Vegan French Apple Tart with Frangipane

One bite of this delicious vegan French apple tart will have you feeling like you've just visited a boulangerie-pâtisserie. With an easy shortcrust pastry, vegan frangipane filling and apricot glazed apples, this apple tart tastes uber sophisticated and fancy, all while being completely eggless and dairy-free. Perfect for making the most of apple season.
Prep Time: 1 hour 15 minutes
Cook Time: 1 hour
Total Time: 2 hours 15 minutes
4.56 from 9 votes
tart aux pommes.

There are so many ways in which apple tarts can be made, classic American style apple pie being among one of the most popular. French apple tart (or tarte aux pommes) can be made in several ways, some popular fillings include pastry cream (a firm custard) or frangipane which is an almond flavoured sweet pastry cream which is often served with a dollop of Chantilly cream (fancy sweet cream). 

This recipe is my vegan version of a French apple frangipane tart, and it’s probably one of the best creations I’ve made to date! If you love apples, almonds, and pastry I really think you will love this recipe!

The components of this recipe are:

  • Easy vegan shortcrust pastry
  • Homemade vegan frangipane filling
  • Apple filling with apricot glaze
 

slice of apple tart with apricot glaze.

Ingredients notes

Ingredients for the shortcrust pastry

  • All purpose flour: You can go for a gluten-free all purpose flour if needed, at a 1:1 ratio.
  • Vegan butter: I use flora unsalted plant butter, but you can use salted vegan butter and omit the extra salt from the crust if preferred.
  • Caster sugar: This is also known as “super fine sugar”. If you’re based in the US or are unsure of the processes used the country you’re in, I’d recommend going for organic sugar or checking if a particular brand is vegan. Non-organic white sugar is often processed with animal bone char in certain parts of the world.
  • Sea salt: An essential element to any pastry if you ask me!
  • Vanilla extract: This adds the most subtle hint of vanilla to the pastry which works so well with the frangipane and apple filling.
  • Plantbased milk: Such as soya, oat or almond milk.
 

ingredients for making shortcrust pastry.

Ingredients for the frangipane and apple filling

  • Apple puree: This is used as a binding agent.
  • Caster sugar: Or super fine sugar is best for this kind of baking if you ask me as the granules are smaller and incorporate easier.
  • Almond extract: If you don’t like that “marzipan” flavour I’d recommend going easy handed on the almond extract. I love the flavour it brings to the frangipane.
  • Ground almonds: One of the main ingredients for frangipane, ground almonds (not super fine almond flour) give texture and taste.
  • Baking powder: Traditional frangipane usually won’t have baking powder, however this recipe uses it as leavening agent in place of the eggs which is found in the classic version.
  • Apples: The quality of the apples you use will determine the overall quality of any apple tart so go for ones that you would be happy to eat on their own. If you grow apple trees at home, this is a wonderful way to showcase them!
  • Apricot jam: This forms the glaze for both the pastry and apples. I use Bonne Maman apricot conserve
  • All purpose flour: Again, use a gluten-free all purpose at a 1:1 ratio if needed.
 

ingredients to make french apple tart.

How to make this recipe (with step-by-step images)

(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)

Step 1: How to make vegan shortcrust pastry

  1. In your food processor, combine the all purpose flour, vegan butter, caster sugar, salt, vanilla and plantbased milk until the ingredients stick together to form a ball of dough. Wrap the dough in cling-film or place in an airtight container and refrigerate for 30 minutes.

  2. Using a rolling pin, roll out the chilled dough so that it is an inch or so larger than the circumference of the tart tin. Use the rolling pin to carefully lift the pastry over the tin and use your fingers to gently ease the pastry into the side of the tin. Use a knife to cut around the edges if needed and try to get the sides as even and smooth as possible.

  3. The next step involves blind baking the pie crust in order to par-cook and prepare it for the filling. This helps to prevent the crust becoming soggy and ensures everything is evenly baked. If you’re new to this method, thekitchn.com have a great article that explains why and how in further detail. Take a sheet of parchment paper and cut it into to a circle slightly larger than the tart. Rest it on top of the pastry and fill the base with dried beans, rice, lentils or baking beads. Blind bake in the oven for 15 minutes. Remove the beans/baking beads and place on a cooling rack to cool.

  4. Gently heat the apricot jam in a saucepan and using a pastry brush, brush about half of it over the base and sides of the pastry crust. Reserve the other half for coating the apples.

brushing shortcrust pastry with apricot glaze.

Step 2: How to make vegan frangipane

  1. In a large bowl, with an electric whisk beat the vegan butter for 1-2 minutes until light and fluffy. Add the sugar, apple sauce and almond extract and beat for another 30 seconds until incorporated. Fold the ground almonds, baking powder and flour through using a spatula until combined – do not over-mix.

  2. Transfer the frangipane to a piping bag and pipe into into the cooled pastry shell in an even layer (You can simply spoon it in if preferred).

Step 3: Apple filling with apricot glaze

  1. Quarter and core the apples and slice them very thinly. If you have a mandolin this is very helpful to get even slices. Arrange the apples in a circular assembly on top of the frangipane layer. Use the remaining apricot jam to glaze the apples with your pastry brush.

  2. Bake the apple tart at 180°C (356°F) for 40-45 minutes. Allow the tart to cool completely before removing it from the tin. The tart will rise once baked and deflate slightly once cooled (this is normal).

apple tart with fresh apples and apricot glaze.

Expert tips and FAQs

Storage instructions

Store this apple tart in an airtight container and refrigerate. Consume within 2-3 days for best results.

Can you freeze French apple tart?

Any leftover tart (not that it’s likely there will be any!) can be frozen. Make sure the tart is wrapped or packaged in an airtight container before freezing. 

Can you make this apple tart in advance?

Absolutely. There are several ways in which you prepare ahead, I would recommend getting the shortcrust pastry ready in advance if you’re looking to save some time. You can either make and freeze the shortcrust dough until ready to use, or go ahead and blind bake and refrigerate the tart shell the day before preparing the rest of the tart.

Which apples are best for this recipe?

You can pretty much use any apples of your choice here but my favourites are a good sweet eating apple. Varieties that work well include fuji, gala, pink lady and braeburn. You can also go for granny smiths if you want a little more “tart” flavour.

slice of vegan apple tart.

What to serve with this vegan apple tart

  • Eggless custard: This tart would be amazing served up with some ready made custard or you can make it from scratch using the custard filling recipe from my rhubarb and custard tart (minus the agar powder so it stays a little runny!).
  • Plant based cream: You can whip up some coconut cream with a little maple syrup or vanilla or go for an oat or soya based single cream.
  • Dairy free ice cream or yoghurt.

 

Variations

  • Puff pastry: You can also make this French apple tart with puff pastry. These days it’s usually possible to find a vegan puff pastry in the chilled or frozen section of larger supermarkets.
  • Pears: If you have a lot of pears to use up you can swap them in for the apples.
  • Cinnamon: Toss the apple slices in half a teaspoon ground cinnamon to really bring out those fall flavours.
  • Vanilla bean: To level up your vegan frangipane add seeds from half of a scraped vanilla pod.

 

Related recipes

More vegan tart recipes

 

More vegan fall dessert recipes

tart aux pommes.

Vegan French Apple Tart with Frangipane

4.56 from 9 votes
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One bite of this delicious vegan French apple tart will have you feeling like you've just visited a boulangerie-pâtisserie. With an easy shortcrust pastry, vegan frangipane filling and apricot glazed apples, this apple tart tastes sophisticated and fancy, all while being completely eggless and dairy-free. Perfect for making the most of apple season.
Prep Time 1 hr 15 mins
Cook Time 1 hr
Total Time 2 hrs 15 mins
Servings 10

INGREDIENTS

PASTRY

  • 1 ¼ cups all purpose flour
  • 3.5 oz vegan butter
  • 2 tbsp caster sugar (super fine) or granulated sugar
  • ¼ tsp sea salt
  • ½ tsp vanilla extract
  • 1 tbsp plantbased milk
  • 4 tbsp apricot jam

FRANGIPANE

  • ¼ cup vegan butter softened
  • ¼ cup caster sugar (super fine)
  • ¼ cup apple puree
  • ½ tsp almond extract
  • ½ cup ground almonds
  • ½ tsp baking powder sifted
  • 4 tbsp all purpose flour sifted

APPLE LAYER

  • 2 apples fuji, gala, pink lady or braeburn work well
  • apricot jam reserved from above
  • toasted flaked almonds optional garnish

INSTRUCTIONS

PASTRY

  • In your food processor, combine the all purpose flour, vegan butter, caster sugar, salt, vanilla and plantbased milk until the ingredients stick together to form a ball of dough. Wrap the dough in cling-film or place in an airtight container and refrigerate for 30 minutes. Meanwhile preheat your oven to 180°C (356°F). Lightly grease the base and sides of a round 9" tart tin with some oil or vegan butter, if desired you can also line the base with parchment paper.
  • Using a rolling pin, roll out the chilled dough so that it is an inch or so larger than the circumference of the tart tin. Use the rolling pin to carefully lift the pastry over the tin and use your fingers to gently ease the pastry into the side of the tin. Use a knife to cut around the edges if needed and try to get the sides as even and smooth as possible.
  • Take a sheet of parchment paper and cut it into to a circle slightly larger than the tart. Rest it on top of the pastry and fill the base with dried beans, rice, lentils or baking beads. Blind bake in the oven for 15 minutes. Remove the beans/baking beads and place on a cooling rack to cool.
  • Gently heat the apricot jam in a saucepan and using a pastry brush, brush about half of it over the base and sides of the pastry crust. Reserve the other half for coating the apples.

FRANGIPANE

  • In a large bowl, with an electric whisk beat the vegan butter for 1-2 minutes until light and fluffy. Add the sugar, apple sauce and almond extract and beat for another 30 seconds until incorporated. Fold the ground almonds, baking powder and flour through using a spatula until combined - do not over-mix.
  • Transfer the frangipane to a piping bag and pipe into into the cooled pastry shell in an even layer (You can simply spoon it in if preferred).

APPLE LAYER

  • Quarter and core the apples and slice them very thinly. If you have a mandolin this is very helpful to get even slices. Arrange the apples in a circular assembly on top of the frangipane layer. Use the remaining apricot jam to glaze the apples with your pastry brush.
  • Bake at 180°C (356°F) for 40-45 minutes. Allow the tart to cool completely before removing it from the tin. The tart will rise once base and deflate slightly once cooled (this is normal). For best results chill the tart for a couple of hours before serving and top with flaked almonds for garish if desired.

RECIPE NOTES

 

STORAGE INSTRUCTIONS

Store this apple tart in an airtight container and refrigerate. Consume within 2-3 days for best results.

FREEZING INSTRUCTIONS

Any leftover tart (not that it’s likely there will be any!) can be frozen. Make sure the tart is wrapped or packaged in an airtight container before freezing. 

HOW TO PREP AHEAD

Get the shortcrust pastry ready in advance if you’re looking to save time. Make the dough ahead and freeze until ready to use, or blind bake and refrigerate the tart shell the day before preparing the rest of the tart.

 

SERVING SUGGESTIONS

  • Eggless custard: Serve with vegan ready made custard or you can make it from scratch using the custard filling recipe from my rhubarb and custard tart (minus the agar powder so it stays a little runny!).
  • Plant based cream: Whip up 1 cup coconut cream with 2 teaspoons maple syrup and 1 tsp vanilla extract or go for an oat or soya based single cream.
  • Dairy free ice cream or yoghurt

 

VARIATIONS

  • Puff pastry: Use ready made vegan puff pastry in place of the shortcrust.
  • Pears: Swap out apples for pears.
  • Cinnamon: Toss the apple slices in half a teaspoon ground cinnamon to really bring out those fall flavours.
  • Vanilla bean: To level up your vegan frangipane add seeds from half of a scraped vanilla pod

NUTRITION

Calories: 262kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 185mg | Potassium: 77mg | Fiber: 2g | Sugar: 16g | Vitamin A: 638IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg
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