Name: Vegan Apricot Tart
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: French-Inspired Vegan
Ingredients: 1 ½ cups all-purpose flour; 1/3 cup coconut oil (solid, chilled); 3 tbsp powdered sugar; 3–4 tbsp cold water; 1 pinch salt; 10–12 fresh apricots (sliced); 2 tbsp maple syrup; 1 tbsp lemon juice; 1 tbsp cornstarch; 1 tsp vanilla extract; 2 tbsp apricot jam + 1 tbsp water (glaze)

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The Story & Intro

Hi👋 I’m MARILYN a 34-year-old FROM UNITED KINGDOM gCooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone!
Cooking is about more than just food it’s about sharing stories and making memories.

I still remember the first time I made this Vegan Apricot Tart. It was a warm afternoon, the kind where sunlight pours into the kitchen and everything feels slower, softer, calmer. I had a basket of ripe apricots sitting on my counter, almost too beautiful to eat, and I knew I wanted to turn them into something special.

That’s how this Vegan Apricot Tart recipe began in my kitchen. I wanted something elegant but simple, something that felt indulgent without being heavy. As I rolled out the dough and arranged those golden apricot slices, I felt like I was creating a little piece of summer in edible form.

When it baked, the smell was incredible sweet apricots caramelizing, warm pastry turning golden, and that comforting aroma filling every corner of my home. From that moment, this Vegan Apricot Tart recipe became one of my favorites.

Why I Love Making This Recipe

There are so many reasons I love this Vegan Apricot Tart recipe, but the biggest one is how beautiful and effortless it feels.

I love how the apricots shine when baked. They turn soft, slightly jammy, and naturally sweet without needing much added sugar. It feels like nature is doing most of the work for me.

I also love that this tart is completely plant-based but still tastes rich and satisfying. The crust is flaky, the filling is fruity and bright, and every bite feels balanced. This Vegan Apricot Tart recipe proves that vegan baking doesn’t need to be complicated to be delicious.

Another reason I love it is how impressive it looks. When I bring it to the table, people always think I spent hours on it but it’s actually one of my easiest desserts.

Ingredients & Little Kitchen Secrets

For this Vegan Apricot Tart recipe, I always focus on ripe fruit and simple pantry ingredients. That’s what makes it shine.

Ingredients:

For the crust:

1 ½ cups all-purpose flour
1/3 cup coconut oil (solid, chilled)
3 tablespoons powdered sugar
3–4 tablespoons cold water
1 pinch salt

For the filling:

10–12 fresh apricots, sliced
2 tablespoons maple syrup
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 tablespoon brown sugar (optional)

For finishing:

2 tablespoons apricot jam (for glaze)
1 tablespoon water
Optional: sliced almonds

My kitchen secrets:

I always use slightly firm apricots so they hold their shape while baking.
I chill the dough before rolling to keep it flaky.
I brush apricot glaze while the tart is warm for shine and flavor.
I don’t overload sugar the fruit should shine naturally.
A pinch of salt in the crust makes everything taste richer.

These small touches make this Vegan Apricot Tart recipe taste bakery-level every time.

How I Make It, Step by Step

Making this Vegan Apricot Tart recipe is a calm and relaxing process for me.

I start by mixing flour, salt, and powdered sugar in a bowl.
I cut in the coconut oil until the mixture becomes crumbly.
I slowly add cold water until the dough comes together.
I shape it into a disk and chill it for 30 minutes.
I roll out the dough and place it into a tart pan.
I mix apricots with maple syrup, lemon juice, cornstarch, vanilla, and sugar.
I arrange the apricots neatly over the crust.
I bake at 180°C (350°F) for 35–40 minutes until golden.
I warm apricot jam with water and brush it over the tart for a glossy finish.

Every time I make this Vegan Apricot Tart recipe, I feel like I’m creating something both rustic and elegant at the same time.

How I Serve It at Home

I love serving this Vegan Apricot Tart recipe in simple, cozy ways.

Sometimes I serve it warm with coconut whipped cream. Other times I let it cool completely and slice it into neat wedges for afternoon tea.

It also tastes amazing with a scoop of vegan vanilla ice cream. The contrast between warm tart and cold cream is just perfect.

When I have guests, I serve it as the centerpiece dessert—it always gets compliments.

Storage, Reheating & Make-Ahead Tips

This Vegan Apricot Tart recipe is easy to store and enjoy later.

I store leftovers in the fridge for up to 3 days.
I reheat slices in the oven to bring back crispness.
I avoid microwaving because it softens the crust.
I can prepare the dough a day ahead and keep it chilled.
The filling can also be pre-mixed a few hours before baking.

100-Word Short Version

This Vegan Apricot Tart recipe is a light, fruity dessert made with a flaky plant-based crust and juicy baked apricots. I love how simple it is to prepare and how naturally sweet and elegant it turns out. The apricots become soft and jammy while the crust stays crisp and buttery without dairy. I always brush the tart with apricot glaze for a beautiful shine. It’s perfect for summer gatherings, tea time, or special occasions. This Vegan Apricot Tart recipe is fresh, simple, and full of natural flavor an easy dessert that feels both rustic and refined.

Recipe Card Section

⏱️ Time

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 slices

🛒 Ingredients

1 ½ cups flour
1/3 cup coconut oil
3 tbsp powdered sugar
3–4 tbsp cold water
1 pinch salt
10–12 apricots (sliced)
2 tbsp maple syrup
1 tbsp lemon juice
1 tbsp cornstarch
1 tsp vanilla extract
2 tbsp apricot jam + 1 tbsp water

👩‍🍳 Instructions

Mix flour, salt, and sugar.
Cut in coconut oil.
Add cold water to form dough.
Chill 30 minutes.
Roll dough into tart pan.
Mix apricots with filling ingredients.
Arrange over crust.
Bake 35–40 minutes at 180°C.
Brush with apricot glaze.

📝 Notes

Use ripe but firm apricots for best texture. Chill dough for flakiness. Serve warm or cold with vegan cream or ice cream. Store in fridge for up to 3 days.

🍽️ Nutrition (per slice)

Calories: 240 kcal
Fat: 11g
Carbohydrates: 34g
Protein: 3g
Fiber: 3g
Sugar: 14g
Sodium: 120mg

Conclusion

This Vegan Apricot Tart recipe will always feel special to me because it captures everything I love about baking simplicity, beauty, and seasonal fruit at its best.

Every bite feels like sunshine, soft and sweet with a buttery crust that melts in your mouth. I hope you try this Vegan Apricot Tart recipe and bring a little warmth into your kitchen.