Apricot Tart with Slivered Almonds

This vegan Apricot Tart with Slivered Almonds is so easy and healthful—the proper solution to rejoice a bounty of recent apricots within the late spring and early summer time when they're in season. The almonds within the crust and topping add a candy, crunchy chew. Fruit-forward desserts like this tart recipe, which is gentle in sugar and fats and full of the naturally candy, nutritious style of entire fruits, are an effective way to take pleasure in healthful plant-based consuming. Plus, it's fairly sufficient to impress at your greatest ceremonial dinner! This recipe can also be wholesome sufficient you might even have it for breakfast! Since I've an apricot tree or two rising in my orchard, I make this recipe a number of instances a 12 months. It’s fantastic served for company, and it's a lot simpler than it seems to be. Simply make the pastry, pat it into the underside of a spherical pan, then prime with apricots, slivered almonds, and a glaze and bake. If apricots should not in season, swap to canned, unsweetened, drained apricots. You may also substitute plums or peaches for this recipe (which is so good!). To make this recipe gluten-free, simply swap the wheat flours to your favourite gluten-free mix. Step-by-Step Information: Combine flours, almond meal, coconut palm sugar, dairy-free margarine, and chia seed gel collectively to make the pastry crust. Pat pastry dough right into a 9-inch tart pan with detachable backside. Prick with fork and pre-bake for 8 minutes. Slice recent apricots into quarters. Prepare apricots, with peel aspect down, in concentric circles across the pastry crust. Drizzle with agave nectar, lemon juice, and vanilla combination. Prime with almonds and bake for 20 minutes. Slice and revel in! Watch my dwell video on Instagram, the place I’m selecting the apricots to make this tart in my orchard, then baking...