Gluten Free Apricot Tart
Published on Jun 14, 2023by Kristina Stosek
This summery Gluten Free Apricot Tart is one of our favorite desserts to enjoy with fresh summer fruit. This French-inspired pastry is quick, easy, and melt-in-your-mouth delicious dessert.
This freestyle tart has a flaky, buttery pastry with an orange essence almond filling topped with juicy apricots. The tart is finished with an apricot glaze for the perfect dessert to celebrate summer.
the best fruit for gluten free tart
Several fruits work well for tarts. The fruit that gives you the best flavor and texture are seasonal fresh fruits. Here are some popular fruits that are often used in pastries:
Berries: Strawberries, raspberries, blueberries, and blackberries are all excellent choices for tarts. They add vibrant colors, tartness, and juiciness to the dessert. Check out our collection of gluten free berry recipes here.
Apples: Apples are versatile and can be sliced thinly or cooked into a compote or filling for a classic apple tart. Varieties such as Granny Smith, Honeycrisp, or Braeburn are good choices due to their balanced sweet-tart flavor and ability to hold their shape during baking. Check out our famous Gluten Free Maple Caramel Apple Tart recipe.
Pears: Pears bring a delicate sweetness and a soft texture to tarts. They can be poached in flavored water or thinly sliced. Varieties like Bartlett or Bosc pears are excellent choices to use in tarts. This Gluten Free Upside-Down Pear Dutch Baby dish is insanely tasty.
Stone Fruits: Apricots, peaches, nectarines, and plums are delicious choices for tarts, especially during the summer months when they are in season. They can be sliced, poached, or roasted. If you like apricots, check out these gluten free apricot recipes!
Tropical Fruits: Fruits like mangoes, pineapples, and kiwis can add a tropical twist to tarts. They are typically used fresh and can be sliced or diced.
How to peel a peach?
Choose ripe peaches: Select fully ripe but not overly soft peaches.
Blanch the peaches: Bring a pot of water to a boil and prepare a bowl of ice water. Score a small “X” on the bottom of each peach with a sharp knife. Carefully place the peaches in the boiling water for about 45 seconds.
Transfer to ice water: Using a slotted spoon or tongs, immediately transfer the peaches from the boiling water to the bowl of ice water. This will stop the cooking process and cool down the peaches.
Peel the peaches: Once they are cool, remove them from the ice water and pat them dry with a clean kitchen towel. Starting from the “X” mark, gently peel back the skin using your fingers or a paring knife. The blanching process should have loosened the skin, making peeling easy.
After peeling, you can slice, chop, or use the peaches as desired in your recipes. Remember to handle them gently, as they can be delicate when peeled.
Tips on on how to make the best gluten free tart pastry
Choose the right gluten-free flour blend: Gluten-free baking often requires a combination of flours to get the texture of traditional wheat flour. Look for a high-quality gluten-free flour blend specifically formulated for baking. These blends usually consist of a mix of flours such as rice flour, tapioca flour/starch, and potato starch.
Use cold butter: Cold butter is key to achieving a flaky texture in tart pastry dough. When the cold butter is mixed with the flour, it creates small pockets of fat. During baking, these pockets of fat melt and create steam, which then lifts and separates the layers of dough, resulting in a flaky pastry.
Add a binding agent: Gluten provides structure in baked goods, so it’s essential to include a binding agent to help hold the ingredients together in gluten-free baking. Common binding agents include xanthan gum, psyllium husk powder, or eggs.
Use enough liquid: Gluten-free flours tend to absorb more liquid than wheat flour, so you may need to increase the amount of liquid depending on the flour blend you use to get the right consistency of the dough. This helps prevent a dry and crumbly texture. Add liquid gradually until the dough reaches the right consistency.
Chill the dough: After preparing the dough, it’s beneficial to chill it in the refrigerator for about 10 – 15 minutes or as directed in the recipe. Chilling allows the flour to hydrate and the fats to solidify, making the dough easier to handle.
Choices of pans for an apricot tart
While a tart pan is specifically designed for making tarts, alternative pans can also work well. Here are a few options:
Pie Dish: A standard pie dish can be used as a substitute for a tart pan. It usually has sloping sides and a flat bottom, accommodating the tart crust and filling.
Cake Pan: A round, square, or oblong cake pan, such as the one used in this recipe, can also be used to bake a tart. Make sure to line the pan with parchment paper to prevent sticking.
Quiche Pan: A quiche pan is similar to a tart pan and can be used interchangeably. It typically has a removable bottom and fluted edges, making it suitable for baking tarts.
Springform Pan: A 9-inch springform pan, typically used for cheesecakes, can work for certain types of tarts. Its adjustable sides and removable bottom make it easy to release the tart once baked.
Rimmed Baking Sheet: If you’re making a galette, another form of tart, you can place the tart crust directly on a rimmed baking sheet lined with parchment paper. This creates a rustic, open-faced tart.
Make the apricot glaze
The apricot glaze is what sets this French dessert apart from most tarts. And the best part, the glaze is made in 30 seconds. Place apricot jam and orange juice into a small bowl and heat in the microwave for 30 seconds or in a small saucepan. Once warm, mix to combine and brush over warm tart.
Gluten free apricot pastry tarts are perfect the way they are. However, you can dress them up with the following toppings.
Dust with powdered sugar: Just before serving, lightly dust the top of the tart with powdered sugar. This adds a touch of elegance and a hint of sweetness.
Garnish with fresh mint: Place a sprig of fresh mint on top of the tart or around the edges for a pop of color and a refreshing aroma.
Pair with whipped cream: Serve a dollop of whipped cream or coconut cream alongside each slice of tart.
Add a scoop of vanilla ice cream: Serve the gluten-free apricot tart warm or at room temperature with a scoop of vanilla bean ice cream. The combination of warm pastry and cold ice cream creates a delightful contrast in temperature and flavors.
Gluten Free Apricot Tart Highlights
This gluten free dessert is a mixture of the sweet and tangy taste of the juicy apricots nestled in an almond filling with a subtle hint of fresh orange flavor. The tart has a freestyle, flaky pastry crust that does not need rolling, making this an easy apricot summer dessert.
Gluten Free Apricot Tart
Published on Jun 14, 2023by Kristina Stosek
- MAKE THE PASTRY CRUST -
Place the 2 flours, powdered sugar, and salt into a bowl and whisk to combine. Grate the cold butter on a large blade of a box grater into the flour and combine by using a fork. Mix the egg with water and work it into the dry mixture until it starts to stick together. If the mixture is too crumbly, add 1 - 2 teaspoons of cold water
Press the mixture on the bottom of an 8 x 10-inch baking dish lined with parchment paper, then place the pan in the freezer for 10 minutes
Preheat oven to 400 F, and bake the crust for 15 minutes
- PREPARE THE FILLING -
While the crust is baking, beat together butter and sugar until pale and fluffy. Gradually beat in eggs; add 2 tablespoons of apricot jam, orange zest, vanilla, and nutmeg. Mix to combine, then fold in almond flour and sliced almonds
- ASSEMBLE -
Reduce oven temperature to 375 F
Spoon the filling evenly into the baked pastry and top with apricot slices. Do not push the apricots into the filling
Bake for 35 - 40 minutes until the edges start to turn a light golden color
FOR THE APRICOT GLAZE, place the apricot jam and orange juice into a small bowl and heat in the microwave for 30 seconds or in a small saucepan. Once warm, mix to combine.
Brush the glaze evenly over the warm tart. Cool the tart before slicing.
*TIP - to slice the tart easily, place it in the fridge for 30 minutes.
Always serve the tart at room temperature or warm
* SEE THE BLOG POST FOR SERVING SUGGESTIONS AND TIPS