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Thursday, June 20, 2024

Apricot Tart with Slivered Almonds

This vegan Apricot Tart with Slivered Almonds is so simple and wholesome—the perfect way to celebrate a bounty of fresh apricots in the late spring and early summer when they are in season. The almonds in the crust and topping add a sweet, crunchy bite. Fruit-forward desserts like this tart recipe, which is light in sugar and fat and filled with the naturally sweet, nutritious taste of whole fruits, are a great way to enjoy healthful plant-based eating. Plus, it is pretty enough to impress at your best dinner party! This recipe is also healthy enough you could even have it for breakfast!

Since I have an apricot tree or two growing in my orchard, I make this recipe several times a year. It’s wonderful served for guests, and it is much easier than it looks. Just make the pastry, pat it into the bottom of a round pan, then top with apricots, slivered almonds, and a glaze and bake.

If apricots are not in season, switch to canned, unsweetened, drained apricots. You can also substitute plums or peaches for this recipe (which is so good!). To make this recipe gluten-free, just swap the wheat flours for your favorite gluten-free blend.

Step-by-Step Guide:

Mix flours, almond meal, coconut palm sugar, dairy-free margarine, and chia seed gel together to make the pastry crust.
Pat pastry dough into a 9-inch tart pan with removable bottom. Prick with fork and pre-bake for 8 minutes.
Slice fresh apricots into quarters.
Arrange apricots, with peel side down, in concentric circles around the pastry crust. Drizzle with agave nectar, lemon juice, and vanilla mixture. Top with almonds and bake for 20 minutes.
Slice and enjoy!

Watch my live video on Instagram, where I’m picking the apricots to make this tart in my orchard, then baking it up!


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This easy vegan Apricot Tart with Slivered Almonds is so simple and wholesome—the perfect way to celebrate a bounty of fresh apricots when they are in season.

  1. Preheat oven to 375 F.
  2. Mix flours, almond meal and coconut palm or brown sugar together.
  3. Cut in dairy-free margarine until crumbly.
  4. Mix chia seeds in water a few minutes to make a gel. Stir into pastry.
  5. Spray the bottom of a 9-inch tart pan with removable bottom with non-stick cooking spray. Pat pastry crust evenly into the pan. Prick with a fork and bake for 8 minutes.
  6. Remove tart crust from oven and arrange apricots over tart shell with skins facing down. Mix lemon juice, agave nectar, and vanilla in a small dish. Drizzle over the apricots and return to oven. Bake at 375 F for 25 minutes.
  7. Remove tart from oven and sprinkle with almonds. Bake at 375 F for an additional 20 minutes until golden and tender.
  8. Remove, cool slightly, and serve on a platter or cake stand.

  • Prep Time: 20 minutes
  • Cook Time: 32 minutes
  • Category: Dessert
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 155
  • Sugar: 10 g
  • Sodium: 47 mg
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 0 mg

For other healthy, plant-based fruit-forward dessert recipes, check out:

Peach Crisp with Rosemary and Olive Oil
Berries and Vanilla Cream
Grilled Peaches with Basil
Berry Oat Tahini Bars
Easy Soy Yogurt Berry Parfait
Cranberry Orange Shortbread Cookies
Vegan Apple Crumble with Cinnamon
Spiced Apple Compote with Quince Fruit

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