Gluten Free Apricot Almond Tart

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 Almond Apricot Tart


3.38 from 24 votes
Gluten Free Apricot Almond Tart
Print Recipe

Gluten Free Apricot Almond Tart Recipe

Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Servings: 10 servings
Calories: 238kcal
Author: Gluten Free & More


  • 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.


Nutrition Facts
Gluten Free Apricot Almond Tart Recipe
Amount Per Serving
Calories 238 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g25%
Cholesterol 67mg22%
Sodium 79mg3%
Potassium 95mg3%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 12g13%
Protein 6g12%
Vitamin A 820IU16%
Vitamin C 2.8mg3%
Calcium 54mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Gluten Free Apricot Almond Tart Recipe

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.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Almonds Apricots Honey Nature's Yoke Optionally Dairy Free Peach Tart
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  1. Lauren
    July 30, 2009

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

  2. Helene
    July 30, 2009

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

  3. Ashley White
    July 30, 2009

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

  4. Shirley
    July 31, 2009

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


  5. Erin Swing
    July 31, 2009

    OMG! When can I come over? Yummmmm

  6. Kerrie aka GFShaolin
    July 31, 2009

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

  7. Trent
    July 31, 2009

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

  8. Amy Green (Simply Sugar and Gluten-Free)
    July 31, 2009

    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!

  9. Mrs. Ed
    August 4, 2009

    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!

  10. Alta
    August 18, 2009

    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!

  11. Sophie
    August 28, 2009

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

  12. Mrs. Ed
    August 29, 2009

    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!

  13. Anonymous
    January 17, 2010

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

  14. Anonymous
    October 4, 2010

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

    – Laura

  15. Olya
    October 20, 2010

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

  16. March 7, 2011

    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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  18. June 30, 2011

    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.

    1. June 30, 2011

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

  19. Joanne M
    March 9, 2012

    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.

    1. Gluten Free & More
      March 10, 2012

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

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  21. Vanessa
    February 5, 2013

    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 :)

    1. Gluten Free & More
      February 7, 2013

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

  22. eli sedaghatinia
    June 16, 2013

    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… going to make it soon and perhaps sunstitude coconut butter with butter to see what happens!

    1. Gluten Free & More
      June 19, 2013

      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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  24. December 1, 2017

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

    1. Gluten Free & More
      December 1, 2017

      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!


  25. stephanie mcdonald
    January 4, 2019

    I love this recipie!, I just made this using 5T coconut oil instead and tasmanian(australian) leatherwood honey which has a strong flavour. It is quite moist and tastes yummy, next time i think i would use plain honey with a touch of this leatherwood as it compliments nicely but almost over powers the apricot flavour. I think i will keep perfecting this one!

    1. Gluten Free & More
      January 4, 2019

      Glad you like it Stephanie!

    2. Ari Dayl
      March 10, 2020

      I made this the other day but I swapped out the butter for olive oil, turned out really nice (apart from the fact that I got distracted and left it in the oven an extra few mins) so it was nice and dark but absolutely delicious..will definitely make it again!!

  26. Anne
    April 9, 2019

    Besides gluten, it turns out that I am also sensitive to almonds and cashews. I am wondering if you have tried other nut meals like pecans.

    1. Gluten Free & More
      April 10, 2019

      Hi Anne,
      I haven’t tried that in this recipe but it sounds tasty! Pecans have a higher fat content so I’m not sure what that would do to the texture of the recipe (possibly nothing but I thought it was worth noting). If you try subbing with pecans maybe you can cut the ingredients in half and make a smaller version of the tart just to test it so that you don’t waste too many ingredients if it doesn’t come out right. Let me know how it goes!

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