Apricot Tart: I’ve got just the thing for you!
That is, if you are, as I am, crazy about all stone fruit! This is a delicious way to celebrate summer bounty, and fruit desserts are simple and wholesome, and make the whole house smell like flowers and perfume. It is also worth noting that the recipe has very little sugar, that is because it relies on the ripeness and sweetness of the fruit. It is always always a nutritional bargain when the sweetness comes from the fruit and not from sugar.
My dear mother Z”L adored apricots, and spread the apricot love really thick. There is nothing she didn’t do with apricots: Sorbets, tarts, preserves, cakes, compote. Just thinking about all the treats makes my tongue smile, and it makes me think of summer, and her kitchen magic. I miss her so much, in the kitchen and beyond! I wrote this tribute to my mother in honor of her first Yartzheit, as a small token of my admiration for her and her endless talent. Simplicity, deliciousness and elegance all rolled into one. She is entirely credited for giving me my passion for cooking, the simple and healthy way. You might say I come by my craft quite honestly! Please forgive this digression. Someone said apricots, so I just couldn’t help it!
My Apricot Tart Recipe works with ALL stone fruit!
You name the stone fruit, it will work: Apricots, peaches, nectarines, plums. Even Pitted Cherries will work beautifully. Buy them frozen and pitted, they are heavenly. I think you can tell: I’m one of those stone fruit nuts. Read my link on the Wonderful World of Plums, and you’ll understand just how nutty. I initially developed this apricot tart recipe with apricots in mind (duh!) but sometimes we can’t find them as ripe and fragrant as we would like them to be: perfect time to pick their other stone fruit cousins!
Making the crust will only take a minute!
So no reason to settle for pre-made: It won’t hold a candle! The oats in the crust give it such a fun mealy and earthy texture.
Making it Gluten Free is a snap!
Leave the oats in place, and play with the other flour listed: Almond flour, oat flour, quinoa flour, chickpea flouretc. All of them will work well. When you make pie crust it is much more forgiving than, say, muffins or cake, so you will find it easy with any flour you use.
- 1 1/2 cups rolled oats
- 1 1/2 cups flour (any flour, including gluten-free)
- 1/2 cup coconut oil at room temperature, or vegetable oil
- 1/4 cup agave, honey, maple syrup or date syrup
- Good pinch salt
- 2 tablespoons fine cornmeal
- A dozen very ripe apricots or other stone fruit, cut in thick wedges Iif they are on the small side, just cut the fruit in half)
- 1 1/2 cups full fat coconut milk
- 3 eggs
- ¼ cup tapioca flour
- 1 cup apricot jam
- 3 tablespoons apricot brandy (liquor stores. If you are using cherries or plums, use Creme de Cassis
- 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, cut side down.
Make the custard.
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.