CRUST INGREDIENTS
2 cups unbleached all-purpose fl our
pinch baking powder
4 tablespoons evaporated cane sugar
6 tablespoons Melt or other vegan
butter, chilled and cut into pieces
1 tablespoon aquafaba
1 teaspoon ice water
1 teaspoon pure vanilla extract
METHOD FOR FILLING
- Sift together fl our, baking powder
and evaporated cane sugar. - Cut in vegan butter and mix or pulse
briefl y, until mixture forms coarse
sandy crumbs. - Mix in aquafaba, water and vanilla.
Pulse until mixture just comes
together. Shape dough into a ball,
wrap tightly and refrigerate for 1
hour. Keeps refrigerated for several
days.
HOW TO ASSEMBLE
- Preheat oven to 375 degrees.
- Press dough into a 21-cm tart ring.
Prick sides and bottom with the tines
of a fork. Cover with parchment
sheet or foil and weigh it down with
raw rice or beans or if you’re a fancy
kind of person, pie weights. - Bake pie shell for 6 minutes.
Remove from oven, remove beans
(the weight), parchment or foil. - Allow pie shell to cool for a few
minutes. - Spread frangipane over the bottom
of the pie shell — it should be
enough to cover. - Drain apricots. Split the drained
apricots lengthwise. Toss with the
tablespoon of lemon juice. - Arrange apricot halves in the tart so
they cover the frangipane. - Bake for 30 minutes, or until tart
smells sweet, fragrant and is lightly
browned. - Let tart cool slightly, then brush
apricots with a tablespoon or two
apricot jam for a pretty, glazed fi nish.
Yield: 6 - 8 servings
Ellen Kanner is the award-winning
author of Feeding the Hungry Ghost:
Life, Faith and What to Eat for Dinner
(VegNews’ Book of the Year, PETA’s
debut Book of the Month Club pick),
Huffi ngton Post’s Meatless Monday
blogger, Miami Herald syndicated
columnist the Edgy Veggie and
soulful vegan writer and recipe
developer for numerous publications.A sought-after speaker, award-
winning author and infl uencer
on issues related to veganism,
kitchen literacy, conscious eating,
sustainability and farm to table, Ellen
is Gourmet Guru for the Global Pulse
Confederation and ambassador for
the American Pulse Association,
providing outreach and original
content and recipes.She lives la vida vegan in Miami.Check Out her website at:
http://www.soulfulvegan.com