Maple almond apricot tart

This showstopper fruit tart is made with an oaty pastry.

Credit: Mary Makes It Easy

• serves

  10-12

• prep

  20 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

Crust

• 1 cup (90 g) rolled oats
• ½ cup (95 g) gluten free plain flour
• 2 tsp (8 g) sugar
• ½ tsp kosher salt
• 85 g unsalted butter, cold and cut into pats
• 3-4½ tbsp (60-90 ml) ice water

Filling

• ¼ cup (22 g) rolled oats
• ¾ cup (75 g) almond flour
• ½ tsp kosher salt
• ¼ tsp freshly grated nutmeg
• 70 g unsalted butter, room temperature
• ¼ cup + 1½ tbsp (60 g + 30 g) maple sugar, divided (see Note)
• 1 egg
• ½ tsp almond extract
• ½ tsp vanilla extract
• ¼ cup (60 ml) apricot jam
• 6-8 apricots, pitted and quartered
• ¼ cup (30 g) sliced almonds
• Icing sugar, for dusting, optional

Instructions

1. Preheat your oven to 170°C (375°F), lightly grease a 25 cm (10 inch) removable-bottom tart pan and place onto a rimmed baking sheet.
2. To make the crust, blitz together the oats, almond flour, sugar and salt in the bowl of a food processor, until the oats are finely ground. Add the butter and pulse until the mixture resembles coarse crumbs. Pour in ¼ cup (60ml) of the ice water and pulse 4 to 5 times or until the dough holds together when squeezed, adding more water if needed.
3. Turn the dough out into the tart pan and press across the bottom and up the sides to form a crust. Use a fork to poke a few dozen holes into the bottom of the crust and set aside in the fridge to chill while you make the filling.

4. For the filling, pulse together the oats, almond flour, salt and nutmeg in the bowl of a food processor, until the oats are finely ground. Cream the butter and ¼ cup of maple sugar in a large bowl until well combined. Beat in the egg, almond extract and vanilla extract.  Stir in the almond flour and oat mixture just until combined.
5. Spread the bottom of the crust with the apricot jam and top evenly with the almond filling.  Arrange the apricots on top and sprinkle with the almonds and remaining maple sugar.
6. Bake for 35 to 40 minutes or until the apricots and crust are lightly golden.
7. Allow the tart to cool completely before slicing and serving dusted with icing sugar, if desired.

 

Note

• If you do not have maple sugar, you can simply use 2 tbsp + 1 tsp of granulated sugar and 3 tsp of pure maple syrup for the filling and 1 tbsp of granulated sugar for the top.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.