Apricot Frangipane Tart

Frangipane is a classic recipe that is more like a creamy almond filling than an actual cake or pastry.

Primarily used as a filling for an elegant but easy Apricot Frangipane Tart!

Sweet juicy apricots nestled in a bed of creamy almond frangipane with a crisp chocolate shortbread crust.

A spinoff of the recipe from my new cookbook Modern Vegan Baking

where I made it with apples, raspberry jam and a vanilla shortbread crust.

Modern Vegan Baking

Today I decided to switch things up and make the crust chocolate

With my awesome recipe for Chocolate Shortbread Cookie dough

And since the apricots were calling my name in the supermarket last night, I just had to buy them!

With just two simple recipes you will be on your way to a show stopping dessert

Almond paste is very sweet on it’s own, so I didn’t add any additional sugar to the filling

What a nice change from the overly sweet desserts and cakes piled with buttercream

This tart really highlights the decadent almond paste and the apricots just shine!

The chocolate crust is a perfect trio with the almond and apricot!

Notes for Success:

If you are used to super sweet desserts ~which most of here in the USA are!

You may want to add ¼ cup of confectioners sugar sugar to the creamed almond paste

This is one dessert where you can adjust the sweetness to your liking also based on the fruits and jams you are using.

The great thing about it being vegan is you can taste the raw almond cream to see where you stand before baking!

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

So if you use something else add ¼ teaspoon baking powder to the recipe

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

For more elegant but easy desserts click the links below!

Chocolate Orange Truffle Tart

No Bake Chocolate Raspberry Ganache Tart

Egg Nog Custard Tart

5.0 from 1 reviews

Apricot Frangipane Tart

 

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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

Serves: 1 8" Tart to serve 12 people

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

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