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!