almond tartApricot and Almond Tart

Delicious apricot and almond tart that is easy to prepare and gluten free
 Apricot and Almond Tart (8 servings)
Apricot and Almond Tart Ingredients:
  • 115g/4oz/1/2 cup soft margarine
  • 115g/4oz/1/2 cup caster sugar
  • 1 egg beaten
  • 50g/2oz/1/3 cup ground rice
  • 50g/2oz/1/3 cup ground almonds
  • few drops of almond essence
  • 450g/ 1 lb fresh apricots, halved and stoned
  • sifted icing sugar, for dusting (optional)
  • apricot slices and fresh mint sprigs, to decorate (optional)

Ingredients for Pastry

  • 115g/4oz/1 cup brown rice flour
  • 115g/4oz/1 cup gluten-free cornmeal
  • pinch of salt
  • 115g/4oz/ 1/2 cup soft margarine
  • 25g / 1oz / 2 tbsp caster sugar
  • 1 egg yolk

 

 Apricot and Almond Tart  Nutritional Information (Per Portion

 

Energy          - 487  Kcals/2029 kJ
Fat, Total      - 29.6g
saturated fat   - 5.67g
Protein           -  5.6
Carbohydrate - 50.4 g
Fiber               - 1.54g

 

 

 

 

 

 

Apricot and Almond Tart

1. To make the pastry, place the rice flour, cornmeal and pinch of salt in a bowl and stir to mix.  Lightly rub in the soft margarine until the mixture resembles breadcrumbs.

2. Add the sugar, stir in the egg yolk and add enough chilled water to make a smooth, soft but not sticky dough.  Wrap the dough and chill for 30 minutes

3. Preheat the oven to 180 degree C / 350 degree F / Gas 4.  Line a 24 cm 9 1/2 in loose bottom flan tine with the pastry by pressing it gently over the base and up the sides of the tin, making sure there are no holes in the pastry.  Trim the edge with a sharp knife.

4. To make the almond filling, place the margarine and sugar in a mixing bowl and cream together, using a wooden spoon, until the mixture is light and fluffy.

5. Gradually add the beaten egg, beating well after each addition.  Fold in the ground rice and almonds and the almond essence and mix well to incorporate them.

6. Spoon the almond mixture into the pastry case, spreading it evenly then arrange the apricot halves cut side down on top.

7. Place on a baking sheet and bake for 40-45 minutes until the filling and pastry are cooked and lightly browned.  Serve warm or cold, dusted with icing sugar and decorate with apricots and sprigs of mint if you like before serving the apricot and almond tart.

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