Apricot Frangipane Tart

 Apricots and almonds are a match-made in heaven in this easy vegan tart recipe!

I've had this recipe saved in my notes since last summer 2020 and I never got to make it. Plus a lot of my family members aren't a fan of apricots unfortunately - no idea why they are so delicious and an underrated stoned fruit in my opinion. but now that I work for some very sweet-toothed ladies I can bring them an abundance of desserts to feast on, and this tart was first on my list. Apricots are in season from May to September so make the most of them in their prime with this gorgeous dessert. It's perfect for the summer weather (when we have it) and a sure crowd pleaser but it looks so inviting with the bright orange hues. I love frangipane, and most think it can't be achieved in a vegan alternative but I'll prove them wrong with this easy vegan recipe!

If you love apricots and almonds....

Check out these other recipes for more inspiration!

Apricot Crumble

Cherry Bakewell Flapjacks

Traditional Bakewell Tart

Recipe

Prep: 20 minutes + chilling time 30 minutes

Cook: 45 minutes

Serves: 10

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.

Ingredients

Pie crust

200g Plain flour

100g Vegan butter - I used Flora unsalted

3-4 tbsp Ice cold water - essential that the water is ice cold

Pinch of salt

Frangipane filling

60ml Vegan butter melted

100g Caster sugar

45g Plain flour

70ml Aquafaba

150g Ground almonds

1/2 tsp Almond extract

8-10 Ripe apricots

15g Flaked almonds

Glaze

3 tbsp Apricot jam

2 tbsp Water

Method

✿Make the pie crust first. Grease a 9-inch pie tin.

✿In a large bowl, add the flour and salt and mix. Cube the butter then add to the bowl and use your fingers to rub it into the flour. Eventually it should resemble breadcrumbs. 

✿Add the water a tbsp at a time until the mixture forms a dough - you may not need all of the water. 

✿Flatten the dough into a disc and wrap with clingfilm. place in the fridge to rest and chill for 30 minutes.

✿Preheat the oven to 180℃.

✿Remove the dough from the fridge and use two sheets of baking paper to gently roll the dough with a rolling pin out in a circle that is about 2 inches wider than the pie tin. 

✿Use the rolling pin to roll it ip then roll back out over the pie tin and use your fingers to gently push it down and into the tin evenly. Use the back of a paring knife to trim away any excess. Prick the pastry with a fork then line with baking paper so that all of the pastry is covered. Fill the baking paper with baking beads or uncooked rice and then bake in the oven for 15 minutes. 

✿Meanwhile make the filling. In the bowl of a stand mixer fitted with the whisk attachment, whip the aquafaba until it is glossy and forms ribbons when spooned (about 10 minutes on high speed). 

✿Add the sugar, melted butter and almond extract and whisk again briefly to combine. Remove the bowl and fold in the flour and ground almonds until completely combined. The mix will be a very thick paste at this stage.

✿Add a little splash of plant milk to thin out the frangipane. Set aside.

✿Slice the apricots in half, remove the stones then quarter each half. 

✿When the pie shell has baked remove the baking beads and baking paper. Fill the pastry shell with the frangipane then add the apricots however you like and then sprinkle with the flaked almonds.

✿Cover with foil and then place back in the oven to bake for 25-30 minutes. 

✿Once baked leave to cool for 15 minutes.

✿Make the glaze by combining the jam and water in a bowl and heat in the microwave in 30 second intervals until more fluid.

✿Brush the glaze over the tart, remove from the pie tin and serve. This tart would be delicious with some vanilla ice cream or whipped cream! Enjoy!

Christina

xx

Caramel White Chocolate Blondies

Gooey white chocolate blondies drizzled with caramel, the sweetest combination for the perfect dessert!

I made so many batches of this recipe you would think I would have been sick of white chocolate and caramel, but it only heightened my sweet tooth even more. I kept getting these wrong you see, then I remembered how delicious my White Chocolate Raspberry Ripple Blondies were - they really are - and so I based this recipe off of that one and it was a complete success! To nail a blonde, I think melted white chocolate does something beautiful to the texture, its sturdy but also really moist, and to be fair if you wanted just a white chocolate blondie you could easily do that without the caramel on top. But the caramel adds that stickiness that really complements the blondies. For the caramel I always use this recipe from Carnations, its my trust go-to, but you can use or make whatever caramel you like. 

If you love caramel and white chocolate.....

Check out these recipes for more inspiration!

Chocolate Caramel Sandwich Biscuits

White Chocolate Raspberry Ripple Blondies

White Chocolate Cupcakes

Recipe

Prep: 15 minutes

Cook: 30 minutes

Serves: 15

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.

Ingredients

120g Stork or vegan butter

100g Light brown sugar

170g Caster sugar

100g Soya yoghurt

275g Plain flour

1 tsp Baking powder

Pinch of salt

200ml Soya milk

200g White chocolate chips 

4 heaped tbsp Caramel + more to drizzle on top 

Method

✿Preheat the oven to 170℃ and grease and line an 9x9 inch baking tray with baking paper 

✿Melt the white chocolate over a bain-marie or in the microwave and then leave to cool slightly.
✿In a bowl with an electric whisk or in a standing mixer, cream together the butter and sugars until well combined then add the yoghurt and soya milk and mix. The mixture may split a little but once the flour is added it will come back together.
✿Sift in the flour, baking powder and salt and gently mix in. Stir in the white chocolate. 
✿Pour the mixture into the lined tray, spreading evenly. Dollop spoonfuls f the caramel in random places on top of the batter, then use a knife or wooden skewer, to ripple the caramel through the batter in a swirling motion.

✿Bake for 25-30 minutes until a knife comes out clean then leave to cool in the tray.
✿Drizzle over some more caramel if you like and then serve. 

✿Best kept in an airtight container at room temperature for up to 5 days. Enjoy!

Christina

xx