Apricots and almonds dazzle in this holiday tart.
I’m all about seasonal produce but I’m also for cutting yourself some slack, especially during the rush-rush of the holiday season. Dried apricots magically plumped and revived with an overnight soak take the place of fresh, so you can make it any time of the year.
The secret ingredient in both the sweet cookie crust and almond-scented frangipane (almond cream filling) is aquafaba. The Latin translation is bean water. We’re talking the brine from a can of chickpeas. Aquafaba is brilliant vegan egg replacer and a great use of a byproduct we usually throw out.
The finished tart impresses guests but is easier to make than it looks — my gift to you. While the apricots do their overnight soak, make and chill the frangipane and pie dough. The next day, it takes maybe 15 minutes to put the whole thing together. You don’t even have to roll out the pie dough, just press it into the tart pan.
Apricot Frangipane Tart
Ingredients
For the filling
- 1 cup dried apricots soaked in 2 cups of water overnight
- 1/3 cup blanched almonds
- 1/4 cup evaporated cane sugar
- 1/4 cup 1/2 stick Melt or other vegan butter
- 2 teaspoons unbleached all-purpose flour
- 1 tablespoon aquafaba
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon Amaretto
- 1 tablespoon fresh lemon juice
- 2 tablespoons apricot jam
For the crust
- 2 cups unbleached all-purpose flour
- pinch baking powder
- 4 tablespoons evaporated cane sugar
- 6 tablespoons Melt or other vegan butter chilled and cut into pieces
- 1 tablespoon aquafaba
- 1 teaspoon ice water
- 1 teaspoon pure vanilla extract
Instructions
For the filling
- Using a food processor or blender, grind almonds and sugar together until they become a fine powder. Sprinkle in flour. Add vegan butter and process until mixture lightens and turns creamy.
- In a small separate bowl, whip together the aquafaba, cream of tartar and Amaretto for about 3 minutes, or util mixture triples in volume and is light in color and texture.
- Using a light hand, fold aquafaba mixture in to the almond mixture.
- If desired, make the frangipane a day ahead, pour into a small air-tight container and refrigerate until preparing the tart.
For the crust
- Sift together flour, baking powder and evaporated cane sugar.
- Cut in vegan butter and mix or pulse briefly, until mixture forms coarse sandy crumbs.
- Mix in aquafaba, water and vanilla. Pulse until mixture just comes together. Shape dough into a ball, wrap tightly and refrigerate for 1 hour. Keeps refrigerated for several days.
To assemble:
- Preheat oven to 375 degrees.
- Press dough into an 8-inch tart ring. Prick sides and bottom with the tines of a fork. Cover with parchment sheet or foil and weigh down with raw rice or beans or if you’re a fancy kind of person, pie weights.
- Bake pie shell for 6 minutes. Remove from oven, remove beans, parchment or foil. Allow pie shell to cool for a few minutes.
- Spread frangipane over the bottom of the pie shell — it should be enough to cover.
- Drain apricots Pour the apricot soaking liquid into a glass. Drink it. You will thank me.
- Split the drained apricots lengthwise. Toss with the tablespoon of lemon juice.
- Arrange apricot halves in the tart so they cover the frangipane. If you’re lucky, you may have one or two left over. Eat them.
- Bake for 30 minutes, or until tart smells sweet, fragrant and is lightly browned.
- Let tart cool slightly, then brush apricots with a tablespoon or two apricot jam for a pretty, glazed finish.
Thank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.
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