Low Carb Apricot Tart
Elevate your dessert game with this irresistible Low Carb Apricot Tart—a guilt-free treat that's bursting with vibrant flavors and wholesome ingredients. Made with a buttery almond and coconut flour crust, this keto-friendly tart is delicately sweetened with erythritol and topped with juicy slices of fresh apricots glazed in sugar-free apricot jam. The thin layer of sliced almonds adds a delightful crunch, complementing the tart's natural sweetness and tender fruit filling. Perfect for impressing guests or satisfying a craving for a sophisticated and healthy dessert, this tart comes together in under an hour. With its low-carb ingredients and stunning presentation, it’s a delicious way to enjoy summer flavors without compromising your health goals!
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Recipe Information
Ingredients
- 1.5 cups Blanched almond flour
- 0.25 cup Coconut flour
- 0.5 cup Erythritol sweetener
- 0.5 cup Unsalted butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 6 medium Fresh apricots
- 0.25 cup Sliced almonds
- 2 tablespoons Sugar-free apricot jam
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the almond flour, coconut flour, and erythritol sweetener. Mix well.
Add the softened butter to the dry ingredients and blend using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Mix in the egg, vanilla extract, and salt until a dough forms.
Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
Bake the crust for 10-12 minutes or until it is golden brown. Let it cool while preparing the filling.
Cut the apricots in half, remove the pit, and slice them into thin wedges.
Arrange the apricot slices in a circular pattern on the cooled tart crust, starting from the outer edge and working your way to the center.
Warm the sugar-free apricot jam in a small saucepan over low heat until it's smooth.
Brush the warmed apricot jam generously over the apricot slices to glaze them.
Sprinkle the sliced almonds evenly over the top of the tart.
Bake the assembled tart in the preheated oven for another 15-18 minutes, or until the apricots are tender and the almonds are lightly toasted.
Allow the tart to cool completely before removing it from the tart pan and serving.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 742 mg | 32% | |
| Total Carbohydrate | 202.0 g | 73% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 33.2 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 558 mg | 43% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2078 mg | 44% | |
*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.
