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
Scale
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.
