Gluten Free Apricot Almond Tart Recipe

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by Carol Kicinski on July 30, 2009

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Gluten Free Apricot Almond Tart Recipe

For years I lived in an area of California that was once a fruit orchard valley before it became Silicon Valley. We had eleven fruit trees on our property including several apricot trees.

Every summer it was a race to use up the fragile, sun ripened apricots before the birds got to them or worse before the little hellions that were my boys decided that the apricots were the perfect summer version of a snowball and began to toss the honey nectar filled orbs at each other turning my yard and patios into a sticky, oozing mass of coral colored gunk.

The boys have long since grown and for the most part have stopped making messes that I have to clean up and we have moved to the other side of the continent but come summer my thoughts still turn to ways I can make the most of the short apricot summer season.

The base of this Gluten Free Apricot Almond Tart is a gluten free almond mixture, which is not too sweet and really lets the apricots shine. Best of all, it is easy to prepare and the oven does most of the work.

Gluten Free Apricot Almond Tart

 

Gluten Free Apricot Almond Tart Recipe

Ingredients

6 tablespoons melted butter or non-dairy butter substitute such as Earth Balance, cooled slightly plus more butter for preparing the pan
3 tablespoons powdered sugar plus more for preparing the pan and dusting on top
1 ¾ cups ground almond meal
3 large eggs – slightly beaten
Pinch of salt
¼ cup honey
8 large fresh apricots, halved, pitted and then halved again (if apricots are not in season then canned will work fine, cut each half in half again)

Directions

Preheat over to 350 degrees. Grease a 9 inch springform pan with butter or non-dairy butter substitute and then dust with powdered sugar, tapping out the excess.

In a large mixing bowl combine the melted butter, powdered sugar, ground almonds, eggs, salt and honey. Mix very well with a whisk until lumps disappear and pour into prepared pan.

Arrange the apricots in concentric circles on top of the batter. You want the edges of the apricots to stick out of the batter a bit.

Bake for 40 – 50 minutes or until browned and set. Rotate the dish twice while baking for even browning.

Let cool and remove from springform pan. Dust with additional powdered sugar. Serve warm or at room temperature.

Servings

This Gluten Free Apricot Almond Tart recipe serves 8 – 10

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.


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{ 26 comments… read them below or add one }

Lauren July 30, 2009 at 1:30 pm

I love apricots and almonds, so this sounds perfect =D!!

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Helene July 30, 2009 at 11:18 pm

Must be so hard to come up with beautiful gluten-free like this one. Love the picture.

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Ashley White July 30, 2009 at 11:18 pm

This Apricot Almond Tart looks absolutely scrumptious! Can't wait to try this lovely little treat :)

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Shirley July 31, 2009 at 5:03 am

Wow, stunning, Carol! I like your new site design … clean and fresh with your awesome photos of your equally awesome food. :-)

Shirley

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Erin Swing July 31, 2009 at 6:39 am

OMG! When can I come over? Yummmmm

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Kerrie aka GFShaolin July 31, 2009 at 10:56 am

I have a thing for almond crusts…and apricots! This looks amazing.

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Trent July 31, 2009 at 4:21 pm

What a great recipe! And gluten-free too! Apricots are truly "Summer's Precious Fruit".

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Amy Green (Simply Sugar and Gluten-Free) July 31, 2009 at 8:10 pm

This sounds so much like an apple cake I recently made…which is why I know that this is one of those desserts perfect for a woman's lunch or dinner. Tons of fruit and full of flavor but not heavy at all. And, beautiful, as always!

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Mrs. Ed August 4, 2009 at 10:07 am

This looks gorgeous and very yummy. I had to print this out, I just couldn't resist. Eddie will love this! Even your grain-free recipes look amazing!

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Alta August 18, 2009 at 10:30 am

I have been contemplating a peach tart (GF) and haven't tried it yet…this sounds like an amazingly simple version! Apricots are not very easy to come by around here, so I might just substitute some good ol' Texas peaches, but this looks gorgeous and delicious!

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Sophie August 28, 2009 at 7:38 pm

This is really gorgeous. Your photos are stunning :). Congrats on the cookbook deal :)!

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Mrs. Ed August 29, 2009 at 6:40 am

I tried this, not only was it good but it got approval from my son as well (a very tough thing to do). I did replace the powdered sugar with 1 1/2 TBSP honey (for the SCD). I also was lazy and baked it in a square pyrex dish, but it still came out pretty (which enticed my son to try something new). This will now be part of our repetoire at home. Thanks!

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Anonymous January 17, 2010 at 10:46 am

Nice brief and this post helped me alot in my college assignement. Thanks you for your information.

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Anonymous October 4, 2010 at 10:22 pm

last few days our group held a similar talk on this subject and you show something we haven't covered yet, thanks.

– Laura

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Olya October 20, 2010 at 12:11 pm

Hi Carol, it looks amazing. I was just wondering 350 degrees is it farenheit or celcius?

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Sleepinghorse March 7, 2011 at 4:21 am

I made this tonight and it is probably the best dessert I have made so far, since being gluten free. I didn’t have enough apricots so I used a mixture of fresh apricots and plums. Delicious. It didn’t look as nice as yours but it still tasted good. When I put it on my blog, I’ll use the code below to link back. Thank you.

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Adina June 30, 2011 at 12:43 am

Love this recipe! It’s wonderful! I made the original with apricots and just made a different version with hazelnut meal, fresh cherries, and mini chocolate chips.

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Carol Kicinski June 30, 2011 at 10:01 pm

Thanks for letting me know Adina! Your version sounds wonderful, I must try that!

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Joanne M March 9, 2012 at 7:12 pm

This is gorgeous! I had to use canned apricots (hey its March in Ontario, Canada) and so instead of the honey, I used a 1/4 cup of sugar free Smuckers apricot jam…just to ‘bump’ up the fruit flavour, and a small handful of sliced almonds sprinkled over the top. This and a cup of fresh brewed tea on a dull grey winter day, makes me a happy celiac.

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Carol Kicinski March 10, 2012 at 6:47 am

Aww, thanks Joanne! I am glad you enjoyed it and that you made it your own!

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Vanessa February 5, 2013 at 11:50 pm

I made this today. It was delicious! I added a bit of speculas (a Dutch spice mix with cinammo n and nutmeg). Thanks for the recipe – I will definitely make this again :)

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Carol Kicinski February 7, 2013 at 4:34 pm

Thanks so much for reporting back Vanessa – the spice mix sounds wonderful!

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eli sedaghatinia June 16, 2013 at 2:30 am

hello there…
im wondering….is there any baking powder or baking soda in this!
if not…..does the cake raise at all and is fluffy and light enough with all that fruit!
thank you for such great recipe…..im going to make it soon and perhaps sunstitude coconut butter with butter to see what happens!

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Carol Kicinski June 19, 2013 at 11:11 am

Hi There, no – no baking powder or soda. The eggs give it the rise they need. Good luck and I hope you enjoy the recipe.

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Michelle December 1, 2017 at 11:05 am

Can I free this almond tart if I make it ahead by two days?

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Carol Kicinski December 1, 2017 at 3:49 pm

Hi Michelle,

Yes, I think that should work just fine. You could cut it before you freeze it, that way you can take out only what you need and maybe see if it works better to thaw it at room temperature or to heat it in the oven or microwave.
Let me know how it goes!

xo,
Carol

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