Vegan Almond Tart
This elegant almond tart is the kind of showstopper dessert that makes people lean in for a closer look before they even take a bite. The buttery, fluted crust gives way to a deeply fragrant frangipane filling — rich, nutty, and perfectly set — topped with golden toasted almonds and a glossy apricot glaze that makes the whole thing gleam. The secret to getting that classic frangipane texture without eggs is aquafaba, which binds the almond flour filling beautifully and bakes up with a tender, almost custardy crumb. Vegan butter does double duty here, first building a flaky, shortcrust-style pastry and then lending the frangipane its creamy, whipped base. It slices cleanly into 8 generous portions, making it ideal for dinner parties or any occasion where you want to bring something genuinely impressive to the table. A dusting of powdered sugar right before serving is optional, but it adds a lovely finishing touch that makes the tart look like it came straight from a patisserie window.
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
- 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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