I can never resist these vegan blueberry frangipane tarts, with their crisp pastry, jammy berries, and soft almond filling. They look bakery-worthy, but every bite is completely eggless and dairy free.

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I’m obsessed with these vegan blueberry frangipane tarts because they hit that sweet spot between sharp, jammy fruit and rich almond filling. The pastry is crisp, the middle is soft, and the blueberries burst into this glossy, tangy mess that I cannot leave alone.

I love how fancy they look while still feeling like something I’d happily eat standing at the counter. But the real pull is the contrast: flaky edges, tender frangipane, juicy berries, little almond crunch on top.

And yes, I absolutely go back for a second one and call it research. Maybe a third.

No shame here.

Ingredients

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Plain flour keeps the tart shell sturdy, crisp, and not too fancy.
Icing sugar makes the pastry tender, with a soft little sweetness.
Cold vegan butter gives those flaky edges you’ll absolutely notice.
Almond flour brings rich, nutty frangipane vibes and a bit of protein.
Caster sugar sweetens the filling without making it gritty or heavy.
Vegan yogurt helps the frangipane stay creamy, soft, and not dry.
Vanilla makes everything taste warmer, sweeter, and more bakery-like.
Lemon zest cuts through the richness, so it doesn’t feel too heavy.
Blueberries go jammy and bright, with that sweet-tart pop.
Plus, lemon juice wakes up the berries and keeps things fresh.
Cornstarch thickens the fruit, so you don’t get a soggy mess.
Flaked almonds add crunch on top, which is basically mandatory here.
Oat milk helps the pastry brown nicely, without needing egg.
Maple syrup adds shine and a tiny caramel-ish finish.
Icing sugar is optional, but it’s cute and café-looking.

Ingredient Quantities

200 g plain all purpose flour

40 g icing sugar

pinch fine salt

140 g cold vegan butter, cubed

2 to 3 tablespoons ice cold water

150 g almond flour

100 g caster sugar

80 g vegan butter, softened

2 tablespoons plain unsweetened vegan yogurt

1 teaspoon vanilla extract

1 tablespoon cornstarch

zest of 1 lemon

pinch fine salt (for frangipane)

300 g fresh or frozen blueberries

50 g granulated sugar

1 tablespoon lemon juice

1 teaspoon cornstarch mixed with 1 tablespoon cold water (for blueberry filling)

30 g flaked or sliced almonds

1 to 2 tablespoons oat milk or other plant milk (for glazing)

1 tablespoon maple syrup (optional, for glaze)

icing sugar for dusting (optional)

How to Make this

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1. Make the pastry: whisk 200 g plain flour, 40 g icing sugar and a pinch of fine salt in a bowl, rub in 140 g cold cubed vegan butter until mixture resembles breadcrumbs, then add 2 to 3 tablespoons ice cold water a little at a time until it just comes together; shape into a disc, wrap and chill for 30 minutes.

2. Prepare the frangipane: beat 80 g softened vegan butter with 100 g caster sugar until creamy, stir in 150 g almond flour, 2 tablespoons plain unsweetened vegan yogurt, 1 teaspoon vanilla extract, 1 tablespoon cornstarch, zest of 1 lemon and a pinch of fine salt until smooth; set aside in the fridge.

3. Make the blueberry filling: combine 300 g fresh or frozen blueberries with 50 g granulated sugar and 1 tablespoon lemon juice in a small saucepan, heat gently until the berries release juices, then stir in 1 teaspoon cornstarch mixed with 1 tablespoon cold water and cook until slightly thickened; cool.

4. Preheat oven to 180 C (350 F). Roll out chilled pastry on a floured surface to about 3 mm thickness and line a 12 hole tart tin or several small tartlet tins, trimming excess and pricking bases with a fork.

5. Parbake the pastry shells for 10 minutes blind or until just set; remove weights and bake for another 3 to 5 minutes until dry but not browned; reduce oven to 170 C (340 F) if needed.

6. Spoon or pipe frangipane into the warm tart shells, filling about two thirds full, then top each with a spoonful of the cooled blueberry filling, leaving a little frangipane visible around the edges.

7. Scatter 30 g flaked or sliced almonds over the tarts and bake for 20 to 25 minutes or until the frangipane is set and golden and the almonds are lightly toasted.

8. Make the glaze: mix 1 to 2 tablespoons oat milk with 1 tablespoon maple syrup if using, brush gently over hot tarts to give a shine.

9. Cool the tarts in the tin for 10 minutes, then transfer to a wire rack to cool completely; dust with icing sugar if desired before serving.

Equipment Needed

1. Digital kitchen scale
2. Mixing bowls (one large, one small)
3. Whisk and wooden spoon
4. Pastry cutter or fingertips for rubbing in butter
5. Rolling pin and bench scraper
6. 12-hole tart tin or individual tartlet tins
7. Baking beans or blind-baking weights and a baking tray
8. Small saucepan and heatproof spatula
9. Pastry brush and wire cooling rack

FAQ

Can I make the pastry and frangipane ahead of time? Yes. Pastry dough can be wrapped and chilled up to 2 days or frozen for 1 month. Frangipane keeps in the fridge up to 2 days or can be made while pastry chills.

Can I use frozen blueberries? Yes. Keep them frozen and do not thaw before adding to the filling to prevent excess juice. You may need to cook the filling a little longer to thicken.

How do I prevent a soggy tart base? Blind bake the tart shells until just golden, then brush with a thin layer of melted vegan butter or a cornstarch slurry and return to the oven for a minute before adding frangipane and blueberries.

Can I make this gluten free? Replace the plain flour in the crust with a 1-to-1 gluten free baking blend and add 1 to 2 teaspoons xanthan gum if the blend does not contain it. Press gently and chill well before rolling.

How should I store leftovers? Store cooled tarts in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving or warm slightly in a low oven for 5 to 8 minutes.

Can I swap the almonds or sugar? For nuts: sliced or chopped almonds give the best frangipane texture, but you can try other nut flours with small adjustments to moisture. For sugar: swap caster or granulated sugar for coconut sugar or fine brown sugar, noting the flavor will be deeper and color darker.

Blueberry Frangipane Tarts (Vegan) Recipe Substitutions and Variations

Vegan butter (cold, for pastry): cold coconut oil, chilled vegetable shortening, or a vegan margarine with at least 80% fat
Almond flour: finely ground hazelnut flour, oat flour plus 10 to 15 g extra fat, or a 1:1 mix of ground almonds and plain flour for structure
Plain unsweetened vegan yogurt: silken tofu blended until smooth, dairy free sour cream, or unsweetened soy yogurt
Cornstarch (for filling and frangipane): tapioca starch, arrowroot powder, or potato starch

Pro Tips

1) Chill everything. Keep the vegan butter and the assembled pastry well chilled so the crust stays tender and flaky. If the dough warms while you roll it, pop it back in the fridge for 10 to 15 minutes rather than overworking it.

2) Prevent a soggy base by fully blind baking until the shell feels dry and set, not just barely coloured. Dock the bottom and use baking beans or rice for good contact. Brush a thin layer of melted vegan butter or a little beaten plant milk onto the parbaked shell before adding fillings to create a moisture barrier.

3) Treat frozen blueberries gently. If using frozen fruit, do not thaw completely before cooking the filling; heat them straight from frozen so they release juice gradually and retain shape better. Cook the filling until it is just thickened and cool it fully before layering on the frangipane to avoid making the almond filling runny.

4) Keep the frangipane manageable. Pipe or spoon it to about two thirds full so the almonds and blueberry layer sit proudly on top. If the frangipane starts to brown too quickly in the oven, tent the tarts loosely with foil to let the centre finish cooking without overbrowning the edges.

Blueberry Frangipane Tarts (Vegan) Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

545

kcal

Equipment: 1. Digital kitchen scale
2. Mixing bowls (one large, one small)
3. Whisk and wooden spoon
4. Pastry cutter or fingertips for rubbing in butter
5. Rolling pin and bench scraper
6. 12-hole tart tin or individual tartlet tins
7. Baking beans or blind-baking weights and a baking tray
8. Small saucepan and heatproof spatula
9. Pastry brush and wire cooling rack

Ingredients

200 g plain all purpose flour
40 g icing sugar
pinch fine salt
140 g cold vegan butter, cubed
2 to 3 tablespoons ice cold water
150 g almond flour
100 g caster sugar
80 g vegan butter, softened
2 tablespoons plain unsweetened vegan yogurt
1 teaspoon vanilla extract
1 tablespoon cornstarch
zest of 1 lemon
pinch fine salt (for frangipane)
300 g fresh or frozen blueberries
50 g granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon cold water (for blueberry filling)
30 g flaked or sliced almonds
1 to 2 tablespoons oat milk or other plant milk (for glazing)
1 tablespoon maple syrup (optional, for glaze)
icing sugar for dusting (optional)

Directions

Make the pastry: whisk 200 g plain flour, 40 g icing sugar and a pinch of fine salt in a bowl, rub in 140 g cold cubed vegan butter until mixture resembles breadcrumbs, then add 2 to 3 tablespoons ice cold water a little at a time until it just comes together; shape into a disc, wrap and chill for 30 minutes.
Prepare the frangipane: beat 80 g softened vegan butter with 100 g caster sugar until creamy, stir in 150 g almond flour, 2 tablespoons plain unsweetened vegan yogurt, 1 teaspoon vanilla extract, 1 tablespoon cornstarch, zest of 1 lemon and a pinch of fine salt until smooth; set aside in the fridge.
Make the blueberry filling: combine 300 g fresh or frozen blueberries with 50 g granulated sugar and 1 tablespoon lemon juice in a small saucepan, heat gently until the berries release juices, then stir in 1 teaspoon cornstarch mixed with 1 tablespoon cold water and cook until slightly thickened; cool.
Preheat oven to 180 C (350 F). Roll out chilled pastry on a floured surface to about 3 mm thickness and line a 12 hole tart tin or several small tartlet tins, trimming excess and pricking bases with a fork.
Parbake the pastry shells for 10 minutes blind or until just set; remove weights and bake for another 3 to 5 minutes until dry but not browned; reduce oven to 170 C (340 F) if needed.
Spoon or pipe frangipane into the warm tart shells, filling about two thirds full, then top each with a spoonful of the cooled blueberry filling, leaving a little frangipane visible around the edges.
Scatter 30 g flaked or sliced almonds over the tarts and bake for 20 to 25 minutes or until the frangipane is set and golden and the almonds are lightly toasted.
Make the glaze: mix 1 to 2 tablespoons oat milk with 1 tablespoon maple syrup if using, brush gently over hot tarts to give a shine.
Cool the tarts in the tin for 10 minutes, then transfer to a wire rack to cool completely; dust with icing sugar if desired before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.