Can I make apricot tart with lavender sugar [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

What makes apricot tart with lavender sugar [vegan, gluten-free] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does apricot tart with lavender sugar [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is apricot tart with lavender sugar [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Apricot Tart With Lavender Sugar
[Vegan, Gluten-Free]

DK By: Deniz Kilic

Author Bio

Hi there, this is Deniz from Healthy On Green! I'm an ethical vegan who loves... Read More

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Apricot Tart With Lavender Sugar [Vegan, Gluten-Free]

525

6-8

Dairy Free

This apricot tart is a delicious treat for all ages. The simple, shortbread crust is topped with a luxurious pudding and finished off with some caramelized, lavender apricots that make this the perfect dessert for a special occasion.

Ingredients You Need for Apricot Tart With Lavender Sugar [Vegan, Gluten-Free]

For the Dough:

1 3/5 cups wheat or gluten-free flour
4.4 ounces almonds, ground
3 teaspoons carob kernel flour
1 pack vanilla sugar
1 tablespoon chia seeds
2 tablespoons sugar
1/3-1/2 cup vegetable oil

For the Apricots:

8.8 ounces apricots
1 tablespoon vegetable oil
1 tablespoon lavender sugar
1-2 tablespoons agave or rice syrup

For the Pudding:

1 1/3 non-dairy milk your choice
1 pack vegan pudding powder
1-2 tablespoons sugar
1/5 cup aquafaba (the water from a can of chickpeas), cooled
1 1/2 teaspoon carob kernel flour

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How to Prepare Apricot Tart With Lavender Sugar [Vegan, Gluten-Free]

For the dough, mix all the ingredients except for the oil in a bowl.
Add the oil and knead the mixture with your hands into a uniform dough. You need far less oil if you are using gluten-free flourm so add the oil slowly until the dough comes together.
Grease a baking mould and press the dough into it. Place this in the refrigerator until the filling or topping is finished.
Cut apricots in half, stoned and, if necessary, quarters. Add the oil, the sugar, and the syrup to a pan and briefly caramelize them at a medium temperature with stirring.
Turn the temperature down, add the apricots and stir everything, so that the apricots are covered with the sugar-oil mix. Now fry the apricots for a few minutes until they soften (do not boil). Put the pan aside and leave to stand for about 15 minutes.
Beat aquafaba with an electric hand mixer in a clean bowl, add the carrot kernel flour and beat for a few minutes until a cream is produced. Put the cream in a pot.
Add the pudding powder and the sugar and stir them immediately. Cook this over medium heat until it becomes creamy.
Remove the pot from the stove, stir it again for 10 to 20 seconds.
Now place the pudding into the springform pan and top it with the apricots. If desired, glaze it with a few tablespoons of the remaining sugar-oil mix. Bake the tart at 400°F for about 20 minutes until it browns.
Turn the oven down to 350°F and bake it for another 10-15 minutes. Remove the cake from the oven and let it cool slightly. Let it cool for at least 8 hours in the refrigerator.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.