Vegan Apricot Tart
Indulge in the perfect blend of fruity sweetness and nutty richness with this exquisite Vegan Apricot Tart. Featuring a buttery almond-infused crust crafted from wholesome ingredients like raw almonds, coconut oil, and a touch of cane sugar, this tart boasts a robust flavor that's both comforting and elegant. Fresh apricots, lightly sweetened with maple syrup and brightened by a hint of lemon juice, form the luscious filling, while a glossy apricot jam glaze adds the finishing touch. This dairy-free and egg-free dessert is as visually stunning as it is delicious, making it ideal for parties, picnics, or any occasion that calls for a show-stopping treat. Easy to make and irresistibly vibrant, this plant-based tart will delight vegans and non-vegans alike!
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Recipe Information
Ingredients
- 150 grams raw almonds
- 200 grams all-purpose flour
- 100 grams coconut oil, solid
- 50 grams cane sugar
- 0.5 teaspoons salt
- 3 tablespoons cold water
- 500 grams fresh apricots
- 1 tablespoon lemon juice
- 2 tablespoons maple syrup
- 1 teaspoon cornstarch
- 2 tablespoons apricot jam
- 1 tablespoon water
Instructions
Preheat your oven to 180°C (350°F).
Start by preparing the crust: Place the raw almonds into a food processor and blend until finely ground.
Add the all-purpose flour, solid coconut oil, cane sugar, and salt to the food processor with the almonds. Pulse until the mixture resembles coarse crumbs.
Gradually add in cold water, one tablespoon at a time, pulsing between additions, until the dough holds together but is not sticky.
Transfer the dough onto a lightly floured surface and shape into a disc. Wrap in plastic wrap and refrigerate for 15 minutes.
While the dough chills, prepare the apricot filling: Pit and slice the apricots into wedges. Place them in a bowl and add the lemon juice, maple syrup, and cornstarch. Toss gently to coat the apricots evenly.
Once chilled, roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim off any excess.
Arrange the apricot slices over the bottom of the tart crust in a circular pattern, overlapping slightly.
Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden brown and the apricots are tender.
While the tart bakes, prepare the glaze by heating the apricot jam and water in a small saucepan over low heat until melted and smooth.
Once the tart is out of the oven, brush the apricots gently with the apricot glaze to give a shiny finish.
Allow the tart to cool completely in the pan before removing. Serve at room temperature or chilled.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 123 mg | 5% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 19.6 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 323 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
