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Apricot Almond Tart

Apricot Almond Tart


  • 1/2 cup white whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup almond meal
  • 1/4 cup coconut palm sugar (or brown sugar)
  • 1/3 cup dairy-free margarine
  • 1 tablespoon chia seeds
  • 3 tablespoons water
  • 10 apricots, pitted, quartered
  • 1/2 lemon, juiced
  • 2 tablespoons agave nectar or honey
  • 1/2 teaspoon vanilla extract
  • 1/4 cup slivered almonds


  1. Preheat oven to 375 degrees F.
  2. Mix flours, almond meal and coconut palm sugar together.
  3. Cut in dairy-free margarine until crumbly.
  4. Mix chia seeds in water a few minutes to make a gel. Stir into pastry.
  5. Pour pastry dough into a 9-inch tart pan with removable bottom. Pat evenly into pan. Prick with fork. Bake for 8 minutes.
  6. Remove tart crust from oven and arrange apricots over tart shell with skins facing down.
  7. Mix lemon juice honey or agave nectar and vanilla in a small dish. Drizzle over the apricots and return to oven. Bake at 375 degrees F for 25 minutes.
  8. Remove tart from oven and sprinkle with almonds. Bake at 375 degrees F for an additional 20 minutes until golden and tender.
  9. Remove, cool slightly, and serve on a platter.


  • Recipe by Sharon Palmer, R.D., author of Plant-Powered for Life.

Nutrition Information

Per serving: 155 kcal cal., 7.5 g fat (1.5 g sat. fat), 47 mg sodium, 3 g fiber, 10 g sugar, 3 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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