Apricot Frangipane

by Edward Daniel
Caption of Apricot Frangipane. Image by Edward Daniel (c).

Apricot Frangipane is another of my favourites and came about years ago after many attempts. This is gluten-free and I love how the apricot and almonds just complement one another. Incidentally, one my medical doctor friends mentioned that apricot seeds assist those with cancer health conditions. Though, perhaps do your own research.

Caption of Apricot Frangipane. Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 400g apricots
  • Pastry
  • Dry ingredients
  • 50g amaranth seeds
  • 25g oats
  • 13g flaxseeds
  • 13g raw unrefined cane sugar
  • Pinch of salt
  • 38g tapioca
  • 38g potato starch
  • Wet ingredients
  • 15g prune puree
  • 4tbs filtered water
  • 20g coconut oil
  • Almond Topping
  • 200g almonds
  • 200ml water for topping
  • 50g millet
  • 100g raw unrefined cane sugar
  • Few drops of almond essence
  • Garnishing
  • 10g unblanched almonds
  • Olive oil for lining


  1. Boil the kettle and place the almonds in a large bowl with hot filtered water. Cover with a cloth and leave overnight.
  2. The following day, remove the skin of the almonds. The almonds will have expanded in size.
  3. Pre-heat the oven to gas mark 150 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  4. To make the pastry, place the dry ingredients into a processor or blender and blend until fine. Place into a large mixing bowl.
  5. Toss in the prune puree and mix with hands. Next add the water. Continue using the hands. Then add the oil and knead into a bowl.
  6. Line a tart dish with oil to ensure that the dough doesn’t stick.
  7. Place a dough between two baking sheets and roll into a circle – the circle should be large enough to cover the base of the tart dish. Cut away any excess. Prick the base with a fork all over. Bake the base in the oven for 5 minutes. Remove from the oven. Set to one side.
  8. Make the almond topping by placing the almonds, water, millet, sugar and almond essence in a blender. Whizz well.
  9. Use a spatula to scrap over the almond mixture on top of the pastry.
  10. Boil the kettle. Place the boiling water in a large mixing bowl. Blanche the apricots in the water for a few minutes. Remove the skin and stone and discard. Cut into slices and place over the almond topping. Add the unblanched almonds
  11. Bake in the oven for around 35 minutes. Then increase the temperature of the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius. Bake until the almonds on top go a golden colour – this will take about a further 15 minutes.
  12. Remove from the oven and allow the tart to rest before attempting to serve.
  13. Serve with vegan cream or ice-cream.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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