Gluten Free Apricot Almond Tart Recipe
Servings: 10 servings
Calories: 238kcal
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
Calories: 238kcal | Carbohydrates: 16g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 79mg | Potassium: 95mg | Fiber: 2g | Sugar: 12g | Vitamin A: 820IU | Vitamin C: 2.8mg | Calcium: 54mg | Iron: 1.1mg