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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This is really gorgeous. Your photos are stunning :). Congrats on the cookbook deal :)!
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!
Nice brief and this post helped me alot in my college assignement. Thanks you for your information.
last few days our group held a similar talk on this subject and you show something we haven't covered yet, thanks.
– Laura
Hi Carol, it looks amazing. I was just wondering 350 degrees is it farenheit or celcius?
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.
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.
Thanks for letting me know Adina! Your version sounds wonderful, I must try that!
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.
Aww, thanks Joanne! I am glad you enjoyed it and that you made it your own!
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 :)
Thanks so much for reporting back Vanessa – the spice mix sounds wonderful!
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!
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.