Vegan Apricot and Frangipane Puff Pastry Tarts
Crisp, vegan puff pastry tarts with a soft and nutty frangipane filling and a burst of apricot flavour – perfect with warm custard!
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These vegan puff pastry tarts are filled with flavourful frangipane and apricots and are delicious when served fresh as a warm dessert with custard or ice cream. Once they’re cool, they make a great coffee morning pastry, too!
They make for a deceptively impressive dessert, as they can be made with shop-bought pastry in a few easy steps.
Is puff pastry vegan?
Ordinarily, puff pastry is not vegan. It’s traditionally made by placing cold dairy butter inside sheets of pastry dough and laminating (a fancy word for folding over into layers) to create multiple layers which puff up when baked.
Many pre-made pastry doughs that can be bought from supermarkets to cook at home use vegetable-based pastry fats instead of dairy butter and are accidentally vegan. Some are even starting to display vegan-friendly labelling!
What is frangipane?
Frangipane is a soft, almost cake-like mixture made from ground almonds. It’s often used as a filling in tarts, galettes, and puff pastries and is probably best known as the filling of a Bakewell tart.
A traditional frangipane is more of a paste than a cake, made from butter, sugar, eggs, and almonds. However, this vegan frangipane uses flour and aquafaba to give a lighter, fluffier consistency to this almond-flavoured filling.
Total Time: 1 hour
Total Time: 1 hour
- 6.25 6.25 g dairy-free butter
- 10 10 g caster sugar
- 3.75 3.75 g self-raising flour
- 0.5 0.5 tbsp aquafaba
- 20 20 g ground almonds
- 0.0625 0.0625 tsp almond extract
- 0.125 0.125 sheet puff pastry
- 0.5 0.5 apricots, de-stoned and halved
- 0.25 0.25 tbsp agave syrup
- You will also need
- 10cm circular cutter
- Preheat the oven to 180°C/355°F/Gas 4. Add the butter, sugar, flour, aquafaba, ground almonds and almond essence to a bowl, and mix together to make the frangipane.
- Using the 10cm cutter, cut eight circles out of the puff pastry. Leaving a 1cm border, prick the centre of the pastry with a fork all over to stop it rising.
- Cover the pastry bases with a 6mm thick layer of the frangipane, still leaving a 1cm border. Then place an apricot half in the centre of each frangipane circle.
- Place the tarts on a baking tray and bake for 20 minutes. Then remove from the oven and, using a pastry brush, glaze the tops of the tarts with the agave syrup and bake for a further 10 minutes.
Nutritional information per tart (110g): Calories 464, Fat 31g, Saturates 4g, Carbohydrate 38g, Sugars 16g, Fibre 1g, Protein 7.9g, Salt 0.41g
For more puff pastry treats try these vegan danish fruit pinwheels.