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apricot frangipane tart

Apricot Frangipane Tart

Be sure to read all the notes for success above the recipe!
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Prep Time 1 hour
Cook Time 50 minutes
Inactive Time 1 hour
Total Time 2 hours 50 minutes
Servings 12

Ingredients
  

For the Chocolate Crust:

  • 1 cup All Purpose Flour 125g
  • ¼ cup Cocoa Powder 22g
  • ⅙ teaspoon Baking Soda
  • 10 Tbs Confectioner's Sugar 75g
  • 1 teaspoon Vanilla Extract 5ml
  • 10 Tbs Vegan Butter 140g

For the Frangipane Filling:

  • 8 ounces Almond Paste 226g
  • ½ cup Vegan Butter 113g
  • 1 Tbs EnerGy Egg Replacer
  • ¼ cup Warm Water 60ml
  • 1 teaspoon Vanilla Extract 5ml
  • 2 Tbs All Purpose Flour 15g
  • 3-4 Fresh Apricots
  • ¾ cup Apricot Jam

Instructions
 

  • First prepare the crust by combining the flour, cocoa powder, baking soda & confectioner's sugar together in a large mixing bowl.
  • Add the softened vegan butter & cream it on low speed until it comes together to a crumbly dough.
  • Add the vanilla extract & continue mixing until it comes together to a soft pliable dough.
  • Wrap dough in plastic wrap & refrigerate for at least 1 hour
  • Meanwhile prepare the frangipane by combining the enerG egg replacer with the warm water & whisk smooth.
  • Break up the almond paste into the work bowl of your mixer & mix it on low speed to smooth out.
  • Add some of the egg replacer mixture to help it smooth it out then add the rest.
  • Add the softened vegan butter & mix smooth
  • Add the vanilla extract & 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 of the apricot jam into the bottom of the unbaked crust then pipe the frangipane over top (*It's easier to use a pastry bag rather than try to spread it with a spatula because as 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 the remaining apricot jam that has been melted in a small sauce pot with a tablespoon of water

Video

Notes

Be sure to read all the notes for success above the recipe!
Storage Frangipane tart can be kept at room temperature for about 1 day but for longer storage keep refrigerated for up to 1 week, warm before serving if desired
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