Apricot Custard Tart Recipe. GF-Friendly
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.
Ingredients
Crust:
- 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
Custard:
- 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
Instructions
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.
I live in Israel, where we don’t have margarine that is near healthy. What do you recommend to substitute?
thank you!
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.
Hi!.
…..S/t I meant something,
I’m not clear if it’s 1/2 cup soymilk or sroymilk powder
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
Yay!Zohar
Way to go Zohar! You will love the book!
Please clarify: What is s/t?
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
Way to go Dena. Pareve milk, I assume you mean those creamers: Yuk!
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.
Thanks
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