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The Whole Foods Kosher kitchen

Apricot Custard Tart Recipe. GF-Friendly

Posted on 10th of July, 2012 by Lévana

Apricot Custard Tart

If you are, as I am, crazy about all stone fruit, this tart is for you: I initially developed this recipe with apricots in mind, but not finding them as ripe and fragrant as I wanted them to be, I picked their cousins, nectarines, which happened to look luscious. Peaches and plums will work very well too.

Making the crust will take a minute, so no reason to settle for pre-made.

Apricot Custard Tart 


1 1/2 cups rolled oats
1 1/2 cups flour (any flour, including gluten-free: I love spelt flour)
1/2 cup margarine spread (health food stores)
1/4 cup agave, honey or maple syrup
Good pinch salt

2 tablespoons fine cornmeal
A dozen ripe apricots or other stone fruit, cut in thick wedges

1 1/2 cups milk or dairy-free milk
1/2 cup soy milk or rice milk powder
3 eggs
¼ cup tapioca flour
1 cup apricot jam
3 tablespoons apricot brandy (easy to find in liquor stores)

2-3 tablespoons sugar for sprinkling

Preheat the oven to 375 degrees.
Make the crust. Grind all the crust ingredients in a food processor, using the pulse button, making sure not to over-mix. Spread thin onto a 12 inch detachable bottom pie mold, and up the sides, patting firmly.

Sprinkle the bottom of the crust with the cornmeal (this insures the fruit doesn’t get the crust soggy). Spread the apricots evenly in the bottom, in one layer. Process all custard ingredients until smooth, and pour gently and evenly over the fruit. Sprinkle with the sugar. Bake 40 minutes, or just a little longer, until the custard is barely set. Serve at room temperature.
Makes a dozen servings.


Filed under: Apricot Recipes, Dairy-Free Dessert Recipes, Dairy-Free Pie Recipes, Dairy-Free Recipes, Dessert Recipes, Gluten Free Recipes, Gluten-Free Dessert Recipes, Gluten-free Pie Recipes, Kosher Natural Foods, Oatmeal Recipes, Recipes, Spelt Baking

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8 Questions

  1. Efrat Schorr, on Said:

    I live in Israel, where we don’t have margarine that is near healthy. What do you recommend to substitute?

    thank you!

    • Lévana, on Said:

      Efrat, Since I am not fortunate enough to see what your options are, I would recommend shopping around, ask the chef at Village Greens in Jerusalem, and a few other health-minded chefs.

  2. Zohar, on Said:

    Can I substitute s/t for the 1/2 cup soy/rice milk powder?

    Also I made your apple/Berry tart for Shabbos- Delicious!

    Thank you!Also, I’m treating myself to your cookbook this week


  3. dena heller, on Said:

    I dont like using the parve milk too many chemicals so can I use 2 cups of the soy or rice milk instead
    thanks sounds like a great recipe cant wait to make it for shabbat

  4. gina, on Said:

    Looks a great recipe – so easy to make and such simple ingredients.
    Will it freeze?
    The second page won’t print. Can this be adjusted please.

    • Lévana, on Said:

      Gina, I would say it will freeze. Can’t answer any technical questions, I just know there’s usually no problem printing the recipes from my blog