Fresh apricots are synonymous with the summer season. They’re full of antioxidants, fiber, and phytonutrients. Besides eating them au natural, there are plenty of delicious ways you can enjoy the fruit to the fullest while they are still in season. This gluten-free apricot tart recipe is just one of the many ways apricots will delight your senses and surprise you with its potential.
When selecting fresh apricots, choose those that are round, plump, and firm to touch, but not rock hard. Depending on where they are in the ripening stage, the flavor profile of the tart will change. The riper the apricot, the more caramel overtones.
Instead of using regular white flour for the pastry, this tart recipe calls for an all-purpose gluten-free flour blend, which is a mixture of rice, oat, coconut, and tapioca flours, as well as cornstarch and xanthan gum. You could easily buy a gluten-free flour blend at your local health food store, but making your own really helps the recipe live up to its “from scratch” status.
Gluten-Free Apricot Tart
For the crust
- 1 cup white rice flour
- 1 cup oat flour
- 1 cup coconut flour
- 1 cup tapioca starch
- ¼ cup cornstarch
- 4 teaspoons xanthan gum
- 1 ½ sticks unsalted butter, cut into cubes and chilled
- 2 eggs
- 1 ½ teaspoons salt
- 1 ½ teaspoon sugar
- ¼ cup cold water
For the tart
- 1 cup blanches almonds
- 2 sticks unsalted butter
- 1 lemon, zested
- 1 cup sugar
- 3 eggs
- Pinch of salt
- 5 apricots
- 2 tablespoons apricot jam
Preheat the oven to 350 degrees Fahrenheit.
Sieve the first 5 tart crust ingredients into a large bowl. Use clean fingertips to piece in the butter until the mixture resembles breadcrumbs. Add the eggs, salt, and sugar. Use clean hands to massage the mixture until all is evenly combined. Form a dough ball. Cover the dough with plastic wrap and place it in the refrigerator to chill for an hour.
Meanwhile, for the tart filling, place the almonds on a tray and roast for 6-8 minutes, or until lightly golden. Remove from the oven and set aside to cool completely. Place the cooled almonds into a food processor and pulse until a fine grain, but not a powder. Put the almonds in a bowl and set aside. In a large bowl, use a hand mixer to whip together the butter, lemon zest, and sugar. Blend until light and fluffy. Add the eggs, one at a time, while whisking. Fold in the salt and chopped almonds. Cover the bowl with plastic wrap and set in the refrigerator while you prepare the crust.
Remove the tart crust from the fridge. Use extra gluten-free flour to coat the counter surface. Roll the dough out to form a ¼-inch thin crust. Ease the rolled out pastry over tart tin and use clean fingers to push the dough into the edges. Trim off excess dough splurging over the edges with a knife. Bake for 10 minutes in the preheated oven.
Scoop the tart filling into the tart shell and smooth the top with a spatula. Slice the apricots and arrange them in a fan pattern over the filling. Place the tart tin back into the oven and bake for 40-45 minutes. If the edges begin to brown faster than the tart cooks, cover them with a foil.
Once the tart has cooked, remove from the oven and let sit at room temperature. While the tart cools, bring 1 tablespoon of water and the apricot jam to a boil in a saucepan. Stir until smooth and thin. Remove from the heat and use a brush to glaze the top of the tart with the apricot jam mixture.
Let the tart cool completely before serving. Enjoy!
Apricot Pie Image From Shutterstock