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 apricot season 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 apricot season and my thoughts still turn to ways I can make the most of the short time these delicious fruits are available.
Although it isn’t quite apricot season, we’re coming up on it pretty soon. Generally it’s between the end of April until mid to late July. If apricots aren’t yet available, you can use canned sliced peaches instead.
The base of this Gluten-Free Apricot Almond Tart is a gluten free almond mixture made with ground almonds, eggs (I use pasture-raised eggs from Nature’s Yoke), powdered sugar, and butter. The base 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 non-stick cooking spray
- 6 tablespoons melted butter or non-dairy butter substitute such as Earth Balance, cooled slightly
- 3 tablespoons powdered sugar, plus more for dusting on top
- 1 ¾ cups finely ground almond flour
- 3 large pastured 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 sliced canned peaches will work fine)
Preheat oven to 325 degrees. Spray a 9-inch springform pan with cooking spray generously.
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.
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