Gluten-Free Apricot Almond Tart
This amazing recipe from Simply Gluten Free uses a gluten-free almond mixture as the base and really lets the apricots shine. Best of all it's easy to prepare.
6 tablespoons melted butter or non-dairy butter substitute such as Earth Balance, cooled slightly plus more butter for preparing the pan
3 tablespoons powdered sugar plus more for preparing the pan and dusting on top
1 ¾ cups ground almond meal
3 large eggs - slightly beaten
Pinch of salt
¼ cup honey
8 large fresh apricots, halved, pitted and then halved again (if apricots are not in season then canned will work fine, cut each half in half again)
Preheat over to 350 degrees. Grease a 9 inch springform pan with butter or non-dairy butter substitute and then dust with powdered sugar, tapping out the excess.
In a large mixing bowl combine the melted butter, powdered sugar, ground almonds, eggs, salt and honey. Mix very well with a whisk until lumps disappear and pour into prepared pan.
Arrange the apricots in concentric circles on top of the batter. You want the edges of the apricots to stick out of the batter a bit.
Bake for 40 - 50 minutes or until browned and set. Rotate the dish twice while baking for even browning.
Let cool and remove from springform pan. Dust with additional powdered sugar. Serve warm or at room temperature.
Makes 8 - 10 gluten-free servings.