Apricot Tart with Slivered Almonds

This vegan Apricot Tart with Slivered Almonds is very easy and healthful—the appropriate method to have enjoyable a bounty of current apricots inside the late spring and early summer season season once they’re in season. The almonds inside the crust and topping add a sweet, crunchy chunk. Fruit-forward desserts like this tart recipe, which is delicate in sugar and fat and stuffed with the naturally sweet, nutritious model of full fruits, are an efficient option to have the benefit of healthful plant-based consuming. Plus, it’s pretty enough to impress at your biggest feast! This recipe will be healthful enough you may even have it for breakfast!

Since I’ve an apricot tree or two rising in my orchard, I make this recipe a variety of cases a 12 months. It’s improbable served for firm, and it’s rather a lot less complicated than it seems. Merely make the pastry, pat it into the underside of a spherical pan, then prime with apricots, slivered almonds, and a glaze and bake.

If apricots is not going to be in season, swap to canned, unsweetened, drained apricots. You may additionally substitute plums or peaches for this recipe (which is so good!). To make this recipe gluten-free, merely swap the wheat flours in your favorite gluten-free combine.

Step-by-Step Info:

Mix flours, almond meal, coconut palm sugar, dairy-free margarine, and chia seed gel collectively to make the pastry crust.

Pat pastry dough proper right into a 9-inch tart pan with removable bottom. Prick with fork and pre-bake for 8 minutes.

Manage apricots, with peel side down, in concentric circles throughout the pastry crust. Drizzle with agave nectar, lemon juice, and vanilla mixture. Excessive with almonds and bake for 20 minutes.

Watch my reside video on Instagram, the place I’m selecting the apricots to make this tart in my orchard, then baking it up!

Description

This easy vegan Apricot Tart with Slivered Almonds is very easy and healthful—the appropriate method to have enjoyable a bounty of current apricots once they’re in season.

Preheat oven to 375 F.
Mix flours, almond meal and coconut palm or brown sugar collectively.
Cut back in dairy-free margarine until crumbly.
Mix chia seeds in water a few 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 set up apricots over tart shell with skins coping with 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.
Take away tart from oven and sprinkle with almonds. Bake at 375 F for an additional 20 minutes until golden and tender.
Take away, cool barely, and serve on a platter or cake stand.

Prep Time: 20 minutes
Prepare dinner dinner Time: 32 minutes
Class: Dessert
Delicacies: American