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Vegan apricot frangipane tart with bowls of jam, flaked almonds and some forks.

Vegan Apricot Frangipane Tart

Vegan apricot frangipane tart - this delicious tart consists of a crisp pastry shell filled with apricot jam, soft almond frangipane and tinned apricots. It is a fantastic dessert served with vanilla ice cream, or as a snack with coffee, and it looks pretty too!
Course Dessert
Cuisine French
Keyword tart
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 1 hour 20 minutes
Servings 10 people
Author Domestic Gothess



  • 200 g (1 + ⅔ cup) plain (all-purpose) flour
  • 50 g (1 ¾ oz) ground almonds
  • 50 g (½ cup) icing (powdered) sugar
  • ¼ teaspoon salt
  • 150 g (scant ⅔ cup) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block)
  • 1-2 Tablespoons cold vodka (or water)


  • 200 g (7 oz) ground almonds
  • 60 g (½ cup) plain (all-purpose) flour
  • 40 g (4 packed Tablespoons) cornflour (cornstarch)
  • 1 ¼ teaspoons baking powder
  • 120 g (½ cup) caster or granulated sugar
  • 160 g (⅔ cup) vegan butter melted
  • 120 ml (½ cup) unsweetened non-dairy milk
  • 1 teaspoon almond extract

To Assemble:

  • about 4 Tablespoons apricot jam
  • about 18 tinned apricot halves
  • a handful flaked almonds


  • 3 Tablespoons apricot jam
  • 1 Tablespoon water


  • Start by making the pastry. Place the flour, ground almonds, icing sugar and salt in a large bowl and mix well.
  • Add the cold, cubed butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of butter remain.
  • Add the cold vodka (if using) and mix to combine. Gradually add enough cold water to bring the pastry together into a ball. Shape the pastry into a disc (don't knead it), wrap and refrigerate for about an hour until firm enough to roll out.
  • Roll the pastry out on a lightly floured surface into a circle big enough to line a 25cm round tart tin. Press the pastry right into the corners then roll over the top of the tin with a rolling pin to trim off the excess.
  • Prick the base of the pastry shell all over with a fork then place it in the freezer for 20 minutes until solid. Meanwhile preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
  • Line the pastry case with baking parchment or tin foil, pressing it right into the corners, then fill with baking beans or dried rice, making sure that the sides are propped up.
  • Bake for 20 minutes then remove the tin foil and baking beans and return the tart shell to the oven for a further 10 minutes until very pale golden. Remove from the oven and set aside.
  • To make the frangipane, whisk together the ground almonds, plain flour, cornflour, baking powder and sugar. Add the milk, melted butter and almond extract and whisk until smooth.
  • Spread a layer of apricot jam over the base of the pastry case then spread or pipe the frangipane over the top.
  • Drain the apricots really well and pat them dry with kitchen paper.
  • Arrange the apricot halves on top of the frangipane and scatter over a handful of flaked almonds.
  • Bake the tart for 1 hour, until the frangipane is set and a skewer inserted into the centre comes out clean.
  • Allow the tart to cool in the tin for about half an hour then carefully turn it out onto a wire rack.
  • To make the glaze, place the apricot jam and the water in a small pan and heat until melted. Press the jam through a fine mesh sieve so that it is smooth.
  • Gently brush the top of the tart with the jam. You can add a drop more water if it is too thick to brush. Allow the tart to cool before serving.


  • See post above for tips, details and step-by-step photos.
  • All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!