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Apricot Frangipane Tart

November 29, 2021 By Gretchen 9 Comments

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.

Vegan Apricot Frangipane Tart

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 Cookbook

Modern Vegan Baking

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

With my awesome recipe for Chocolate Shortbread Cookie dough

chocolate shortbread cookies

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

Vegan Apricot Frangipane Tart

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!

Vegan Apricot Frangipane Tart

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!

Apricot Frangipane Tart

For more elegant but easy desserts click the links below!

No Bake Chocolate Raspberry Ganache Tart
Chocolate Ganache Tart
Chocolate Orange Truffle Tart
Orange Truffle Tart
Eggnog Custard Tart
Egg Nog Custard Tart

Chocolate Orange Truffle Tart

No Bake Chocolate Raspberry Ganache Tart

Egg Nog Custard Tart

5.0 from 1 reviews
Apricot Frangipane Tart
 
Print
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
3.5.3226

Filed Under: All Recipes, Individual Desserts, Miniatures, Pies and Tarts

Previous Post: « Vegan Vanilla Cake Recipe
Next Post: Chocolate Shortbread Cookie Recipe »

Reader Interactions

Comments

  1. Liz

    January 29, 2018 at 9:57 pm

    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

    Reply
    • Gretchen

      January 29, 2018 at 10:20 pm

      thankyou so much!!

      Reply
  2. Katie

    February 4, 2018 at 8:17 pm

    Is there something I could use in place of the EnerG Egg Replacer?

    Reply
    • Gretchen

      February 4, 2018 at 10:37 pm

      Sure you can use any egg replacer you like and add ¼ teaspoon baking powder

      Reply
  3. Shalini

    February 16, 2018 at 8:00 am

    Hello Gretchen! We do not get vegan butter where we live. What could be the alternative for that

    Reply
    • Gretchen

      February 16, 2018 at 8:25 pm

      Hmm, can you get a dairy free margarine?

      Reply
  4. Karen Anderson

    August 29, 2019 at 7:38 am

    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!

    Reply
  5. Shirley

    November 7, 2022 at 4:20 pm

    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.

    Reply
    • Gretchen

      November 10, 2022 at 7:54 pm

      I’m sorry I have not been getting notifications for comments! I just saw this! Replace for 2 eggs

      Reply

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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