Gluten-Free Apricot Tart
Indulge in the sweet, tangy flavors of summer with this Gluten-Free Apricot Tart—a dessert that's as stunning as it is delicious. This recipe features a buttery crust made with gluten-free all-purpose flour and almond flour for a nutty undertone and a tender bite. Filled with ripe, juicy apricots layered over a glossy apricot jam base, the tart is a perfect balance of sweetness and bright acidity, enhanced with a touch of lemon juice. Ideal for those with gluten sensitivities, this show-stopping treat comes together in just over an hour, making it perfect for everything from a special family dinner to an elegant gathering. Serve it slightly warm with a dollop of whipped cream or your favorite dairy-free alternative for a dessert that’s unforgettable and gluten-friendly!
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Recipe Information
Ingredients
- 150 grams Gluten-free all-purpose flour
- 50 grams Almond flour
- 50 grams Granulated sugar
- 0.5 teaspoons Salt
- 100 grams Unsalted butter
- 1 large Egg
- 2 tablespoons Cold water
- 500 grams Apricots
- 120 grams Apricot jam
- 1 tablespoons Lemon juice
Instructions
Preheat your oven to 180°C (350°F).
In a large bowl, mix the gluten-free all-purpose flour, almond flour, sugar, and salt.
Cut the unsalted butter into small cubes and rub into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
Beat the egg and add it to the mixture along with the cold water. Mix until the dough comes together.
Wrap the dough in plastic wrap and let it chill in the refrigerator for 20 minutes.
Meanwhile, wash and pit the apricots. Cut them into halves or quarters depending on their size.
Roll out the dough on a lightly floured surface to fit a tart pan (around 9 inches in diameter).
Carefully transfer the rolled dough to the tart pan, pressing it gently into the edges. Trim any excess dough.
Spread the apricot jam evenly on the base of the tart.
Arrange the apricot slices on top of the jam in a circular pattern.
Brush the apricots with lemon juice to enhance their flavor and prevent browning.
Bake the tart in the preheated oven for 40-45 minutes or until the crust is golden and the apricots are tender.
Remove from the oven and let it cool slightly before serving.
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.3 g | 157% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 327.8 g | 119% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 176.9 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 243 mg | 19% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1393 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
