Vegan Apricot Frangipane Tart

Why I’ll Love This Recipe

I enjoy this recipe because every bite is packed with rich almond flavor and juicy apricots. The homemade vegan pastry is crisp and tender, while the frangipane bakes into a soft, moist filling that complements the fruit perfectly. I also appreciate that the tart is completely plant-based without sacrificing flavor or texture. It can be made ahead of time, making it ideal for entertaining or celebrations.

Ingredients

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

For the Pastry

• 200 g (1 + ⅔ cup) plain (all-purpose) flour
• 50 g (1¾ oz) ground almonds
• 50 g (½ cup) icing (powdered) sugar
• ¼ teaspoon salt
• 130 g (½ cup + 1 tablespoon) vegan block butter, cold and cubed
• 1–2 tablespoons cold vodka (or water)
• Cold water, as needed

For the Frangipane Filling

• 200 g (7 oz) ground almonds
• 60 g (½ cup) plain (all-purpose) flour
• 40 g (4 packed tablespoons) cornflour (cornstarch)
• 1½ teaspoons baking powder
• 120 g (½ cup) caster or granulated sugar
• 150 g (⅔ cup) vegan butter, melted
• 120 ml (½ cup) unsweetened non-dairy milk
• 1 teaspoon almond extract

For the Topping

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

For the Glaze

• 3 tablespoons apricot jam
• 1 tablespoon water

Directions

1. I begin by preparing the pastry, mixing together the flour, ground almonds, icing sugar, and salt.
2. I rub the cold vegan butter into the dry ingredients until the mixture resembles fine breadcrumbs.
3. I add the cold vodka and enough cold water to bring the dough together, shape it into a disc, wrap it, and refrigerate it for about one hour.
4. I roll out the chilled pastry and carefully line a 25 cm tart tin, trimming away any excess.
5. I prick the base with a fork and freeze the pastry shell for 20 minutes while preheating the oven to 180°C (160°C fan/350°F).
6. I line the pastry with baking 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 pastry cools, I whisk together the ground almonds, flour, cornflour, baking powder, and sugar.
8. I stir in the melted vegan butter, non-dairy milk, and almond extract until the frangipane is smooth.
9. I spread a layer of apricot jam over the baked pastry shell before evenly spreading the frangipane filling on top.
10. I thoroughly drain and pat dry the apricot halves before arranging them over the filling.
11. I sprinkle the tart with flaked almonds.
12. I bake the tart for about 1 hour until the filling is fully set and lightly golden.
13. I allow the tart to cool in the tin for about 30 minutes before transferring it to a wire rack.
14. For the glaze, I gently heat the apricot jam with water until smooth, then strain it through a fine sieve.
15. I brush the warm glaze over the top of the cooled tart for a beautiful glossy finish before serving.

Servings and Timing

• Servings: 10
• Prep Time: 30 minutes
• Chill Time: 1 hour 20 minutes
• Bake Time: 1 hour 30 minutes
• Total Time: 2 hours

Variations

I enjoy experimenting with different fruits depending on the season. Fresh peaches, nectarines, plums, pears, or cherries all pair wonderfully with the almond filling. Sometimes I swap the apricot jam for raspberry or peach preserves to create a slightly different flavor. I also like adding a little lemon or orange zest to the frangipane for a bright citrus note or sprinkling chopped pistachios over the finished tart for extra crunch and color.

Storage/Reheating

I store the tart in an airtight container in the refrigerator for up to 4 days. Before serving, I let it sit at room temperature for about 20 to 30 minutes so the pastry and filling soften slightly. If I need to keep it longer, I freeze individual slices for up to 2 months and thaw them overnight in the refrigerator. I prefer serving this tart at room temperature, but I can gently warm a slice in a low oven if desired.

FAQs

Can I use fresh apricots instead of canned?

Yes. I can use fresh ripe apricots when they’re in season. I simply halve and pit them before arranging them on the tart.

Why do I blind bake the pastry?

I blind bake the pastry to help keep the crust crisp and prevent it from becoming soggy once the filling is added.

Can I make this tart ahead of time?

Yes. I often bake it a day ahead because the flavors continue to develop, making it even more delicious the next day.

What can I use instead of almond extract?

I can substitute vanilla extract if I prefer a milder flavor, although almond extract gives the tart its classic frangipane taste.

Is this tart suitable for freezing?

Yes. I freeze individual slices or the whole tart once completely cooled. I thaw it overnight in the refrigerator before serving.

Conclusion

I enjoy making this Vegan Apricot Frangipane Tart because it combines a crisp homemade pastry with a rich almond filling and sweet, juicy apricots for a truly elegant dessert. Despite its impressive appearance, the recipe is straightforward and rewarding to prepare. Whether I serve it for afternoon tea, holidays, or a special celebration, it’s always a beautiful centerpiece that everyone enjoys.

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