Vegan Apricot Frangipane Tart

Why I’ll Love This Recipe

I enjoy making this tart because it looks stunning while being surprisingly straightforward to prepare. The flaky pastry provides the perfect base for the soft almond filling, and the apricots add a naturally sweet and slightly tangy contrast. I also appreciate that it’s completely vegan without sacrificing flavor or texture. Whether I serve it for celebrations or casual gatherings, it always feels like a bakery-quality dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pastry

• 200 g plain (all-purpose) flour
• 50 g ground almonds
• 50 g icing (powdered) sugar
• ¼ teaspoon salt
• 130 g vegan block butter, cold and cubed
• 1–2 tablespoons cold vodka (or cold water)

For the Frangipane Filling

• 200 g ground almonds
• 60 g plain (all-purpose) flour
• 40 g cornflour (cornstarch)
• 1½ teaspoons baking powder
• 120 g caster or granulated sugar
• 150 g vegan butter, melted
• 120 ml unsweetened non-dairy milk
• 1 teaspoon almond extract

For the Topping

• About 4 tablespoons apricot jam
• About 18 tinned apricot halves, drained
• A handful of flaked almonds

For the Glaze

• 3 tablespoons apricot jam
• 1 tablespoon water

Directions

1. I begin by preparing the pastry. I combine the flour, ground almonds, icing sugar, and salt in a large bowl.
2. I rub the cold vegan butter into the dry ingredients until the mixture resembles fine breadcrumbs with no large pieces remaining.
3. I add the cold vodka, or water if preferred, mixing until the dough just comes together. I shape it into a disc without kneading, wrap it, and chill it for about one hour.
4. I roll out the chilled pastry on a lightly floured surface and carefully line a 25 cm tart tin, trimming away any excess.
5. I prick the base with a fork and freeze the pastry case for 20 minutes while preheating the oven to 180°C (160°C fan/350°F).
6. I line the pastry with parchment or foil, fill it with baking beans or dried rice, and blind bake for 20 minutes. I remove the weights and bake for another 10 minutes until lightly golden.
7. While the crust cools slightly, I whisk together the ground almonds, flour, cornflour, baking powder, and sugar. I stir in the melted vegan butter, non-dairy milk, and almond extract until smooth.
8. I spread a layer of apricot jam over the pastry base before evenly spreading or piping the frangipane filling on top.
9. I thoroughly drain and pat dry the apricot halves before arranging them over the filling. I finish by sprinkling flaked almonds over the top.
10. I bake the tart for about 1 hour until the frangipane is fully set and a skewer inserted into the center comes out clean.
11. I allow the tart to cool in the tin for about 30 minutes before transferring it to a wire rack.
12. For the glaze, I gently heat the apricot jam with water until smooth, strain it through a fine sieve, and brush it over the cooled tart for a beautiful glossy finish.
13. I let the tart cool completely before slicing and serving.

Servings and Timing

• Servings: 10
• Prep Time: 1 hour
• Chill Time: 1 hour 20 minutes
• Bake Time: 1 hour 30 minutes
• Total Time: About 3 hours 50 minutes

Variations

I sometimes replace the apricots with peaches, plums, pears, or fresh cherries depending on the season. I also like adding a little lemon or orange zest to the frangipane for extra freshness. When I want additional texture, I mix chopped pistachios or hazelnuts into the filling. For a different finish, I dust the cooled tart lightly with powdered sugar before serving.

Storage/Reheating

I store the tart covered in the refrigerator for up to 4 days. Before serving, I like letting it sit at room temperature for about 20 to 30 minutes so the frangipane becomes soft and flavorful again. If I prefer it slightly warm, I reheat individual slices in a low oven at 300°F (150°C) for about 8 to 10 minutes. I can also freeze the tart for up to 2 months by wrapping it well and thawing it overnight in the refrigerator.

FAQs

Can I make the pastry ahead of time?

Yes. I often prepare the pastry dough a day in advance and keep it refrigerated until I’m ready to bake.

Can I use fresh apricots instead of canned?

Absolutely. I simply halve and pit fresh ripe apricots before arranging them on top of the frangipane.

Why do I blind bake the pastry?

I blind bake the crust to help it stay crisp and prevent it from becoming soggy after adding the filling.

Can I freeze the finished tart?

Yes. I allow it to cool completely, wrap it tightly, and freeze it for up to 2 months. I thaw it overnight before serving.

What can I serve with Vegan Apricot Frangipane Tart?

I enjoy serving it with vegan whipped cream, dairy-free vanilla ice cream, or a hot cup of coffee or tea for an elegant dessert.

Conclusion

I find this Vegan Apricot Frangipane Tart to be a wonderful balance of crisp pastry, rich almond filling, and sweet fruit. The glossy apricot glaze gives it a beautiful bakery-style finish, making it suitable for holidays, celebrations, or afternoon treats. Every slice delivers delicious flavor and texture, making it one of my favorite vegan desserts to share with family and friends.

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