Gluten-Free Apricot Almond Tart

Hi Bakers,

The original Apricot Almond Tart recipe is written in my teenage handwriting so I can tell I’ve had it for a long time. This is still a great dessert. I love the intense apricot flavor and paired with creamy almonds it is a perfect match. This decadent dessert is best in small slices topped with slightly sweet freshly whipped cream. Serve this to all your apricot lovers and be adored forever-Carolyn

Gluten-Free Apricot Almond Tart

recipe modified from an unknown source

2/3 cup dried California apricots

1/2 cup water

2 tablespoons granulated sugar

1 teaspoon fresh lemon juice

1/2 cup sliced almonds

1/2 cup whipping cream

6 tablespoons granulated sugar

1/8 teaspoon vanilla extract

1 parbaked  gluten-free pie crust

Preheat oven to 350F. In a small saucepan, gently cook apricots, water, lemon juice, and sugar until the fruit has absorbed all of the liquid. Set aside pan to cool.

Arrange cooled apricots in the parbaked crust to cover the bottom and set aside. 

In a small saucepan, bring almonds, cream, and sugar to a boil. Stir continuously while cooking so the almonds do not brown. When the mixture thickens to a sauce and has lots of shiny bubbles on the surface, remove it from the heat. Stir in vanilla and pour over apricots. Bake for 25-30 minutes or until the almonds have browned. Cool before eating. Top with whipped slightly sweet cream if desired.