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Apricot Tart [vegan]

This vegan apricot tart is perfect for a lazy Sunday Summer lunch. Fruity and indulgent, what more can you ask for.

It is glazed with apricot jam and toasted flaked almonds. This recipe make quite a large tart. I use a 30 x 45cm rectangular tart pan or baking tray.

Most apricots you’ll find in the UK are imported. Because they do not travel very well, they are picked early and will not be as riped as the ones you find in France or Spain. Still they are delicious and a good source of vitamin A, so it would be a shame to miss them!

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  • 1. Wash apricots, cut them in half and remove stones.
  • 2. Place apricots in a large bowl with 150g caster sugar, 3 tbsp corn flour and juice of 1 lemon.
  • 3. Toss carefully to coat apricots all over. Leave covered on the side for 30 mins.
  • 4. Preheat oven to 190C/fan 170C/gas 5.
  • 5. Now you can prepare the shortcut pastry. Mix the flour and soft dairy free butter by hand or food processor on pulse setting until you get a mixture that ressembles breadcrumbs. Add the ground almonds.
  • 6. Add water one tbsp at a time until mixture comes together as a ball. Roll out the pastry and place in a 30 x 45cm rectangular tart pan or baking tray. Prick the pastry all over with a fork.
  • 7. When apricots are juicy, line them up evenly on the pastry. Spoon out extra juices and pour evenly over apricots.
  • 8. Place the tart in the oven for 45mins. After 25mins, cover the tart with some foil so the apricots do not get too dark. Cook for an additional 20mins.
  • 9. 5 mins before the end, start making the glaze. Toast flaked almonds in a heavy sauce pan. Take pan off the heat and add apricot jam plus 2 tbsp of water. Mix well until well blended.
  • 10. Once the tart is cooked, spoon glaze over apricots and brush evenly.
  • 11. Cool completely before serving.

About Chef


A food enthusiast, Annabelle Randles loves cooking all type of cuisines and experimenting with flavours, herbs and spices. French carnivore by birth she is now a flexitarian and truly enjoying ...