Gluten Free Vegan Almond Tart

Total time2 hr 15 min

Prep time30 min

Cook time45 min

This tart layers a buttery, hand-pressed crust with a rich almond frangipane, finished with toasted sliced almonds and a glossy apricot glaze that adds just the right hint of sweetness against the nutty filling. The frangipane itself comes together fast — almond flour folded into a fluffy, softened base with a touch of almond extract for real depth of flavor. Blind-baking the shell first keeps the bottom crisp and pale gold, so it holds up beautifully once the filling goes in and bakes to a deep, set, golden finish. A light dusting of powdered sugar right before serving gives it that classic bakery-case look. It slices clean, holds its shape, and makes a genuinely elegant centerpiece for a gluten free dessert table.

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tbsp powdered sugar
¼ tsp salt
6 tbsp vegan butter, cold and cubed
3–4 tbsp ice water

For the frangipane

1 cup almond flour
½ cup powdered sugar
6 tbsp vegan butter, softened
3 tbsp aquafaba
1 tsp almond extract
¼ tsp salt

For the topping

¼ cup sliced almonds
2 tbsp apricot jam
1 tsp water

For serving

powdered sugar, for dusting (optional)

Instructions

1
Combine the flour, powdered sugar, and salt in a food processor and pulse twice to mix. Add the cold cubed vegan butter and pulse 8–10 times until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter remaining.
2
Add ice water 1 tablespoon at a time, pulsing after each addition, until the dough just comes together when pressed between your fingers — it should hold without crumbling but not feel wet or sticky. Turn the dough out, press it into a flat disc, wrap tightly, and refrigerate for 30 minutes.

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