Sharon Palmer

Published on June 12, 2020

Updated on August 7, 2023

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.

Step-by-Step Guide:

Mix flours, almond meal, coconut palm sugar, dairy-free margarine, and chia seed gel together to make the pastry crust.

Pat pastry dough into a 9-inch tart pan with removable bottom. Prick with fork and pre-bake for 8 minutes.

Arrange apricots, with peel side down, in concentric circles around the pastry crust. Drizzle with agave nectar, lemon juice, and vanilla mixture. Top with almonds and bake for 20 minutes.

Watch my live video on Instagram, where I’m picking the apricots to make this tart in my orchard, then baking it up!

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Apricot Almond Tart

(4 votes, average: 5.00 out of 5)
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5 from 4 reviews

Author: The Plant-Powered Dietitian
Total Time: 52 minutes
Yield: 12 servings 1x

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Description

This 100% plant-based Apricot Almond Tart is simple and wholesome—the perfect way to celebrate a bounty of fresh apricots in the summer.

Ingredients

Scale

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 sticks (i.e., Miyoko’s creamery, Earth Balance)
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

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Instructions

Preheat oven to 375 F.
Mix flours, almond meal and coconut palm or brown sugar together.
Cut in dairy-free margarine until crumbly.
Mix chia seeds in water a few minutes to make a gel. Stir into pastry.
Spray the bottom of a 9-inch tart pan with removable bottom with non-stick cooking spray. Pat pastry crust evenly into the pan. Prick with a fork and 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 or cake stand.

Prep Time: 20 minutes
Cook Time: 32 minutes
Category: Dessert
Cuisine: American