A Lady In France

French-Style Apricot Almond Tarte

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.

apricot tarte03Except 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).

apricot tarte06My gluten free crusts turn out alright, but I often have to scrape them up piece by piece

apricot tarte01and 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.

apricot tarte02And then wash and cut about 22 apricots and place the halves in a concentric circle.

apricot tarte04Brush 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.

apricot tarte05Bake 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.

apricot tarte07Voila. 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.

apricot tarte10See how it fills in all the crevices and looks so polished? Just like a little French pastry?

apricot tarte09And 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.

Bon Appétit!

5.0 from 1 reviews
French-Style Apricot Almond Tarte
 
Print
Prep time
Cook time
Total time
 
A French-style apricot tarte with an almond-flavored pudding.
From:
Recipe type: Dessert
Cuisine: French
Serves: 8
Ingredients
  • 20-24 apricots, washed, pitted and halved
  • Crust:
  • 2¼ c flour (gluten free or regular)
  • ½ c butter (125g)
  • 1 egg
  • 1t large grain sea salt
  • Pudding:
  • 3 eggs
  • 1 c almond powder
  • ⅔c xylitol or sugar
  • ½ c heavy cream
  • ½ t almond extract
  • Topping:
  • apple jelly, or apricot if you have it - no pieces of fruit
Instructions
  1. Preheat oven to 325°F
  2. Prepare your apricots
  3. Blend your crust ingredients in a Cuisinart (or by hand) and roll out the dough
  4. Place in the pan - sprinkle with sugar, if desired
  5. Stir the ingredients for the pudding
  6. Pour in unbaked crust
  7. Place apricots in concentric circles on the tart
  8. Brush with melted apple jelly (optional)
  9. Bake, and then pour additional apple jelly over the top and let it set.

If you’d like more recipes, click here to see my recipe index.

Comments

I love to hear from you, friends. You can comment using the box below or your Facebook profile. But FB doesn't notify me of new comments, so if the post is more than a week old and you want to make sure I see your comment, it's better to use the comment box. Merci!

Comments

    • ladyjennie says

      See, I always thought almond flour was fine and that almond powder is just ground almonds. It’s possible they are the same thing? Mine is not fine at all.

  9. Kimberly says

    Alond power? I’ve never heard of that before. Is it just ground up almonds?
    I too hate when I splurge on fruit only to have it taste like nothing. We’ve been having that problem with watermelons lately and those are a summer steeple!
    Kimberly recently posted…SeptemberMy Profile

  13. Jodi says

    I just found your blog and I am excited to try some of your recipes. We have just arrived in Lyon in August and will be here for a year. I think that I would like to purchase a crock pot. Can you recommend one?

  14. Jodi says

    Sorry, I sent the last message too soon. Also, where might I find the almond flour? I remember seeing it at the Carrefour, but not where.

    Thanks. Your blog is just wonderful. I love the way you write and the pictures of your adventures!

    • ladyjennie says

      Hey Jodi, I’m late getting back to you. But the almond flour – I actually use ground almonds and I’m not sure if it’s the same thing as flour. I just call it flour. In most supermarkets (and particularly at Carrefour) it’s in the baking section with the flour and vanilla, sugar etc.

      As for crock pots, I’m pretty sure I bought mine online @ http://www.laredoute.fr and the brand is Crock Pot.

      If you’re a mom, you can join the non-profit group messageparis.org. I don’t know how many people are in Lyon, but there is great website support for ex-pats. Bienvenue!

Recent Posts

Archives

Instagram

Let’s Be Social!