Rye Free Vegan Almond Tart

Total time2 hr 15 min

Prep time30 min

Cook time45 min

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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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