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

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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 sugaroil 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 almondssugaralmond milkvegan 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.

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.

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

vegan apricot tart with frangipane

Apricot tart with frangipane

By: Nico Pallotta
5 from 9 votes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 10 people
Course: Dessert
Cuisine: Italian

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 tbsp sugar optional
  • 1 tbsp 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.

Nutrition

Calories: 353kcal, Carbohydrates: 45g, Protein: 6g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 1g, Potassium: 337mg, Dietary Fiber: 4g, Sugar: 24g, Vitamin A: 1079IU, Vitamin B6: 1mg, Vitamin C: 6mg, Vitamin E: 7mg, Vitamin K: 6µg, Calcium: 84mg, Folate: 55µg, Iron: 2mg, Manganese: 1mg, Magnesium: 51mg, Zinc: 1mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

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