The Ultimate Vegan Apricot Frangipane Tart: A Delicious Dairy-Free Dessert Recipe

Indulge in the delightful flavors of this Vegan Apricot Frangipane Tart – a truly exquisite dessert featuring a perfectly crisp pastry shell, a luscious layer of sweet apricot jam, a rich and soft almond frangipane filling, and succulent tinned apricots artfully arranged on top. This tart is not just a treat for the taste buds but also a feast for the eyes, making it a wonderful centerpiece for any occasion.

Whether served warm with a scoop of creamy vanilla ice cream or enjoyed alongside a freshly brewed coffee as an afternoon snack, this tart promises a memorable culinary experience. Its beautiful presentation, combining golden pastry, vibrant apricots, and a glistening glaze, ensures it will impress your guests every time.

This vegan apricot frangipane tart is a charming dessert that perfectly captures the essence of summer. Its bright flavors and elegant appearance make it an ideal addition to a relaxed afternoon tea in the garden, a celebratory garden party, or as a show-stopping dessert for any special meal. The harmonious blend of textures and tastes—from the buttery, flaky pastry to the moist, aromatic almond filling and the sweet, slightly tart apricots—is simply irresistible.

You truly can’t go wrong with this classic combination. The contrasting elements of a perfectly crisp, golden pastry base, a rich, tender almond frangipane, and sweet, juicy apricot fruit create a dessert that is both comforting and sophisticated. It’s a versatile treat that will be loved by vegans and non-vegans alike, offering a delightful alternative to traditional frangipane tarts without compromising on flavor or texture.

Key Ingredients for Your Vegan Apricot Frangipane Tart

Crafting this delicious vegan apricot frangipane tart requires a selection of high-quality ingredients. Each component plays a vital role in achieving the perfect balance of flavor and texture. Here’s a detailed look at what you’ll need:

Plain Flour: Also known as all-purpose flour, this forms the structural base for both your pastry and frangipane. It’s essential for achieving the correct texture, providing both tenderness and strength. Please stick to plain flour; wholemeal flour will alter the texture and flavor significantly. While this recipe hasn’t been specifically tested for gluten-free variations, you would need to use a dedicated gluten-free pastry recipe and a plain gluten-free flour blend for the frangipane, which should work well.

Vegan Butter: For an exceptionally flaky and tender pastry, and a rich frangipane, using a good quality block vegan butter or margarine is crucial. Avoid the spreadable kind that comes in a tub, as its higher water content can negatively impact the pastry’s crispness. Brands like Naturli Vegan Block or Flora Plant Butter are excellent choices, known for their ability to deliver superior baking results.

Sugar: This recipe calls for two types of sugar to achieve optimal sweetness and texture. You’ll need icing sugar (also known as powdered sugar or confectioners’ sugar) for the pastry, which helps create a delicate, crumbly texture. For the frangipane, caster sugar (fine granulated sugar) or regular granulated sugar is used to provide sweetness and structure. It’s important to note that this tart cannot be made with liquid sweeteners or alternative sugar substitutes, as they will drastically change the consistency of both the pastry and the frangipane.

Vodka: My not-so-secret weapon for achieving incredibly crisp pastry is a touch of vodka. Alcohol has a lower water percentage than water itself. When used to bind the pastry, the alcohol evaporates completely during baking, leading to a much crispier result than if only water were used. You won’t taste the vodka at all in the finished product. If you prefer not to use alcohol, cold water can be substituted, but if you have some vodka on hand, I highly recommend giving this trick a try for superior pastry!

Ground Almonds: These are a star ingredient, providing the nutty base for the rich frangipane filling. Ground almonds also contribute to the pastry, adding a lovely crisp and flaky texture, as well as a subtle almond flavor. In the US, this ingredient is often referred to as almond flour. Ensure you use finely ground almonds for the smoothest frangipane.

Cornflour (Cornstarch): A small amount of cornflour is incorporated into the frangipane mixture. Its primary role is to act as a thickening agent, helping the frangipane to set beautifully and achieve a soft, custardy consistency after baking, preventing it from being too runny.

Non-Dairy Milk: To keep this tart entirely vegan, unsweetened non-dairy milk is used in the frangipane. I particularly recommend soy milk because of its higher protein content, which can contribute to a better structure in baked goods. However, any unsweetened plant-based milk, such as almond, oat, or cashew milk, will work perfectly well.

Baking Powder: Just a smidge of baking powder is added to the frangipane. In traditional frangipane, eggs provide lift and lightness. Since this is a vegan recipe, baking powder steps in to create a slightly airy, tender texture, ensuring the frangipane isn’t too dense.

Almond Extract: This ingredient is non-negotiable for an authentic frangipane flavor. Without it, the tart would lack the distinct, rich almond aroma and taste that is characteristic of this classic French dessert. Ensure you use a good quality almond extract for the best results.

Apricot Jam: Apricot jam serves a dual purpose in this tart. A generous layer is spread over the blind-baked pastry shell before the frangipane is added, providing a burst of fruity sweetness and a protective barrier against moisture. Additionally, warm, strained apricot jam is used to glaze the tart after baking, creating a beautifully shiny, professional finish and enhancing the overall apricot flavor.

Tinned Apricots: While fresh apricots can certainly be used, tinned apricot halves offer immense convenience and consistently good results. They are pre-softened and packed in syrup, requiring less preparation. Using tinned apricots saves you the faff of pitting and blanching fresh ones, and they hold their shape wonderfully during baking.

Flaked Almonds: These are an optional but highly recommended addition. Scattered over the top of the tart before baking, flaked almonds add a lovely visual appeal, giving the tart a rustic and artisanal look. More importantly, they provide a delightful textural contrast, offering a delicate crunch against the soft frangipane and apricots.

Step-by-Step Guide to Baking Your Vegan Apricot Frangipane Tart

(Full measurements and detailed instructions can be found in the comprehensive recipe card at the bottom of the page)

Creating this stunning vegan apricot frangipane tart is a rewarding process. Follow these step-by-step instructions to ensure a perfect bake:

1. Prepare the Vegan Pastry:

Begin by making your delicious pastry. In a large mixing bowl, combine the plain flour, ground almonds, icing sugar, and a pinch of salt. Whisk these dry ingredients together thoroughly to ensure they are well distributed.

Next, add the cold, cubed vegan block butter to the flour mixture. Using your fingertips, gently rub the butter into the dry ingredients. Continue this process until the mixture resembles fine breadcrumbs and there are no visible lumps of butter remaining. This step is crucial for achieving a tender, flaky pastry.

Pour in the cold vodka (if you’re using it for that extra crispness) and mix to combine. Then, gradually add just enough cold water, a tablespoon at a time, to bring the pastry dough together into a cohesive ball. Be careful not to add too much water; the dough should be firm but pliable. Once formed, gently shape the pastry into a disc, wrap it tightly in cling film or reusable food wrap, and refrigerate it for at least an hour. This chilling period is essential to allow the gluten to relax and the butter to firm up, making the pastry much easier to roll out.

2. Blind Bake the Pastry Shell:

Once your pastry has chilled sufficiently, lightly flour a clean work surface. Roll out the pastry disc into a circle large enough to comfortably line a 25cm (10-inch) round tart tin. Carefully transfer the rolled-out pastry into the tart tin, pressing it gently but firmly into the corners and up the sides. For a neat finish, roll your rolling pin over the top edge of the tin to trim off any excess pastry.

Using a fork, prick the base of the pastry shell all over. This helps prevent the pastry from puffing up during baking. Place the prepared tart shell in the freezer for 20 minutes; this quick chill helps prevent shrinkage and ensures a super crisp crust. While it chills, preheat your oven to 180°C/160°C fan/350°F/gas mark 4.

Line the pastry case with baking parchment or tin foil, ensuring it presses snugly into the corners. Fill this lining with baking beans or dried rice, distributing them evenly to weigh down the base and support the sides. Bake for 20 minutes. After this initial bake, carefully remove the tin foil and baking beans. Return the tart shell to the oven for another 10 minutes, or until the pastry is a very pale golden color and looks dry. This process of blind baking ensures your crust is fully cooked and crisp before adding the wet filling.

3. Prepare the Vegan Frangipane Filling:

While the pastry cools slightly, prepare the aromatic frangipane filling. In a medium bowl, whisk together the ground almonds, plain flour, cornflour, baking powder, and sugar until thoroughly combined.

In a separate bowl, melt the vegan butter, then add it to the dry ingredients along with the unsweetened non-dairy milk and almond extract. Whisk everything together until you achieve a smooth, lump-free batter. The frangipane should have a consistency similar to a thick cake batter.

4. Assemble the Tart:

Take your blind-baked pastry case. Spread a generous, even layer of apricot jam over the entire base of the pastry. This adds a wonderful fruity dimension and helps prevent the frangipane from making the crust soggy.

Next, carefully pour or pipe the prepared frangipane mixture over the apricot jam, spreading it evenly across the tart shell. Ensure the frangipane is smoothly distributed, but don’t over-handle it.

For the apricots, if using tinned, ensure they are thoroughly drained and patted dry with kitchen paper to prevent excess moisture from making the frangipane wet. Arrange the apricot halves artfully on top of the frangipane. You can place them in concentric circles or any pattern you prefer. Finally, scatter a handful of flaked almonds evenly over the apricots and frangipane; these will toast beautifully during baking, adding both flavor and crunch.

5. Bake the Tart to Perfection:

Carefully place the assembled tart into your preheated oven. Bake for approximately 1 hour. The frangipane should turn a beautiful golden brown and feel firm to the touch. To check for doneness, insert a skewer or toothpick into the center of the frangipane; it should come out clean when fully baked.

6. Cool and Glaze:

Once baked, remove the tart from the oven and allow it to cool in its tin for about 30 minutes. This allows the tart to firm up before handling. After cooling slightly, carefully transfer the tart onto a wire rack to cool completely.

While the tart cools, prepare your apricot glaze. In a small saucepan, combine 3 tablespoons of apricot jam with 1 tablespoon of water. Heat gently over low heat, stirring until the jam has melted and the mixture is smooth. For an extra-refined glaze, press the warm jam mixture through a fine-mesh sieve to remove any fruit pieces, resulting in a perfectly clear and glossy syrup. If the glaze is too thick, add a tiny drop more water to reach a brushable consistency.

Once the tart has cooled completely, gently brush the warm, strained apricot glaze over the entire surface. This not only adds a beautiful shine but also intensifies the apricot flavor. Allow the glaze to set before slicing and serving. Enjoy your magnificent homemade vegan apricot frangipane tart!

Expert Tips for the Perfect Vegan Apricot Frangipane Tart

Achieving a truly exceptional vegan apricot frangipane tart is easier with a few expert tips:

• Accurate Measurements are Key: As with all baking, precision is paramount. All my recipes are developed using grams, and I strongly recommend using metric measurements with a digital kitchen scale rather than imprecise cup conversions. Using a scale guarantees far better, more consistent results, and is often less messy too!
• Chill Your Pastry Thoroughly: Do not skip the chilling step for the pastry. If the dough is too warm or not adequately chilled, it will be overly soft and difficult to roll out, leading to a frustrating experience and a less desirable crust texture. Allow at least an hour in the refrigerator.
• Handle Pastry with Care: For the crispiest, flakiest pastry, it’s vital not to overwork the dough or let it get too warm. Overworking develops gluten excessively, resulting in a tough crust. Work quickly and efficiently.
• Freeze Before Blind Baking: Freezing the tart shell for 20 minutes prior to blind baking is a game-changer. This step helps to set the butter, making the pastry incredibly crisp and preventing it from shrinking excessively in the oven.
• Make Ahead Pastry: To save time, you can prepare the pastry dough up to 2 days in advance. Store it well-wrapped in the fridge. If it becomes too firm to roll, simply let it sit at room temperature for about 30 minutes before attempting to roll it out.
• Ensure Dry Apricots: If using tinned apricots, drain them exceptionally well and pat them thoroughly dry with kitchen paper. Any residual moisture can seep into the frangipane during baking, making it wet and potentially preventing it from setting correctly.
• Using Fresh Apricots: If you prefer to use fresh apricots, you will need approximately 6 medium-sized fruits. Wash them, halve them, and remove the pits. If they are large, you might want to slice them into wedges for easier arrangement.
• Flavor Variations: For an added layer of flavor, consider adding the finely grated zest of 1 lemon or orange to the frangipane mixture. Citrus zest brightens the overall taste beautifully and complements the apricots.
• Proper Storage: This tart is undoubtedly at its best when eaten on the day it is baked, while the pastry is at its crispiest. However, leftovers will keep well in an airtight container at room temperature for 2-3 days.
• Time-Saving Shortcut: If you’re short on time, you can opt for pre-made, store-bought shortcrust pastry. Many brands are vegan-friendly; for example, in the UK, Jus-Rol pastry (excluding their ‘all-butter’ variety) is suitable for vegans.
• Alternative to Glaze: While the apricot jam glaze adds a professional sheen and extra fruity flavor, if you prefer a simpler finish, you can simply dust the cooled tart generously with icing sugar before serving.
• Serving Suggestions: Beyond vanilla ice cream, this tart is also excellent with a dollop of vegan whipped cream, a spoonful of vegan crème fraîche, or simply on its own with a cup of tea.

More Delicious Vegan Tart Recipes to Explore:

• Vegan Cherry Bakewells
• No-Bake Chocolate Ginger Tart
• Zesty Vegan Lemon Tart
• Decadent Vegan Peanut Butter Chocolate Tart
• Sweet Blueberry Frangipane Tarts (Vegan)
• Fresh Vegan Strawberry Tart
• Classic Vegan Bakewell Tart
• Charming Vegan Jam Crostata

If you tried this delightful recipe, I’d love to hear about your experience! Please rate it, leave a comment below, or share your creation on Instagram by tagging @domestic_gothess and using the hashtag #domesticgothess. Your feedback is truly appreciated!

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