Recipe courtesy of Mary Berg
Gluten-Free Maple Almond Apricot Tart
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- Level: Easy
- Total: 1 hr 55 min (includes cooling time)
- Active: 20 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 269
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 3 g
- Sugar
- 14 g
- Protein
- 5 g
- Cholesterol
- 41 mg
- Sodium
- 168 mg
This delicate, buttery tart will melt in your mouth. With their apricot and sliced almond tops, they make a pretty presentation and an even better bite of flavor.
- Level: Easy
- Total: 1 hr 55 min (includes cooling time)
- Active: 20 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 269
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 3 g
- Sugar
- 14 g
- Protein
- 5 g
- Cholesterol
- 41 mg
- Sodium
- 168 mg
Ingredients
Crust:
Filling:
Garnish:
Directions
Special equipment:
a 10-inch removable bottom tart pan- Preheat your oven to 375 degrees F (170 degrees C), lightly grease a 10-inch removable bottom tart pan and place onto a rimmed baking sheet.
- For the crust: Blitz together the oats, almond flour, sugar and salt in the bowl of a food processor, until the oats are finely ground. Add the butter and pulse until the mixture resembles coarse crumbs. Pour in 4 tablespoons of the ice water and pulse 4 to 5 times or until the dough holds together when squeezed, adding more water if needed.
- Turn the dough out into the tart pan and press across the bottom and up the sides to form a crust. Use a fork to poke a few dozen holes into the bottom of the crust and set aside in the fridge to chill while you make the filling.
- For the filling: Pulse together the oats, almond flour, salt and nutmeg in the bowl of a food processor, until the oats are finely ground. Cream the butter and 1/4 cup of the maple sugar in a large bowl until well combined. Beat in the egg, almond extract and vanilla extract. Stir in the almond flour and oat mixture just until combined.
- Spread the bottom of the crust with the apricot jam and top evenly with the almond filling. Arrange the apricots on top and sprinkle with the almonds and remaining 2 tablespoons of maple sugar.
- Bake for 35 to 40 minutes or until the apricots and crust are lightly golden.
- Allow the tart to cool completely before slicing and serving dusted with icing sugar, if desired.
