Gretchen's Vegan Bakery

Apricot Frangipane Tart

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Sweet juicy apricots nestled in a bed of creamy almond frangipane

Crisp chocolate shortbread crust makes this vegan apricot frangipane tart better than the rest!

apricot frangipane tart

Apricot frangipane tart is such a nice change from the usual overly sweet desserts and cakes

 

My homemade recipe for Almond paste is a perfect base for this recipe!

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Notes for Success:

Homemade almond paste can’t be beat so be sure to check out how easy it is to make your own before you buy an expensive brand at the store!

To make this tart I used a 9″ tart pan with a removable bottom

Fresh apricots can be easily replaced with thinly sliced apples, pears or even berries sprinkled over top will do fine

In the original recipe written below you will notice I used EnerG Egg Replacer
If you do not have this you can use another egg replacer of your choice, but the EnerG has leavening already inside
Add ¼ teaspoon baking powder to the recipe if you decide to use another egg replacer

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS TART!

 

apricot frangipane tart

Apricot Frangipane Tart

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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes

Ingredients
  

For the Chocolate Crust:

  • All Purpose Flour 1 cup 125g
  • Cocoa Powder ¼ cup
  • Baking Soda 1/8 teaspoon
  • Confectioner's Sugar ½ cup + 2 Tbs
  • Vanilla Extract 1 teaspoon
  • Vegan Butter ½ cup + 2 Tbs 140g

For the Frangipane Filling:

  • Almond Paste 8 ounces 226g
  • Vegan Butter ½ cup 113g
  • EnerG Egg Replacer 1 Tablespoon *see notes
  • Warm Water ¼ cup 60ml
  • Vanilla Extract 1 teaspoon
  • All Purpose Flour 2 Tablespoons 15g
  • Fresh Apricots 3-4 medium sized
  • Apricot Jam ½ cup + more for glazing

Instructions
 

  • First prepare the crust by combining the flour, cocoa powder, baking soda and confectioner's sugar together in a large mixing bowl.
  • Add the softened vegan butter and mix until it comes together to a crumbly dough.
  • Add the vanilla extract and continue mixing until it comes together to a soft pliable dough.
  • Wrap dough in plastic wrap and refrigerate for at least 1 hour
  • Meanwhile prepare the frangipane combining the enerG egg replacer with the warm water and whisk smooth.
  • Break up the almond paste into the work bowl of your mixer and mix it on low speed to smooth out.
  • Add some of the egg replacer mixture to help it smooth out then add the rest.
  • Add the vegan butter and mix smooth
  • Add the vanilla extract and then flour last
  • Mix to a smooth paste.
  • Roll the chilled shortbread dough to fit into a 9" tart shell with a removable bottom
  • Spread ½ cup apricot jam into the bottom then pipe the frangipane over top (*It's easier to use a pastry bag rather than try to spread it with a spatula because it will have a tendency to mix into the jam rather than keep clear separated layers)
  • Arrange the sliced apricots over top and sprinkle with sugar *optional
  • Bake in a preheated 375°F oven for approximately 50 minutes or until the frangipane is baked through and no longer raw in the center. The frangipane will be slightly puffed and golden browned.
  • Cool slightly then glaze with extra melted apricot jam
  • Cool before serving

Video

Tried this recipe?Let us know how it was!

Reader Interactions

Comments

  1. Liz

    HI Gretchen

    I live in the North of England and I’m so happy and excited your book was delivered to me yesterday – can’t wait to try out some recipes. The instructions look very clear. Thank you so much

  4. Karen Anderson

    Thank you so much! I made it with plums and skipped the marmelade on the bottom and brushed marmelade on the plums after baking! It was divine!

  5. Shirley

    Just found this via a link on the choc shortbread cookies you posted on FB today. Could you let me know if the EnerG is equivalent to 1 egg please? I’ve got the new (here in the UK) Crakd egg replacer and would like to get the amount right. I’m planning to do this with raspberry jam & raspberries.