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Maple almond apricot tart
This delicate, buttery tart will melt in your mouth. With their apricot and sliced almond tops, they make a pretty presentation and an even better bite of flavour.
SERVES
10
TO
12
Ingredients
Crust
- 1 cup (90g) gluten-free rolled oats
- 1/2 cup (95g) gluten-free flour
- 2 teaspoons (8g) sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons (84g) unsalted butter, cold and cut into pats
- 4-6 tablespoons (60-90ml) ice water
Filling
- 1/4 cup (22g) gluten-free rolled oats
- 3/4 cup (75g) almond flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon grated nutmeg
- 5 tablespoons (70g) unsalted butter, room temperature
- 1/4 (60g) + 2 tablespoons (30g) maple sugar, divided
- 1 egg
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 cup (60ml) apricot jam
- 6-8 apricots, pitted and quartered
- 1/4 cup (30g) almonds, sliced
Garnish
- Icing sugar, for dusting (optional)
Directions
- Preheat your oven to 375°F (170°C), lightly grease a 10-inch removable bottom tart pan and place it onto a rimmed baking sheet.
Crust
- Blitz together the oats, almond flour, sugar and salt in the bowl of a food processor, until the oats are finely ground.
- Add the butter and pulse until the mixture resembles coarse crumbs.
- Pour in four tablespoons of the ice water and pulse four to five times or until the dough holds together when squeezed, adding more water if needed.
- Turn the dough out into the tart pan and press across the bottom and up the sides to form a crust. Use a fork to poke a few dozen holes into the bottom of the crust and place it in the fridge to chill while you make the filling.
Filling
- Pulse together the oats, almond flour, salt and nutmeg in the bowl of a food processor, until the oats are finely ground.
- Cream the butter and a quarter cup of maple sugar (TIP: If you don't have maple sugar, you can simply use three tablespoons of granulated sugar and one tablespoon of pure maple syrup for the filling and one to two tablespoons of granulated sugar for the top) in a large bowl until well combined. Beat in the egg, almond extract and vanilla extract.
- Stir the almond flour and oat mixture just until combined.
Assemble and Bake
- Spread the bottom of the crust with the apricot jam and top evenly with the almond filling. Arrange the apricots on top and sprinkle with the almonds and the remaining two tablespoons of maple sugar.
- Bake for 35 to 40 minutes or until the apricots and crust are lightly golden.
Serve
- Allow the tart to cool completely before slicing and serving dusted with icing sugar if desired.
- Slice, serve and enjoy!
