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Vegan No-Crust Raspberry Tart {gluten-free}

A baking classic (frangipane fruit tart), remade into a 1-bowl, vegan no-crust raspberry tart! It is ready to bake in well under 10 minutes and is as gorgeous as it is delicious. Vary the fruit according to what is in season or what you have on hand.
vegan no-crust raspberry almond tart on a white cake plate and a pink and white napkin alongside

When it comes time to make a special dessert, I’ve got you covered. I re-invented one of my favorite tart fillings (frangipane) and turned it into an all-in-one, no-crust beauty of a dessert that is every bit as delicious as it is easy to make.

What is Frangipane?

You have likely had frangipane at least once, or many times, even if the name is new to you.

The essential combination is finely ground nuts (typically almonds or walnuts), butter, sugar and eggs, blended into a creamy filling. It is a classic, spread into buttery tart shells, topped with fruits, and baked. It is also used in a variety of other luscious pastries.

a slice of vegan no-crust raspberry almond tart on a white plate with fresh raspberries

Vegan Frangipane

My version is a departure from tradition in two ways:

  • It is egg-free (and dairy-free, too)
  • It is a crust-less, all-in-one tart! The frangipane filing is like a moist-tender almond cake, so why fuss with making a crust? Easy!

A complete list of ingredients, quantities, and directions can be found in the recipe card at the end of this post.

Ingredients

  • Almond flour. Use finely milled almond flour for the best results.
  • Natural cane sugar. I used natural cane sugar for its light color and flavor, but you can use an equal amount of regular granulated sugar or coconut sugar (note: coconut sugar will produce a darker tart with a slight molasses flavor).
  • Tapioca starch. Also labeled tapioca flour. An equal amount of arrowroot, potato starch, or cornstarch (if you eat corn) can be used in its place.
  • Baking powder. Use fresh baking powder for the best results. Also, be sure to use baking powder, not baking soda; they have very different strengths and work differently.
  • Salt. Use fine sea salt or regular table salt.
  • Vegan (plant) butter. Use stick-style vegan butter, as opposed to tubs or spreads. The latter options have significantly more water than the solid stick plant butter and will not produce the same results.
  • Nondairy milk. Use any variety of nondairy milk you prefer.
  • Vanilla extract. Pure vanilla has the best flavor, but use what you have and can afford.
  • Almond extract. Pure almond extract is best, but use what you have.
  • Fresh raspberries. Be sure to use fresh, not frozen raspberries. I love frozen fruit, but frozen raspberries do not work well for this tart (they leak).
  • Optional: Maple syrup. I use this to glaze the tart and give it some sheen. However, using it is optional.

Step by Step Instructions

This is a quick and easy recipe with simple steps that any level baker can follow with success.

Step 1: Preheat the Oven & Prep the Pan

Preheat the oven to 350F (180C) and lightly spray or grease the inside of a 9-inch (22.5 cm) tart pan (preferably one with a removable bottom).

If you do not have a tart pan, use a 9-inch (22.5 cm) pie plate/pan in its place. A square 9-inch baking pan will also work just fine.

Step 2: Mix the Ingredients in One Bowl

In a large mixing bowl,whisk the almond flour, sugar, tapioca starch, baking powder and salt until blended. Add the melted vegan butter, nondairy milk, vanilla extract, and almond extract. Whisk or stir until completely combined. The batter will be thick.

glass bowl filled with the dough for vegan no-crust raspberry almond tart

Step 2: Spread Batter in Pan

Scrape and spread the thick almond batter (that’s the frangipane) into the prepared tart pan. Take care to spread the batter evenly, especially to the fluted edges. If the edges are spread thinner than the center of the tarts, they will be overly brown before the tart is finished baking.

dough for vegan no-crust raspberry almond tart spread in a metal tart pan

Step 3: Add the Raspberries

Add the fresh raspberries by gently pressing them down into the batter. You can add them in a decorative, whimsical, or totally haphazard manner! However, try to space the raspberries evenly apart so that the tart has full raspberry coverage :).

I prefer to have the tips of the berries facing up (traditional), but you can be nontraditional and place them on their sides or upside down. This tart is already unconventional, so do as you please!

uncooked vegan no-crust raspberry almond tart

Step 4: Bake & Cool

Bake the tart in the preheated oven for 25 to 30 minutes until golden brown and the filling is set.

I recommend checking the tart at the 15 to 20 minutes mark to see how the raspberries are faring. If they are getting too dark at the tips, loosely caver the tart with a sheet of aluminum foil.

Transfer to a cooling rack and cool completely.

baked vegan raspberry tart cooling on a cooling rack

Step 5: Add an Optional Glaze

The tart is finished, unless you wish to add a bit of sheen.

Melted red currant jelly or apple jelly is often used on fruit tart. I decided to (continue to) keep it simple and brush on a a bit of maple syrup. It does not have the same lacquered look of melted jelly, but it looks (and tastes) perfect to me.

close up of vegan no-crust raspberry almond tart being brushed with maple syrup

If you used a removable tart pan, remove the tart to a serving plate or platter. If you used a traditional dish (pie pan, plain tart pan, or square pan), there is no need to remove the tart.

Pretty gorgeous for such a quick preparation, right?

close up of the side of a glazed vegan no-crust raspberry almond tart on a white cake stand

Slice the tart into wedges and serve, plain, or with your favorite accompaniment.

Happy Baking!

singleslice of vegan no-crust raspberry almond tart on a white plate with fresh raspberries

FAQ

Q: What is vegan butter?

A: in short, it is what we used to call margarine. It is a nondairy alternative to butter. These days, you can find some excellent, all-natural versions (often labeled “plant butter”) in regular supermarkets. Be sure to use solid, stick-style vegan butter, not spreads or tub-style (these have higher water content than the stick varieties).

Q: I know this this is called a no-crust raspberry tart, but can I use other berries or fruits?

A: Yes! Use blueberries, blackberries, stone fruits (peaches, apricots, plums) or slices of pear.

Q: How should I store the tart?

A: Store the tart, in a covered cake or pie keeper at cool room temperature for 1 day, or loosely covered in the refrigerator for up to 3 days.

Q: Can I use another sweetener besides natural cane sugar?

A: Yes! An equal amount of regular granulated sugar can be used in place of the natural cane sugar. If you are fine with a darker-colored tart, you can also use an equal amount of coconut sugar. For a sugar-free option, use an equivalent amount of granulated sugar-free sweetener that is marked as suitable for baking.

Q: Is there an alternative to tapioca flour?

A: I have only tested this with tapioca flour. However, an equal amount of arrowroot starch, potato starch or corn starch should work fine as substitutes.

More Easy, Special Occasion Desserts to Try

Yield: 10

Vegan No-Crust Raspberry Tart {gluten-free, grain-free}

baked vegan no-crust raspberry almond tart on a white cake plate

A baking classic (frangipane fruit tart), remade into a 1-bowl, vegan no-crust raspberry tart! Fast to make and bake, it is as gorgeous as it is delicious. Vary the fruit according to what is in season or what you have on hand.

Ingredients

  • 2 cups (224 g) blanched almond flour
  • 2/3 cup (128 g) natural cane sugar (see notes for options)
  • 2 tablespoons (20 g) tapioca flour
  • 1 teaspoon (4 g) baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick / 112 g) vegan butter, melted
  • 1/4 cup (60 mL) nondairy milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 and 1/2 cups (185 g) fresh raspberries

Instructions

  1. Preheat oven to 350F (180C) and lightly spray or grease the inside of a 9-inch (22.5 cm) tart pan (preferably one with a removable bottom; see notes for options).
  2. In a large mixing bowl,whisk the almond flour, sugar, tapioca starch, baking powder and salt until blended. Add the melted vegan butter, nondairy milk, vanilla extract, and almond extract. Whisk or stir until completely combined.
  3. Scrape and spread the thick almond batter into the prepared tart pan. Take care to spread the batter evenly, especially to the fluted edges.
  4. Bake the tart in the preheated oven for 25 to 30 minutes until golden brown and the filling is set. If needed, loosely cover the tart with foil during the second half of baking if the raspberries are getting too dark.  Transfer to a cooling rack and cool completely.

Notes

Storage: Store the tart, in a covered cake or pie keeper at cool room temperature for 1 day, or loosely covered in the refrigerator for up to 3 days.

Pan Options: If you do not have a tart pan with a removable bottom, use a 9-inch (22.5 cm) pie plate/pan in its place, or a plain tart pan (without the removable bottom). A square 9-inch (22.5 cm) baking pan will also work just fine.

Sugar Options: An equal amount of regular granulated sugar can be used in place of the natural cane sugar. If you are fine with a darker-colored tart, you can also use an equal amount of coconut sugar. For a sugar-free option, use an equivalent amount of granulated sugar-free sweetener that is marked as suitable for baking.

Tapioca Options: I have only tested this with tapioca flour. However, an equal amount of arrowroot starch, potato starch or corn starch should work fine as substitutes.

Nutrition Information

Serving Size

1/10 of tart

Amount Per Serving Calories 274Total Fat 20.2gSaturated Fat 3.2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 190.6mgCarbohydrates 21.8gFiber 3.7gSugar 15gProtein 5g

Did you make this recipe?

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Diane Nielsen

Monday 16th of August 2021

When I press 2X or 3X, the number of grams does not re-calculate. Otherwise, I love and appreciate your recipes!

June

Saturday 14th of August 2021

This looks delicious! Can't wait to try it.

June

Lisa

Saturday 14th of August 2021

Camilla you are so talented! What are your tips if we use frozen berries?

Also could we use fresh cranberries?

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