propped up.
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Bake for 15 minutes then remove the tin foil and baking beans and return the tart shell to the oven for a further 5-10 minutes until very pale golden and dry to the touch. Remove from the oven and set aside to cool.
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To make the frangipane, place the hazelnuts in a blender or food processor and pulse until they are fairly finely chopped. Add 2 Tablespoons of the flour and continue to pulse until they are finely ground. Stir as needed so that they blend evenly. Be very careful not to blend them for too long otherwise they will start to release their oils and turn into hazelnut butter, stop as soon as they are mostly finely ground, a few larger bits of rubble is ok.125 g (scant cup) roasted skinned hazelnuts, 75 g (10 Tablespoons) plain (all-purpose) flour
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Tip the hazelnut mixture into a bowl, add the rest of the flour, the cornflour, ground almonds, baking powder, sugar, melted butter, hazelnut milk and vanilla and almond extracts and whisk until smooth.75 g (¾ cup) ground almonds (almond flour), 40 g (⅓ cup) cornflour (cornstarch), 1 ½ teaspoons baking powder, 120 g ( ½ cup + 1 ½ Tablespoons) caster or granulated sugar, 120 g (½ cup) vegan block butter, 150 g (½ cup + 2 Tablespoons) hazelnut milk (or another non-dairy milk), ½ teaspoon almond extract, ½ teaspoon vanilla extract
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Core the apples. Cut two of them into halves, and the other two into quarters. Thinly slice each of these sections, but keep the slices together.4 small apples (Granny Smith/Pink Lady/Braeburn/Jazz are all good options)
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If you are using jam, spread a thin layer over the base of the pastry case.appox 175 g (½ cup) jam (apple/blackberry/blackcurrant eg.)
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Pour the frangipane into the pastry case. Arrange the apple slices on top, pushing them into the frangipane slightly. Scatter over a handful of chopped hazelnuts.handful roughly chopped hazelnuts
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Bake for about 50 minutes until the frangipane is set. A skewer inserted into the centre should come out with a few moist crumbs but no wet batter. You may need to loosely cover the tart with tin foil towards the end of baking if the top starts to colour too much
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Leave it to cool in the tin for 20 minutes then carefully turn it out onto a wire rack to cool completely.
Notes
- See post above for tips, details, storage instructions and step-by-step photos.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- If you prefer, you can arrange the apple slices on top of the tart in a circular fan shape rather than keeping them together.
- If you are roasting and skinning your own hazelnuts, make sure that they are completely cold before blending them.
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