Apricot and Frangipane Puff Pastry Tart

Servings: Makes: 8

Nutritional Information:

Per tart (110g)

Calories 464, Fat 31g, Saturates 4g, Carbohydrate 38g, Sugars 16g, Fibre 1g, Protein 7.9g, Salt 0.41g


You will also need

10cm circular cutter



Preheat the oven to 180°C/355°F/Gas 4. Add the butter, sugar, flour, aquafaba, ground almonds and almond essence to a bowl, and mix together to make the frangipane.


Using the 10cm cutter, cut EIGHT circles out of the puff pastry. Leaving a 1cm border, prick the centre of the pastry with a fork all over to stop it rising.


Cover the pastry bases with a 6mmthick layer of the frangipane, still leaving a 1cm border. Then place an apricot half in the centre of each frangipane circle.


Place the tarts on a baking tray and bake for 20 minutes. Then remove from the oven and, using a pastry brush, glaze the tops of the tarts with the agave syrup and bake for a further 10 minutes.


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