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 flavor.
| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 20 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 cup (90 grams) gluten-free rolled oats
- 1/2 cup (95 grams) gluten-free flour
- 2 teaspoons (8 grams) sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons (84 grams) unsalted butter, cold and cut into pats
- 4 to 6 tablespoons (60 to 90 milliliters) ice water
- 1/4 cup (22 grams) gluten-free rolled oats
- 3/4 cup (75 grams) almond flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 5 tablespoons (70 grams) unsalted butter, at room temperature
- 1/4 cup (60 grams) plus 2 tablespoons (30 grams) maple sugar
- 1 egg
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 cup (60 milliliters) apricot jam
- 6 to 8 apricots, pitted and quartered
- 1/4 cup (30 grams) sliced almonds
- Icing sugar, for dusting, optional
Instructions
- Preheat your oven to 375 degrees F (170 degrees C), lightly grease a 10-inch removable bottom tart pan and place onto a rimmed baking sheet.
- For the 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 4 tablespoons of the ice water and pulse 4 to 5 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 set aside in the fridge to chill while you make the filling.
- For the 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 1/4 cup of the maple sugar in a large bowl until well combined. Beat in the egg, almond extract and vanilla extract. Stir in the almond flour and oat mixture just until combined.
- 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 remaining 2 tablespoons of maple sugar.
- Bake for 35 to 40 minutes or until the apricots and crust are lightly golden.
- Allow the tart to cool completely before slicing and serving dusted with icing sugar, if desired.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 269 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 14 g |
| Protein | 5 g |
| Cholesterol | 41 mg |
| Sodium | 168 mg |