Apricot Tart

Apricot Tart

A lovely French-style tart! There are two pastry options: home made, as in our recipe, or using ready-made.

Top Tips
To save time, home-madepastry can be made in advance and stored in a plastic bag in the fridge until needed. The apricots can also be soaked beforehand to save time. Both can be done the night before.

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Preparation time

Cook time




  • vegan-desserts


  • Home-made Pastry
  • 170g/6oz plain flour
  • 55g/2oz soya flour
  • 1tbsp caster sugar
  • 1tsp salt
  • 110g/4oz vegetable fat (frozen then grated, or use shredded veggie suet)
  • 45ml/3tbsp soya cream
  • OR 1 sheet of ready-rolled Jus-Rol shortcrust pastry
  • Filling
  • 225g/8oz dried apricots, soaked overnight
  • 225g/8oz soya cream
  • 45ml/3tbsp brandy
  • 45ml/3tbsp muscovado sugar


1. If making home-made pastry, do so now by mixing flours, sugar and salt and rubbing in vegetable fat – either by hand or in a food processor.

2. Add soya cream to the pastry to bind. Mould into a ball and refrigerate for 30 minutes.

3. Return to room temperature before rolling out . Use the home-made pastry OR the Jus-Rol sheet and use to line a 20cm/8inch tart tin. Leave about 2cm/1 inch of pastry above the tin.

4. Preheat oven at 220ºC/425ºF/Gas Mark 7.

5. Place apricots and their soaking water in a saucepan over a gentle heat and cook until tender and all the water has evaporated (about 3 minutes).

6. Blend half the apricots to a puree, add soya cream and brandy and pour into the pastry shell.

7. Arrange the rest of the apricots over the puree.

8. Then bend the sides of the pastry over onto the apricots and mark with knife to make scallop shell effect.

9. Sprinkle sugar over top and bake in preheated oven at for 15-20 minutes. Cool before slicing.

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