Apricot Tart {gluten-free}

Gluten Free Apricot TartSometimes I really crave the tangy-sweet deliciousness of apricots, and lately they’ve been popping up in our local supermarket, looking so beautiful and rosy, so I decided to use them to make a tart with a custard filling.Ripe Apricots

Since moving to Portland, I haven’t had any of my beloved kitchen tools, tart pans, etc. so I’m making this in the one cake pan that I brought with me; therefore I think this is going to be more of a “rustic” tart.

Cake Pan

I had started using a food processor to make pastry quite a few years ago, to save time.  However, not having my food processor here with me yet, I made my usual gluten-free tart by hand a few months ago, and was surprised at how well it turned out.  The texture was more like a traditional flaky pastry, so I have decided to make it this way from now on, whether I have my f.p. or not.  The pastry in this recipe is more like a short-crust pastry, so it would be fine made in a food processor; adding the ingredients in the same order as for the hand-blended method described below.

Ingredients:

For the pastry:
1/4 cup (1/2 stick) butter, melted and slightly cooled (so it doesn’t cook the egg)
1 egg, lightly beaten
1/3 cup millet flour
1/3 cup sorghum or oat flour
2/3 cup finely ground almonds (almond meal)
1/4 cup potato starch or tapioca starch
2 tablespoons unrefined organic sugar
pinch salt
ice water

For the filling:
8 organic apricots
1/2 cup heavy (whipping) cream
2 large eggs
2 tablespoons honey
6 tablespoons finely ground almonds
1 teaspoon vanilla extract

For the glaze:
1/3 cup organic apricot jam

1 8″-9″ tin, or four 4″ tins

Blend the dry pastry ingredients with a whisk in a large bowl. Mix together the melted butter and egg, and then add this to dry ingredients and blend well with a wooden spoon.
Add the ice water, one tablespoonful at a time, by sprinkling it over the dry ingredients, blending between additions (I usually use about 2 tablespoons). The pastry will just hold together in a ball when enough water has been added; if it’s too wet, the pastry will be sticky and difficult to roll out.
Turn the pastry out onto a piece of plastic wrap or parchment paper, and with another piece of wrap or paper on top, roll out to the size of your tin. Press dough into tin, and chill pastry for about 15-30 minutes. When making this in the smaller sized tins, I don’t even bother rolling the dough out, I just divide it into four pieces and press the dough by hand into the tins.
Preheat oven to 350°F.
Whisk together cream, eggs, honey and vanilla extract. Cut apricots into quarters or slices.
Remove pastry from fridge, and sprinkle the 8 tablespoons of ground almonds over the bottom of the crust. Add the cut apricots, then pour over the custard filling. Bake for approximately 45-55 minutes. If you are using a regular tart pan, and not a large cake pan like I used, you may want to place the tart pan on a baking sheet to catch any juice/custard overflow.
Warm the apricot jam over low heat to slightly liquefy it, and then spoon it over the baked tart.
Allow the tart to cool to room temperature before serving.

Printable version:

Apricot Tart (Gluten-Free)

Ingredients

For the pastry:

  • 1/4 cup 1/2 stick butter, melted and slightly cooled (so it doesn't cook the egg)
  • 1 egg lightly beaten
  • 1/3 cup millet flour
  • 1/3 cup sorghum or oat flour
  • 2/3 cup finely ground almonds almond meal
  • 1/4 cup potato starch or tapioca starch
  • 2 tablespoons unrefined organic sugar
  • pinch salt
  • ice water

For the filling:

  • 8 organic apricots
  • 1/2 cup heavy whipping cream
  • 2 large eggs
  • 2 tablespoons honey or maple syrup
  • 8 tablespoons finely ground almonds
  • 1 teaspoon vanilla extract

For the glaze:

  • 1/3 cup organic apricot jam

Instructions

  1. 1 8"-9" tin, or four 4" tins
  2. Blend the dry pastry ingredients with a whisk in a large bowl. Mix together the melted butter and egg, and then add this to dry ingredients and blend well with a wooden spoon.
  3. Add the ice water, one tablespoonful at a time, by sprinkling it over the dry ingredients, blending between additions (I usually use about 2 tablespoons). The pastry will just hold together in a ball when enough water has been added; if it's too wet, the pastry will be sticky and difficult to roll out.
  4. Turn the pastry out onto a piece of plastic wrap or parchment paper, and with another piece of wrap or paper on top, roll out to the size of your tin. Press dough into tin, and chill pastry for about 15-30 minutes. When making this in the smaller sized tins, I don't even bother rolling the dough out, I just divide it into four pieces and press the dough by hand into the tins.
  5. Preheat oven to 350°F.
  6. Whisk together cream, eggs, honey and vanilla extract. Cut apricots into quarters or slices.
  7. Remove pastry from fridge, and sprinkle the 8 tablespoons of ground almonds over the bottom of the crust. Add the cut apricots, then pour over the custard filling. Bake for approximately 45-55 minutes. If you are using a regular tart pan, and not a large cake pan like I used, you may want to place the tart pan on a baking sheet to catch any juice/custard overflow.
  8. Warm the apricot jam over low heat to slightly liquefy it, and then spoon it over the baked tart.
  9. Allow the tart to cool to room temperature before serving.
Posted on:

Leave a reply

Time limit is exhausted. Please reload CAPTCHA.