The Best Way to Make This Delicious Apricot Almond Tart

summer desserts
Courtesy of photo by Sharon Palmer

This 100 percent plant-based tart is simple and wholesome—the perfect way to celebrate a bounty of fresh apricots in the summer. The almonds in the crust and topping add a sweet, crunchy bite. Want to make it on your own? Here’s everything you’ll need to know.

Nutrition Information (per slice): Calories: 155; Protein: 3 grams; Fat: 8 grams; Carbs: 18 grams; Sugars: 10 grams

Recipe and photo by Sharon Palmer, R.D.N., The Plant-Powered Dietitian and author of Plant-Powered for Life

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Prep time

20 min.

Cook time

53 min.

  • For the crust:
  • ½ cup white whole-wheat flour
  • ½ cup all-purpose flour
  • ½ cup almond meal
  • ¼ cup coconut palm sugar (or brown sugar)
  • 1/3 cup dairy-free margarine
  • 1 Tbsp chia seeds
  • 3 Tbsp water
  • For the filling
  • 10 apricots, pitted, quartered
  • ½ lemon, juiced
  • 2 Tbsp honey or agave nectar
  • ½ tsp vanilla extract
  • ¼ cup slivered almonds
Preheat oven to 375˚ F.
Mix flours, almond meal and coconut palm sugar together.
Cut in dairy-free margarine until crumbly.
Mix chia seeds in water a few minutes to make a gel. Stir into pastry.
Pour pastry dough into a 9-inch tart pan with removable bottom. Pat evenly into pan. Prick with fork. Bake for 8 minutes.
Remove tart crust from oven and arrange apricots over tart shell with skins facing down. Mix lemon juice honey or agave nectar and vanilla in a small dish. Drizzle over the apricots and return to oven. Bake at 375˚ F for 25 minutes.
Remove tart from oven and sprinkle with almonds. Bake at 375˚ F for an additional 20 minutes until golden and tender.
Remove, cool slightly, and serve on a platter.