Description
This Vegan French Apple Tart with Frangipane is a delightful plant-based dessert combining a tender vegan shortcrust pastry base with a rich almond frangipane filling and thinly sliced glazed apples. Finished with apricot jam and optional flaked almonds, this tart is perfect for those seeking a vegan, elegant treat that balances sweet, nutty, and fruity flavors.
Ingredients
Scale
Pastry
- 1 batch vegan shortcrust pastry (*see note 1)
Glaze
- 80 g apricot jam
Frangipane Filling
- 100 g granulated sugar
- 1 vanilla pod
- 120 g vegan butter (room temperature)
- 80 g vegan Greek-style yogurt or unsweetened applesauce (room temperature)
- ½ teaspoon almond extract (optional)
- 120 g ground almonds
- 60 g plain flour (sifted)
- 1 teaspoon baking powder (sifted)
Topping
- 2 apples (Fuji, Gala, Pink Lady, or Braeburn work well)
- Reserved apricot jam
- 1 tablespoon flaked almonds (optional)
Instructions
- Make the Pastry: Prepare a batch of vegan shortcrust pastry following your preferred recipe and par-bake it as instructed up to the point before adding the filling. Allow the baked pastry shell to cool to room temperature.
- Preheat the Oven: Set your oven to 160°C (320°F) for fan/convection or 180°C (356°F) for conventional baking, and allow it to reach temperature.
- Prepare Apricot Glaze: Gently warm the apricot jam in a small saucepan until fluid, then using a pastry brush, coat the base and sides of the cooled pastry shell with the glaze. Reserve remaining apricot jam for later glazing.
- Flavor the Sugar: Scrape the vanilla seeds from the pod and place them in a large mixing bowl with the granulated sugar. Rub the seeds into the sugar to infuse the vanilla flavor, then remove the used vanilla pod and any stringy bits.
- Cream the Filling: Add the vegan butter to the vanilla sugar and beat with an electric mixer for 1-2 minutes until the mixture is light and fluffy. Gradually incorporate the vegan yogurt or applesauce in 2-3 additions, whisking well after each. If using, add the almond extract during this step.
- Fold in Dry Ingredients: In a separate bowl, combine ground almonds, sifted flour, and baking powder. Gently fold these dry ingredients into the creamed butter mixture using a spatula until fully combined, taking care not to overmix.
- Fill the Tart: Spoon the almond frangipane filling into the cooled pastry shell and spread evenly with a small offset spatula. Leave about a 1 cm gap at the top edge of the tart pan to accommodate the apples and rising during baking.
- Prepare Apples: Core and quarter the apples, then slice them very thinly using a sharp knife or mandolin slicer for uniformity.
- Assemble Toppings: Arrange the apple slices in a circular, overlapping design on top of the frangipane layer. Brush the arranged apples with the reserved apricot glaze to add shine and sweetness, then optionally sprinkle flaked almonds over the top.
- Bake: Bake the tart in the preheated oven for 30-40 minutes until the apples are lightly browned and tender when pierced with a fork. If the crust begins to brown too quickly, tent the edges with foil to prevent burning. The filling will puff up during baking and settle as it cools.
- Cool and Chill: Remove the tart from the oven and let it cool completely in the pan. For best texture and flavor, chill the tart for a few hours or preferably overnight before serving.
- Serve and Store: Once fully chilled, carefully remove the tart from the tin and slice for serving. Store any leftovers in an airtight container in the refrigerator and consume within 3 days for optimal freshness.
Notes
- The recipe has been updated to double the frangipane filling to perfectly fill a 9-inch tart tin with 1.5-inch height. For smaller or shallower tins, halve the frangipane ingredients accordingly.
- Using a mandolin slicer for the apples ensures even, thin slices which bake more uniformly.
- If vegan Greek-style yogurt is unavailable, unsweetened applesauce is a suitable substitute for moisture and binding.
- Cover tart edges with foil if browning occurs too fast during baking to prevent burning.
- Chilling the tart enhances the texture and flavor of the frangipane and makes slicing easier.
