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    Home » Desserts

    Apricot tart with frangipane

    Published: Jul 17, 2021 · by Nico

    Jump to Recipe

    This apricot tart is made with an easy-to-make pie crust, filled with frangipane, and packed with fresh apricots. It's such an easy tart to make, with simple ingredients, in under 1 hour.

    The apricots literally melt in your mouth after baking them. The frangipane (which is basically an almond paste) goes perfectly with the apricot flavor. Eat as a dessert, or as a mid-afternoon snack with a scoop of vanilla ice cream on top.

    apricot tart just baked
    On this page:
    • What is an apricot tart?
    • Ingredients and substitutions
    • Equipment
    • How to make apricot tart
    • Tips
    • Frequently asked questions
    • Storage
    • Variations
    • Recipe

    Check out our best vegan summer recipes collection!

    What is an apricot tart?

    Fruit and jam tarts - called "crostata" in Italian - are a staple of Italian culinary traditions. They have been around since the mid-15th century, and still today, they are popular all-over the country.

    Apricot tart is most often made with home made apricot jam, but here I want to show you how to make a version with fresh apricots.

    This version is more similar to a french tart than to an Italian crostata, but the idea is the same: a pastry base filled with plenty of fruit, and some sugar.

    You can expect a fruit tart that is really juicy, moist, soft, crisp on the edges, sweet and slightly sour (thanks to the acidity of the apricots). And the underlying almond flavour goes perfectly with the apricots.

    a slice of apricot tart
    the apricots are so melty and juicy

    Ingredients and substitutions

    For the pie crust

    • Flour: you can use all-purpose flour or wholewheat flour. You can also use a gluten-free flour mix to make this apricot tart.
    • Water: plain cold tap water.
    • Oil: I like to use refined sunflower oil. You can replace it with any other vegetable oil that doesn't have a strong flavour.
    • Sugar: white or brown sugar work well.
    • Baking powder: I add this to make the crust crumbly and lighter. It's an important ingredient.
    ingredients for the pie crust

    For the frangipane

    • Almonds: you can use almonds with skin or without skin. I like to use roasted almonds. If you almonds are not roasted, then you can bake them in the oven for 8 minutes at 180C or 360F to roast them.
    • Sugar: I use white sugar, but any will work.
    • Almond milk: almond milk adds even more almond flavour to the frangipane, so I strongly recommend it. You can replace it with any other milk.
    • Vegan butter: you can replace it with margarine.
    ingredients for frangipane

    For the topping

    • Apricots: fresh ripe apricots are best. If your apricots are not very ripe, then add more sugar on top before baking the tart.
    • Sugar: depending on your taste, you can add more or less sugar on top of the apricots before baking the tart. Since apricots can be sour, especially if they are not very ripe, I recommend adding some sugar on top, but again, that's up to your taste.

    Equipment

    • Rolling pin to roll the pie crust
    • Pie dish  11 inch, 27 - 28 cm. If you want to take the tart out of the pie dish, then it's best to use one with a removable base.

    How to make apricot tart

    Start this recipe by preparing your pie dish, oil the bottom and the side, then dust it with flour. I do this to prevent the pie crust from sticking to the dish.

    oiled pie dish

    Then, in a bowl, add sugar, oil and water. Stir with a spatula for a minute, till some of the sugar has melted in the liquid.

    Now add flour and baking powder, all at once. I sift them in so that the baking powder gets more evenly distributed, but you could also mix them first in a separate bowl, before adding them to the liquids.

    Mix with a spatula for a few seconds till the flour absorbs al the liquids.

    mixing the dough for the pie crust

    Then transfer the dough on a worktop and knead for just about a short minute, bringing all the pieces together into a dough ball.

    TIP: do not over-knead at this stage. Over-kneading will make your crust tough and less crunchy.

    Dust your worktop with flour, then with a rolling pin, flatten the dough till it's large enough to cover your pie dish.

    To make things easier, you can roll the dough on a piece of parchment paper, then you can transfer it from the paper to the pie dish.

    rolling the pie crust with a rolling pin

    Adjust the dough into the pie dish to make it fit well, then trim excess dough, and make many wholes on the base of the pie with a fork. Put tray in the refrigerator while you prep the frangipane.

    pie curst in the pie dish

    For frangipane

    In a blender, add almonds, sugar, almond milk, vegan butter, and blend till you reach an almond paste consistency.

    It should take a couple of minutes. Note that you can use either peeled almonds, or almonds with the skin on. You can also choose roasted almonds or raw almonds. I prefer roasted almonds.

    frangipane before blending
    frangipane after blending

    Build the apricot tart

    Preheat the oven to 180C (360F). Then, with the back of a spoon, spread the frangipane into the pie crust, on the bottom and sides.

    Spreading the frangipane on the pie crust

    Now add the apricots on top of the frangipane. There are many ways to put the apricots. I like to split them in half, remove the stone, and simply push them into the frangipane.

    You can put them facing up, facing down, or some facing up and some facing down. Just make sure to squeeze them close to each other, slightly overlapping, as they shrink a bit while cooking.

    putting the apricots on the apricot tart

    Sprinkle some sugar on top of the apricots and bake for 35 to 40 minutes, depending on the oven.

    You can add as much or as little sugar as you like. Keep in mind that apricots are quite sour without sugar, so I recommend adding some. I usually add 4 tablespoons.

    sugar on top of the apricot tart

    Take out of the oven, let cool down for 30 minutes, then take out of the pie dish and sprinkle with some powder sugar if you like. Enjoy as is, or with a scoop of plant-based vanilla ice cream.

    just baked apricot tart with frangipane

    Tips

    • Kneading: when making pie crust it is best to knead as little as possible. Kneading develops the gluten network in the flour, which in turn makes the pie crust tough and rubbery. So, knead little, just the time to bring the ingredients together into a ball.
    • Apricots: apricots can be sour, so it is best if you use ripe apricots for this tart. Alternatively, if your apricots are very sour, add more sugar on top of them, before you bake the tart.
    • Ice cream: add a scoop of plant-based vanilla ice cream on top of this tart to have an even more delicious treat.
    how to arrange the fruit

    Frequently asked questions

    Can I use a different fruit?

    Yes, you can make this tart with other fruits, such as apples, blueberries, peach, nectarines, plums and figs.

    Can I make the dough in a food processor?

    Yes, you can use a food processor to mix the dough. However, since the dough for this pie crust is very easy and quick to make, I prefer using a bowl and a spatula. It literally takes 1 minute to mix all the ingredients, and another minute to knead it, so I don't feel it's necessary to use a food processor.

    Can I make apricot tart without frangipane?

    Yes, you can make this apricot tart without frangipane. Just sprinkle some flour on top of the pie crust before adding the apricots. The flour will help absorb the juice of the apricots while they bake.

    apricot tart with frangipane

    Storage

    Store this apricot tart with frangipane on your kitchen counter, covered, for up to 2 days, or in the refrigerator for up to 5 days.

    You can eat this tart at room temperature, cold, or even warmed up for a few seconds in the oven or microwave. I recommend re-heating the tart if you are planning to eat it with ice cream.

    I do not recommend freezing the tart.

    eating a slice with a fork

    Variations

    Apricot tart without frangipane: if you don't like almonds, or if you want to make a lighter tart, then you can remove the frangipane. Just dust the pie crust with some flour before adding the apricots, the flour will help absorb the juice from the apricots.

    With nuts on top: to add some crunch to this apricot tart, you can add some shaved almonds or some crushed pistachios on top, after the tart is cooked.

    If you liked this vegan apricot tart, you might also like:

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    For many more easy dessert ideas, check out our desserts category page.

    Recipe

    vegan apricot tart with frangipane

    Apricot tart with frangipane

    Author: Nico
    Print Recipe Pin Recipe Share Recipe
    5 from 7 votes
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Dessert
    Cuisine Italian
    Servings 10 people
    Calories 353 kcal

    Equipment

    • Pie dish with removable base, 11 inch, 27 - 28 cm.

    Ingredients
     
     

    For the pie crust

    • 65 g sugar
    • 55 g sunflower oil
    • 60 g cold water
    • 230 g flour all-purpose or wholewheat
    • 6 g baking powder

    For the Frangipane

    • 150 g almonds
    • 60 g sugar
    • 60 g almond milk
    • 50 g vegan butter or margarine

    For the topping

    • 16 apricots up to 20, depending on size of apricots
    • 4 tablespoon sugar optional
    • 1 tablespoon powdered sugar optional

    Instructions
     

    For the pie crust

    • Prepare your pie dish, oil the bottom and the side, then dust it with flour. This will prevent the pie crust from sticking.
      In a bowl, add sugar, oil and water. Stir with a spatula for a minute, till some of the sugar has melted in the liquid.
      mixing the wet ingredients for fruit tart
    • Now add flour and baking powder, all at once. I sift them in so that the baking powder gets more evenly distributed.
      Mix with a spatula for a few seconds till the flour absorbs al the liquids. Then transfer the dough on a worktop and knead for just about a short minute, bringing all the pieces together into a dough ball.
      TIP: do not over-knead at this stage. Over-kneading will make your crust tough and less crunchy.
      adding flour and baking powder
    • Dust your worktop with flour, then with a rolling pin, flatten the dough till it's large enough to cover your pie dish.
      To make things easier, you can roll the dough on a piece of parchment paper, then you can transfer it from the paper to the pie dish.
      rolling the pie crust
    • Adjust the dough into the pie dish to make it fit snuggly, then trim excess dough, and make many wholes on the base of the pie with a fork. Put tray in the refrigerator while you prep the frangipane.
      transferring the pie crust into the pie dish

    For frangipane

    • In a blender, add almonds, sugar, almond milk, vegan butter, and blend till you reach an almond paste consistency. It should take a couple of minutes.
      Note that you can use either peeled almonds, or almonds with the skin on. You can also choose roasted almonds or raw almonds. I prefer roasted almonds.
      making the frangipane in a blender

    Build the apricot tart

    • Preheat the oven to 180C (360F). Then, with the back of a spoon, spread the frangipane into the pie crust, on the bottom and sides.
      spreading the frangipane in the pie crust
    • Now add the apricots on top of the frangipane. There are many ways to put the apricots. I like to split them in half, remove the stone, and simply push them into the frangipane.
      You can put them facing up, facing down, or some facing up and some facing down. Just make sure to squeeze them close to each other, slightly overlapping, as they shrink a bit while cooking.
      adding the apricots on top of the tart
    • Sprinkle some sugar on top of the apricots and bake for 35 to 40 minutes, depending on the oven.
      You can add as much or as little sugar as you like. Keep in mind that apricots are quite sour without sugar, so I recommend adding some.
      adding some sugar on top of the apricot tart
    • Take out of the oven, let cool down for 30 minutes, then take out of the pie dish and sprinkle with some powder sugar if you like. Enjoy as is, or with a scoop of plant-based vanilla ice cream.
      slice of apricot tart just baked

    Notes

    Measurements: we recommend using the metric system for this recipe.

    Nutritional Values

    Nutrition Facts
    Apricot tart with frangipane
    Amount Per Serving
    Calories 353 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 2g13%
    Trans Fat 1g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 11g
    Potassium 337mg10%
    Carbohydrates 45g15%
    Dietary Fiber 4g17%
    Sugar 24g27%
    Protein 6g12%
    Vitamin A 1079IU22%
    Vitamin B6 1mg50%
    Vitamin C 6mg7%
    Vitamin E 7mg47%
    Vitamin K 6µg6%
    Calcium 84mg8%
    Folate 55µg14%
    Iron 2mg11%
    Manganese 1mg50%
    Magnesium 51mg13%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
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    If you liked this recipe, you might also like:

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