APRICOT TART with almond frangipane – plant based dessert

APRICOT TART with almond frangipane - plant based dessert

Get the recipe for Apricot Tart with Frangipane
→ https://theplantbasedschool.com/apricot-tart

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🌱 For the pie crust
(Pie dish with removable base, 11 inch, 27 – 28 cm)
65 g (⅓ cups) sugar
55 g (¼ cups) sunflower oil
60 g (¼ cups) cold water
230 g (1½ cups) flour all-purpose or wholewheat
6 g (2 tsp) baking powder

🌱 For the Frangipane
150 g (1 cup) almonds
60 g (4 tbsp) sugar
60 g (¼ cup) almond milk
50 g (4 tbsp) vegan butter or margarine

🌱 For the topping
16 apricots up to 20, depending on size of apricots
4 tbsp sugar optional
1 tbsp powdered sugar optional

0:00 How to make tart crust
1:36 How to roll tart dough
2:59 How to make almond frangipane
3:59 How to fill a tart crust
5:28 How to decorate an apricot tart

These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.

Italia Plant Based
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico & Louise 🙂

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