Recipe courtesy of Mary Berg
Gluten-Free Maple Almond Apricot Tart
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 269
- Total Fat
- 16
- Saturated Fat
- 7
- Carbohydrates
- 29
- Dietary Fiber
- 3
- Sugar
- 14
- Protein
- 5
- Cholesterol
- 41
- Sodium
- 168
- Total: 1 hr 55 min (includes cooling time)
- Active: 20 min
Ingredients
Crust:
1 cup (90 grams) gluten-free rolled oats
1/2 cup (95 grams) gluten-free flour
2 teaspoons (8 grams) sugar
1/2 teaspoon kosher salt
6 tablespoons (84 grams) unsalted butter, cold and cut into pats
4 to 6 tablespoons (60 to 90 milliliters) ice water
Filling:
1/4 cup (22 grams) gluten-free rolled oats
3/4 cup (75 grams) almond flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
5 tablespoons (70 grams) unsalted butter, at room temperature
1/4 cup (60 grams) plus 2 tablespoons (30 grams) maple sugar
1 egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 cup (60 milliliters) apricot jam
6 to 8 apricots, pitted and quartered
1/4 cup (30 grams) sliced almonds
Garnish:
Icing sugar, for dusting, optional
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.