Description
This Gluten-Free Apricot Tart features a tender almond flour crust, a creamy vanilla-kissed ricotta filling, and sweet, juicy apricots baked to golden perfection. Inspired by Mediterranean flavors, this elegant yet simple dessert is naturally gluten-free and perfect for summer gatherings, afternoon tea, or a light family treat. Each bite offers a beautiful balance of nutty, creamy, and fruity notes that melt in your mouth.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup coconut sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups ricotta cheese
- 1/4 cup honey
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 large egg
- 8–10 fresh apricots, halved and pitted
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 2 tablespoons sliced almonds
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease a 9-inch tart pan with a removable bottom.
- In a mixing bowl, combine almond flour, coconut sugar, and salt. Add melted butter, egg, and vanilla extract, then mix until a soft dough forms.
- Press the dough evenly into the tart pan, covering the base and sides. Prick the bottom with a fork and chill for 10 minutes.
- Bake the crust for 10–12 minutes until lightly golden, then let it cool slightly.
- In another bowl, whisk together ricotta, honey, vanilla extract, lemon zest, and egg until smooth and creamy.
- Spread the filling evenly over the pre-baked crust. Arrange the apricot halves on top, cut side up, pressing them gently into the filling.
- Mix honey and lemon juice, then brush the mixture over the apricots. Sprinkle sliced almonds on top.
- Bake for 30–35 minutes, until the filling is set and the apricots are tender and slightly caramelized.
- Allow the tart to cool completely before removing it from the pan. Dust with powdered sugar if desired and serve.
Notes
For a dairy-free option, substitute the butter with coconut oil and replace ricotta with thick coconut yogurt. Choose slightly firm apricots so they hold their shape during baking. The tart can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. Serve slightly warm for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 16g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 55mg