Today, a recipe for a dessert that is the treat you cannot miss at breakfast: apricot tart, egg-free and butter-free!
A shell of surprising vegan shortcrust pastry that encloses wonderful apricot jam, paradise in a bite. I’ve tried many types of shortcrust pastry, all very good and valid, including oil-based shortcrust pastry or hazelnut-based, but this egg-free and butter-free version is divine.
Light, tasty, and delicate, it is ideal for those who have chosen a diet that does not contain eggs or butter, but also for those who, like me, do consume them. It has a soft but easily workable texture and is perfect for making cookies as well. Its unique and mild flavor pairs perfectly with the taste of apricot jam, creating this delicious tart that is a must-try. Naturally, the jam can be changed based on your preferences because this shortcrust pastry remains very balanced and does not overpower other flavors.
Now let’s see together, step by step, how to make this recipe.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 1 mold of 9 to 10 inches
- Cooking methods: Oven
- Cuisine: Vegan
- Seasonality: Spring, Summer, All Seasons
Ingredients for the Apricot Tart
- 1 cup cup sugar
- cup water (cold)
- 3 ½ tbsp tbsp olive oil
- 3 ½ tbsp tbsp seed oil
- 2 ¾ cups cups all-purpose flour
- 1 tbsp tbsp baking powder
- 1 ¼ cups cups apricot jam (or other flavor)
Tools
- 1 Scale
- 1 Bowl
- 1 Sieve
- 1 Pastry Board
- 1 Rolling Pin
- 1 Pastry Wheel
- 1 Tart Pan
Let’s Prepare the Egg-Free and Butter-Free Apricot Tart Together.
In a bowl, combine the sugar with water, seed oil, and olive oil, and mix with a whisk. Then add the sifted flour and baking powder to avoid lumps and mix again.
Pour the obtained dough onto a pastry board and knead it quickly until it forms a smooth and homogeneous ball. Flatten it and wrap it in plastic wrap, then place it in the fridge to rest for at least an hour.
After the resting time, take the shortcrust pastry, remove the plastic wrap, and wait a minute before rolling it out. In the meantime, cut two sheets of parchment paper slightly larger than the mold. Take the shortcrust pastry and cut a portion to use for decoration, then proceed with rolling it out. To facilitate the transfer from the pastry board to the mold, roll out the vegan shortcrust pastry between the two sheets of parchment paper. Roll it out to a thickness of 1/4 inch.
Remove the top sheet of parchment paper and gently flip the shortcrust pastry into the mold. Use a small knife to even out the edge, then use your fingers to follow the mold’s characteristic wavy shape, pressing the dough into the mold. Prick the entire bottom with a fork, then cover it with the jam.
Take the reserved shortcrust pastry and roll it out to a thickness of 1/8 to 1/4 inch, from which you will cut strips with the help of a pastry wheel. Arrange the strips on the tart to decorate it.
Bake in a preheated oven at a temperature of 350°F for about 30/35 minutes or until golden. Remove from the oven and let cool before removing it from the mold. Meanwhile, take a photo of your vegan tart (but suitable for everyone) and post it on social media tagging me (a curly girl messing around instagram and facebook) and let me know what flavor of jam you used.
A Curly Girl Recommends
The egg-free shortcrust pastry keeps well in the fridge for a couple of days wrapped in plastic wrap. Follow the detailed recipe to make it perfectly.
