If you adore delicate pastries bursting with rich flavors and want to impress with a show-stopping dessert, this Vegan French Apple Tart with Frangipane Recipe is your new best friend. Imagine a crisp vegan shortcrust base lovingly spread with luscious, nutty frangipane filling, and topped with thinly sliced caramelized apples glazed to perfection. Every bite brings together buttery almond cream and tender fruit, creating a crowning jewel of any meal or cozy afternoon tea. It’s elegant, comforting, and surprisingly simple once you get the hang of it.
Ingredients You’ll Need
To create this Vegan French Apple Tart with Frangipane Recipe, the ingredients are approachable yet essential, each playing a unique role in crafting texture, flavor, and that stunning golden look you’ll adore. From the crunchy vegan shortcrust to the creamy almond frangipane and sweetly glazed apples, every component matters.
- Vegan shortcrust pastry: This crisp and buttery base provides the perfect foundation for your tart’s rich filling.
- Apricot jam: Adds shine and subtle fruity sweetness when brushed onto the crust and apples.
- Granulated sugar: Sweetens the frangipane and brings balance to the tart’s flavors.
- Vanilla pod: Offers fragrant warmth when scraped into the sugar, enhancing the filling’s aroma.
- Vegan butter (room temperature): Brings creaminess and richness essential for the frangipane’s texture.
- Vegan Greek-style yogurt or unsweetened applesauce: Adds moisture and tang, helping create a tender crumb in the filling.
- Almond extract (optional): Gives an extra punch of nutty fragrance that pairs beautifully with the ground almonds.
- Ground almonds: The star ingredient of the frangipane, providing nuttiness and body.
- Plain flour and baking powder: Work together to give structure and slight rise to the frangipane.
- Apples (Fuji, Gala, Pink Lady, or Braeburn): Thinly sliced for a tender-tart topping that caramelizes while baking.
- Flaked almonds (optional): Adds a delightful crunch and nutty finish when sprinkled on top.
How to Make Vegan French Apple Tart with Frangipane Recipe
Step 1: Prepare and Par-Bake the Pastry
Start by making your vegan shortcrust pastry. Once rolled out and pressed into your tart tin, par-bake it until it just starts to turn golden. This initial baking prevents the crust from getting soggy later from the moist frangipane and apples.
Step 2: Preheat the Oven
Get your oven warmed to 160°C (320°F) for fan-assisted or 180°C (356°F) for conventional ovens. The gentle, consistent heat is perfect to cook the tart evenly without overbrowning the apples or edges.
Step 3: Glaze the Pastry Shell
Gently warm some apricot jam in a saucepan until liquid, then brush it over the base and sides of your par-baked pastry. This sweet sheen not only adds flavor but also seals the crust, creating a barrier to keep it crisp.
Step 4: Make the Frangipane Filling
In a bowl, rub the vanilla pod seeds into the sugar to infuse it with that lush scent, then discard the pod. Beat vegan butter until fluffy, gradually adding vegan yogurt (or applesauce) and almond extract for creaminess and depth. Carefully fold in ground almonds, sifted flour, and baking powder, mixing gently to keep the filling light and airy.
Step 5: Fill the Tart and Prepare Apples
Spoon your fragrant frangipane into the cooled crust, spreading to leave about a 1 cm gap at the edges. Next, core and slice your chosen apples paper-thin—using a mandolin can help achieve perfect, uniform slices that arrange beautifully.
Step 6: Arrange Apples and Final Touches
Artfully layer the apple slices in concentric circles over the filling. Using the reserved apricot jam, brush the apples to give them a glossy, caramelized look and sprinkle with flaked almonds for an irresistible crunch once baked.
Step 7: Bake to Perfection
Bake the tart for 30-40 minutes until tender apples gleam and edges turn golden brown. If the crust edges brown too fast, tent foil lightly around them to protect while baking finishes. Allow the tart to cool fully, letting the frangipane set beautifully before removing it from the tin.
Step 8: Chill and Serve
For optimal flavor and texture, chill the tart for several hours or overnight. This allows the frangipane to firm up and the flavors to meld, making every slice melt-in-your-mouth delicious.
How to Serve Vegan French Apple Tart with Frangipane Recipe
Garnishes
Keeping it simple with a dusting of powdered sugar or a light drizzle of vegan caramel sauce can elevate this tart without overshadowing its delicate flavors. Fresh mint leaves add a pop of color and freshness.
Side Dishes
This tart pairs wonderfully with a scoop of dairy-free vanilla ice cream, a dollop of coconut whipped cream, or a cup of robust black coffee. These side options compliment the nuttiness and fruity brightness of your tart beautifully.
Creative Ways to Present
Try serving individual mini tarts using smaller tins for a charming, personalized touch. Alternatively, layering thin apple slices in different fruit varieties introduces a fun twist in both flavor and color, perfect for impressing guests at a party.
Make Ahead and Storage
Storing Leftovers
Once your Vegan French Apple Tart with Frangipane Recipe has cooled, store it in an airtight container in the refrigerator. It will stay fresh and flavorful for up to three days, ideal for enjoying some delightful leftovers.
Freezing
You can freeze the tart after baking and cooling by wrapping it tightly in plastic wrap and placing it inside a freezer-safe bag. Freeze for up to one month, then thaw overnight in the refrigerator before serving to maintain texture and taste.
Reheating
To bring back the tart’s original warmth and softness, reheat slices in a low oven at 150°C (300°F) for 10-15 minutes. Cover loosely with foil to prevent the crust from over-browning while warming the filling gently.
FAQs
Can I use any type of apples for this tart?
Absolutely! While Fuji, Gala, Pink Lady, and Braeburn apples work best because of their balance of sweetness and firmness, feel free to experiment with your favorite apple varieties depending on your taste preferences.
Is it necessary to use vegan Greek-style yogurt in the frangipane?
Not at all. Vegan Greek-style yogurt adds tanginess and creaminess, but you can easily replace it with unsweetened applesauce to keep the recipe vegan and moist without changing the flavor too much.
Can I make the tart gluten-free?
Yes! Swap the plain flour in the frangipane and pastry for a gluten-free blend that can handle baking well. Just ensure the blend includes a binder like xanthan gum to mimic the structure of wheat flour.
How important is the apricot jam glaze?
The apricot jam glaze is key for giving the tart its beautiful shine and subtle fruity sweetness. If you don’t have apricot jam, a light brush of maple syrup or a neutral fruit preserve can work as alternatives.
Can I prepare the tart a day ahead?
Definitely. In fact, chilling the tart overnight allows the frangipane to set and the flavors to marry perfectly, making the Vegan French Apple Tart with Frangipane Recipe even more delicious when served the next day.
Final Thoughts
This Vegan French Apple Tart with Frangipane Recipe is such a rewarding bake that brings a slice of French patisserie magic to your kitchen with plant-based goodness. Whether for a special occasion or a cozy weekend treat, I wholeheartedly encourage you to try this recipe and delight in the rich almond filling, crisp pastry, and melt-in-your-mouth apples. It’s comfort food elevated to an art form that you—and your guests—will love returning to again and again.
Print
Vegan French Apple Tart with Frangipane Recipe
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegan
Description
This Vegan French Apple Tart with Frangipane is a delightful plant-based dessert featuring a crisp vegan shortcrust pastry filled with creamy, almond-flavored frangipane and topped with thinly sliced apples glazed with apricot jam. Perfectly baked until golden and tender, it offers a delicate balance of sweet and nutty flavors that make an elegant treat suitable for any occasion.
Ingredients
Pastry
- 1 batch vegan shortcrust pastry (see note 1)
Apricot Glaze
- 80 g apricot jam, divided
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)
- 1 tablespoon flaked almonds (optional)
Instructions
- Make the Pastry: Prepare a batch of vegan shortcrust pastry and par-bake it following the recommended recipe steps up to part 4. Once baked, allow the pastry crust to cool to room temperature.
- Preheat the Oven: Set your oven to 160°C (320°F) fan or 180°C (356°F) conventional and allow it to heat for about 30-40 minutes.
- Apply Apricot Glaze to Pastry Base: Warm the apricot jam gently in a saucepan until it becomes liquid. Using a pastry brush, evenly coat the base and sides of the cooled pastry shell with the apricot glaze, reserving some jam to glaze the apples later.
- Flavor the Sugar: Split the vanilla pod and scrape out the seeds. Add seeds and the whole pod to a large mixing bowl with the granulated sugar. Rub the vanilla seeds into the sugar thoroughly, then discard the pod and any stringy residue.
- Cream the Filling: Add softened vegan butter to the vanilla sugar mixture and beat using an electric mixer for 1-2 minutes until light and fluffy. Gradually add the vegan yogurt (or applesauce) in 2-3 additions, mixing each time until combined. Optionally, add almond extract. Don’t worry if the mixture looks split at this point.
- Fold in Dry Ingredients: In a separate bowl, mix together ground almonds, sifted plain flour, and baking powder. Gently fold this dry mixture into the creamed butter mixture with a spatula until just combined, being careful not to overmix.
- Fill the Tart Shell: Spoon the frangipane mixture evenly into the cooled pastry crust, spreading it out with a small offset spatula. Leave approximately a 1 cm gap at the top of the tart tin to allow for the apples and rising during baking.
- Prepare the Apples: Core and quarter the apples, then slice them very thinly. A mandolin slicer can help achieve uniform slices for an even presentation.
- Arrange Apples and Apply Toppings: Neatly layer the apple slices in a circular pattern on top of the frangipane filling. Use the remaining apricot jam to glaze the surface of the apples with a pastry brush, then sprinkle flaked almonds over the top if using.
- Bake the Tart: Place the tart in the preheated oven and bake at 160°C/320°F fan (or 180°C/356°F conventional) for 30-40 minutes until the apples have browned slightly and are tender when pierced. If the crust edges begin to brown too quickly, cover them loosely with foil to prevent burning. The tart will rise during baking and deflate slightly once cooled—this is normal.
- Cool and Chill: Remove the tart from the oven and allow it to cool completely in the tin. For best flavor and texture, chill the tart for a few hours or preferably overnight before serving.
- Storage: Once fully cooled, store the tart in an airtight container in the refrigerator. Consume within 3 days for optimal freshness and taste.
Notes
- If you prefer a smaller or shallow tart tin, halve the amount of frangipane filling accordingly.
- The choice of apples affects the tart’s sweetness and texture; Fuji, Gala, Pink Lady, or Braeburn apples are recommended for their balance of sweetness and firmness.
- Using vegan Greek-style yogurt creates a creamier frangipane, but unsweetened applesauce is a good alternative to keep it completely vegan and lighter.
- The tart can be served chilled or at room temperature, depending on preference.
- Ensure all ingredients are at room temperature to achieve the best texture in the frangipane.
