This vegan Apricot Tart with Slivered Almonds is so easy and healthful—the right solution to have a good time a bounty of recent 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 chunk. Fruit-forward desserts like this tart recipe, which is gentle in sugar and fats and stuffed with the naturally candy, nutritious style of entire fruits, are an effective way to take pleasure in healthful plant-based consuming. Plus, it’s fairly sufficient to impress at your greatest banquet! This recipe can also be wholesome sufficient you can even have it for breakfast!
Since I’ve an apricot tree or two rising in my orchard, I make this recipe a number of occasions a yr. It’s great served for friends, 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 should not in season, swap to canned, unsweetened, drained apricots. You can even substitute plums or peaches for this recipe (which is so good!). To make this recipe gluten-free, simply swap the wheat flours on your favourite gluten-free mix.
Step-by-Step Information:
Watch my dwell 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 right solution to have a good time a bounty of recent 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 detachable backside 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 prepare apricots over tart shell with skins dealing with 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 a further 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
Vitamin
- Serving Measurement: 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
Straightforward Soy Yogurt Berry Parfait
Cranberry Orange Shortbread Cookies
Vegan Apple Crumble with Cinnamon
Spiced Apple Compote with Quince Fruit
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