Go Back
–+ servings
apricot frangipane tart

Apricot Frangipane Tart

Chocolate shortcrust, creamy almond filling & fresh juicy apricots for a really unique & delicious tart!
Print Recipe Pin Recipe
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

Fresh apricots can be easily replaced with thinly sliced apples, pears or even berries sprinkled over top will do fine
In the recipe 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 you will need to add ¼ teaspoon baking powder to the recipe if you decide to use another egg replacer
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
Tried this recipe?Let us know how it was!