Gluten-Free Apricot Almond Tart Recipe
Updated Feb 15, 2021, Published Apr 08, 2019
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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 Apricot Almond Tart Recipe
Ingredients
- 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)
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can I free this almond tart if I make it ahead by two days?
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
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!
Glad you like it Stephanie!
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!!
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.
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!