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.
Now add flour and bakingpowder, 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.
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.
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.
In a blender, add almonds, sugar, almondmilk, veganbutter, 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.
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.
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.
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.
Measurements: we recommend using the metric system for this recipe.