This vegan Apricot Tart with Slivered Almonds is so easy and healthful—the proper technique to have a good time a bounty of contemporary apricots within the late spring and early summer season when they’re in season. The almonds within the crust and topping add a candy, crunchy chew. Fruit-forward desserts like this tart recipe, which is mild in sugar and fats and full of the naturally candy, nutritious style of entire fruits, are an effective way to get pleasure from healthful plant-based consuming. Plus, it’s fairly sufficient to impress at your finest ceremonial dinner! This recipe can also be wholesome sufficient you would even have it for breakfast!
Since I’ve an apricot tree or two rising in my orchard, I make this recipe a number of instances a 12 months. It’s fantastic served for company, and it’s a lot simpler than it appears to be like. Simply make the pastry, pat it into the underside of a spherical pan, then high with apricots, slivered almonds, and a glaze and bake.
If apricots are usually not in season, swap to canned, unsweetened, drained apricots. You may also substitute plums or peaches for this recipe (which is so good!). To make this recipe gluten-free, simply swap the wheat flours to your favourite gluten-free mix.
Step-by-Step Information:
Watch my live video on Instagram, the place I’m choosing the apricots to make this tart in my orchard, then baking it up!
Description
This simple vegan Apricot Tart with Slivered Almonds is so easy and healthful—the proper technique to have a good time a bounty of contemporary apricots when they’re in season.
- Preheat oven to 375 F.
- Combine flours, almond meal and coconut palm or brown sugar collectively.
- Minimize in dairy-free margarine till crumbly.
- Combine chia seeds in water a couple of minutes to make a gel. Stir into pastry.
- Spray the underside 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.
- Take away tart crust from oven and organize apricots over tart shell with skins going through down. Combine 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.
- Take away tart from oven and sprinkle with almonds. Bake at 375 F for an extra 20 minutes till golden and tender.
- Take away, cool barely, and serve on a platter or cake stand.
- Prep Time: 20 minutes
- Prepare dinner Time: 32 minutes
- Class: Dessert
- Delicacies: American
Diet
- Serving Dimension: 1 serving
- Energy: 155
- Sugar: 10 g
- Sodium: 47 mg
- Fats: 8 g
- Saturated Fats: 2 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Ldl cholesterol: 0 mg
For different wholesome, plant-based fruit-forward dessert recipes, try:
Peach Crisp with Rosemary and Olive Oil
Berries and Vanilla Cream
Grilled Peaches with Basil
Berry Oat Tahini Bars
Easy Soy Yogurt Berry Parfait
Cranberry Orange Shortbread Cookies
Vegan Apple Crumble with Cinnamon
Spiced Apple Compote with Quince Fruit
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