Apricot Almond Tart (Vegan)

Sharon Palmer

Published on July 21, 2014

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This 100% plant-based Apricot Almond Tart is simple and wholesome—the perfect way to celebrate a bounty of fresh apricots in the summer. The almonds in the crust and topping add a sweet, crunchy bite. Fruit-forward desserts like this recipe, which is light in sugar and fat and filled with the naturally sweet, nutritious taste of whole fruits, are a great way to enjoy healthful plant-based eating. Plus, it is pretty enough to impress at your best dinner party! This recipe is also healthy enough you could have it for breakfast! If apricots are not in season, switch to canned, unsweetened, drained apricots. You can also substitute plums for this recipe (which is so good!). To make this recipe gluten-free, just swap the wheat flours for your favorite gluten-free blend.

Apricot Almond Tart (Vegan)

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Author: The Plant-Powered Dietitian
Yield: 12 servings 1x

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Ingredients

Crust:

½ cup white whole wheat flour
½ cup all purpose flour
½ cup almond meal
¼ cup coconut palm sugar (or brown sugar)
1/3 cup dairy-free margarine
1 tablespoon chia seeds
3 tablespoons water

Filling:

10 apricots, pitted, quartered
½ lemon, juiced
2 tablespoons agave nectar
½ teaspoon vanilla extract
¼ cup slivered almonds

Instructions

Preheat oven to 375 F.
Mix flours, almond meal and coconut palm sugar together.
Cut in dairy-free margarine until crumbly.
Mix chia seeds in water a few minutes to make a gel. Stir into pastry.
Pour pastry dough into a 9-inch tart pan with removable bottom. Pat evenly into pan. Prick with fork. Bake for 8 minutes.
Remove tart crust from oven and arrange apricots over tart shell with skins facing down. Mix 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.
Remove tart from oven and sprinkle with almonds. Bake at 375 F for an additional 20 minutes until golden and tender.
Remove, cool slightly, and serve on a platter.