Description
This easy vegan Apricot Tart with Slivered Almonds is so simple and wholesome—the perfect way to celebrate a bounty of fresh apricots when they are in season.
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
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
Nutrition
- Serving Size: 1 serving
- Calories: 155
- Sugar: 10 g
- Sodium: 47 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
