Apricot Frangipane Tart
Serves: 1 8" Tart to serve 12 people
 
If you cannot get fresh apricots thinly sliced apples, pears or even berries sprinkled over top will do fine
You can use 1 larger8" Tart shell or 6 individual tart molds
Ingredients
  • For the Chocolate Crust:
  • All Purpose Flour 1 cup (125g)
  • Cocoa Powder ¼ cup
  • Baking Soda ⅛ 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
  • 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
  1. First prepare the crust by combining the flour, cocoa powder, baking soda and confectioner's sugar together in a large mixing bowl.
  2. Add the softened vegan butter and mix until it comes together to a crumbly dough.
  3. Add the vanilla extract and continue mixing until it comes together to a soft pliable dough.
  4. Wrap dough in plastic wrap and refrigerate for at least 1 hour
  5. Meanwhile prepare the frangipane combining the enerG egg replacer with the warm water and whisk smooth.
  6. Break up the almond paste into the work bowl of your mixer and mix it on low speed to smooth out.
  7. Add some of the egg replacer mixture to help it smooth out then add the rest.
  8. Add the vegan butter and mix smooth
  9. Add the vanilla extract and then flour last
  10. Mix to a smooth paste.
  11. Roll the chilled shortbread dough to fit into a 9" tart shell with a removable bottom
  12. 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)
  13. Arrange the sliced apricots over top and sprinkle with sugar *optional
  14. 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.
  15. Cool slightly then glaze with extra melted apricot jam
  16. Cool before serving
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/apricot-frangipane-tart/