I am not very adventurous when it comes to buying fruit. I usually just stick to apples and bananas, and clementines in the winter. I just hate when I buy fruit that is not good. Last week I splurged and bought watermelon, grapes, peaches, apples and apricots. I was rewarded by delicious fruit in every way.
Except for the apricots.
They just never sweetened as they ripened, so I was left with a bunch of fruit no one wanted to eat.
I decided to make a French style almond-apricot tarte with a few of my own modifications. Not only that, I decided to make a gluten-free, and mostly sugar-free, version of it. Ready to give it a whirl?
For the crust, I used a Cuisinart to blend 125g of butter with 2 1/4 c gluten-free flour (you can use regular flour), an egg and a teaspoon of large grain sea salt. (Using this type of salt makes a big difference in taste, but if you use regular salt, reduce it to a half teaspoon).
My gluten free crusts turn out alright, but I often have to scrape them up piece by piece
and then place them carefully in the quiche pan, pinching them closed to form a full crust. I covered this one with xylitol, my sugar of choice. This is optional.
For the pudding part, I added 3 eggs, a cup of almond powder, 1/2 t almond extract and 1/2 c heavy cream. I used 2/3 cup xylitol, but you could use the equivalent in regular sugar. Stir it up and pour it in the crust.
And then wash and cut about 22 apricots and place the halves in a concentric circle.
Brush the fruit with a clear jelly, like apple jelly – or apricot, if you have it. If you are making strictly sugar free, you can skip this step.
Bake for 30 to 40 minutes at 325°F (175°C), turning the tarte halfway through the cooking time to ensure that it doesn’t burn – and checking that it’s cooking at just the right temperature.
Voila. Now, if your apricots are sweet enough you can stop right there.
If they are not, a sugar-free version to improve the taste would be to generously sprinkle Swerve powdered sugar and slivered almonds on top. (I can’t get that in France).
Or you can make it French-style and cover it with jelly. The French use proper gelatin, but we’re going to cheat. Heat up almost a cup of apple jelly in the microwave until it’s runny – 30 seconds to a minute. Pour it over the tarte and let it set. It tastes best if you refrigerate it overnight, or at least for the whole day before serving it.
See how it fills in all the crevices and looks so polished? Just like a little French pastry?
And even though this busy little plate does not set my tarte off to its best advantage, my husband’s great great grandmother hand-painted it, so I thought it deserved the honor.
Now you just need a little hand-painted teacup with some fragrant steaming hot tea to go with your apricot tart, and you’re all set.
- 20-24 apricots, washed, pitted and halved
- 2¼ c flour (gluten free or regular)
- ½ c butter (125g)
- 1 egg
- 1t large grain sea salt
- 3 eggs
- 1 c almond powder
- ⅔c xylitol or sugar
- ½ c heavy cream
- ½ t almond extract
- apple jelly, or apricot if you have it - no pieces of fruit
- Preheat oven to 325°F
- Prepare your apricots
- Blend your crust ingredients in a Cuisinart (or by hand) and roll out the dough
- Place in the pan - sprinkle with sugar, if desired
- Stir the ingredients for the pudding
- Pour in unbaked crust
- Place apricots in concentric circles on the tart
- Brush with melted apple jelly (optional)
- Bake, and then pour additional apple jelly over the top and let it set.