This vegan Apricot Tart with Slivered Almonds is so easy and healthful—the proper method to rejoice a bounty of recent apricots within the late spring and early summer season when they’re in season. The almonds within the crust and topping add a candy, crunchy chunk. Fruit-forward desserts like this tart recipe, which is mild in sugar and fats and crammed with the naturally candy, nutritious style of complete fruits, are an effective way to take pleasure in healthful plant-based consuming. Plus, it’s fairly sufficient to impress at your greatest banquet! This recipe can be wholesome sufficient you possibly can even have it for breakfast!

Since I’ve an apricot tree or two rising in my orchard, I make this recipe a number of occasions a 12 months. It’s fantastic served for company, and it’s a lot simpler than it seems to be. Simply make the pastry, pat it into the underside of a spherical pan, then prime with apricots, slivered almonds, and a glaze and bake.

If apricots are usually not in season, swap to canned, unsweetened, drained apricots. You can too substitute plums or peaches for this recipe (which is so good!). To make this recipe gluten-free, simply swap the wheat flours on your favourite gluten-free mix.

Step-by-Step Information:

Combine flours, almond meal, coconut palm sugar, dairy-free margarine, and chia seed gel collectively to make the pastry crust.
Pat pastry dough right into a 9-inch tart pan with detachable backside. Prick with fork and pre-bake for 8 minutes.
Slice recent apricots into quarters.
Organize apricots, with peel facet down, in concentric circles across the pastry crust. Drizzle with agave nectar, lemon juice, and vanilla combination. Prime with almonds and bake for 20 minutes.
Slice and luxuriate in!

Watch my dwell video on Instagram, the place I’m choosing the apricots to make this tart in my orchard, then baking it up!


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This simple vegan Apricot Tart with Slivered Almonds is so easy and healthful—the proper method to rejoice a bounty of recent apricots when they’re in season.

  1. Preheat oven to 375 F.
  2. Combine flours, almond meal and coconut palm or brown sugar collectively.
  3. Lower in dairy-free margarine till crumbly.
  4. Combine chia seeds in water a couple of minutes to make a gel. Stir into pastry.
  5. Spray the underside of a 9-inch tart pan with detachable backside with non-stick cooking spray. Pat pastry crust evenly into the pan. Prick with a fork and bake for 8 minutes.
  6. Take away tart crust from oven and organize apricots over tart shell with skins dealing with down. Combine lemon juice, agave nectar, and vanilla in a small dish. Drizzle over the apricots and return to oven. Bake at 375 F for 25 minutes.
  7. Take away tart from oven and sprinkle with almonds. Bake at 375 F for a further 20 minutes till golden and tender.
  8. Take away, cool barely, and serve on a platter or cake stand.

  • Prep Time: 20 minutes
  • Cook dinner Time: 32 minutes
  • Class: Dessert
  • Delicacies: American


  • Serving Dimension: 1 serving
  • Energy: 155
  • Sugar: 10 g
  • Sodium: 47 mg
  • Fats: 8 g
  • Saturated Fats: 2 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 3 g
  • Ldl cholesterol: 0 mg

For different wholesome, plant-based fruit-forward dessert recipes, try:

Peach Crisp with Rosemary and Olive Oil
Berries and Vanilla Cream
Grilled Peaches with Basil
Berry Oat Tahini Bars
Simple Soy Yogurt Berry Parfait
Cranberry Orange Shortbread Cookies
Vegan Apple Crumble with Cinnamon
Spiced Apple Compote with Quince Fruit

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