This 100 percent plant-based tart is simple and wholesome—the perfect way to celebrate a bounty of fresh apricots in the summer. The almonds in the crust and topping add a sweet, crunchy bite. Want to make it on your own? Here’s everything you’ll need to know. Nutrition Information (per slice): Calories: 155; Protein: 3 grams; Fat: 8 grams; Carbs: 18 grams; Sugars: 10 grams Recipe and photo by Sharon Palmer, R.D.N., The Plant-Powered Dietitian and author of Plant-Powered for Life

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Makes 12 servings

Prep time 20 min.

Cook time 53 min.

Ingredients

For the crust: ½ cup white whole-wheat flour ½ cup all-purpose flour ½ cup almond meal ¼ cup coconut palm sugar (or brown sugar) 1/3 cup dairy-free margarine 1 Tbsp chia seeds 3 Tbsp water For the filling 10 apricots, pitted, quartered ½ lemon, juiced 2 Tbsp honey or agave nectar ½ tsp vanilla extract ¼ cup slivered almonds

How to make it

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

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This 100 percent plant-based tart is simple and wholesome—the perfect way to celebrate a bounty of fresh apricots in the summer. The almonds in the crust and topping add a sweet, crunchy bite. Want to make it on your own? Here’s everything you’ll need to know.

Nutrition Information (per slice): Calories: 155; Protein: 3 grams; Fat: 8 grams; Carbs: 18 grams; Sugars: 10 grams

Recipe and photo by Sharon Palmer, R.D.N., The Plant-Powered Dietitian and author of Plant-Powered for Life

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 12 servings

Prep time 20 min.

Cook time 53 min.

Ingredients

For the crust: ½ cup white whole-wheat flour ½ cup all-purpose flour ½ cup almond meal ¼ cup coconut palm sugar (or brown sugar) 1/3 cup dairy-free margarine 1 Tbsp chia seeds 3 Tbsp water For the filling 10 apricots, pitted, quartered ½ lemon, juiced 2 Tbsp honey or agave nectar ½ tsp vanilla extract ¼ cup slivered almonds

How to make it

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

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Makes 12 servings

Prep time 20 min.

Cook time 53 min.

Ingredients

For the crust: ½ cup white whole-wheat flour ½ cup all-purpose flour ½ cup almond meal ¼ cup coconut palm sugar (or brown sugar) 1/3 cup dairy-free margarine 1 Tbsp chia seeds 3 Tbsp water For the filling 10 apricots, pitted, quartered ½ lemon, juiced 2 Tbsp honey or agave nectar ½ tsp vanilla extract ¼ cup slivered almonds

How to make it

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

Makes 12 servings

Prep time 20 min.

Cook time 53 min.

Prep time 20 min.

Cook time 53 min.

Prep time

20 min.

Cook time

53 min.

Ingredients

  • For the crust:
  • ½ cup white whole-wheat flour
  • ½ cup all-purpose flour
  • ½ cup almond meal
  • ¼ cup coconut palm sugar (or brown sugar)
  • 1/3 cup dairy-free margarine
  • 1 Tbsp chia seeds
  • 3 Tbsp water
  • For the filling
  • 10 apricots, pitted, quartered
  • ½ lemon, juiced
  • 2 Tbsp honey or agave nectar
  • ½ tsp vanilla extract
  • ¼ cup slivered almonds

How to make it

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

Preheat oven to 375˚ F.

Mix flours, almond meal and coconut palm sugar together.

Cut in dairy-free margarine until crumbly.

Mix chia seeds in water a few minutes to make a gel. Stir into pastry.

Pour pastry dough into a 9-inch tart pan with removable bottom. Pat evenly into pan. Prick with fork. Bake for 8 minutes.

Remove tart crust from oven and arrange apricots over tart shell with skins facing down. Mix lemon juice honey or agave nectar and vanilla in a small dish. Drizzle over the apricots and return to oven. Bake at 375˚ F for 25 minutes.

Remove tart from oven and sprinkle with almonds. Bake at 375˚ F for an additional 20 minutes until golden and tender.

Remove, cool slightly, and serve on a platter.

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