Ingredients for 1 rectangular tart
1 puff pastry – our favourite one is from Migros
1 kg apricots
100 gr ground almonds
50 gr almonds
50 gr flaxseeds
150 ml water
1/4 tsp salt
a pinch of raw vanilla powder
Instructions
This tart is very easy, so delicious and it’s vegan. We love it in summer when apricots are in season but you also could use frozen apricots when not seasonal. We like to use the organic puff pastry from Migros which has gluten but you can use any other pastry as well!
Preheat the oven at 180 C degrees with fan or 200 C degrees normal.
Let’s make the frangipane mixture first. Start by making the almond cream by blending until super smooth the raw almonds with the water. Transfer to a bowl, add the flaxseeds and leave to rest for 10-15 minutes. It takes this time for the flaxseed to expand and get the egg effect. Add then the ground almonds, salt, raw vanilla powder and maple syrup.
In a try rectangular tray (I used a roasting glass tray), unroll the puff pastry with the parchment paper. Using a fork, make some holes and then spread the frangipane.
Cut or open the ripe apricots in two and remove the kernel. Arrange the apricots (inside facing down) on the frangipane mixture. Bake for 45 minutes or until the apricots are soft. Eat warm with vanilla ice cream or leave to rest for 1 hour before storing in the fridge. I suggest to remove it from the fridge at least 30 minutes before eating it.
