This gluten-free apricot tart with custard is a decadent French-inspired summer dessert made with a light, flaky crust, creamy coconut custard, and golden-baked apricots. Perfect for breakfast, snack, or dessert.

Gluten-free apricot tart with custard, garnished with white flowers, on parchment paper. Sliced apricots and a pie server are nearby on a rustic white wooden surface. Text over the image reads Apricot Tart with Custard (Gluten-Free).

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Apricot Tart with Custard (Gluten-Free)

As a nutrition consultant and chef, I’m on a mission to help you make satisfying, delicious meals and desserts with wholesome ingredients. While I spend most of my time creating nourishing recipes, I firmly believe there is always room for a beautiful homemade dessert, especially during the height of summer.

I love apricots!

Growing up in Poland, apricot season was one of my favorite times of the year. In Polish, apricot is called morela, and seeing those beautiful orange fruits at the market instantly brings back memories of hot summer days. We would bring home baskets of fresh fruit from teh farmers market, and our kitchen would smell like sunshine, jam, and freshly baked cakes cooling on the counter.

Those memories of hot summer afternoons inspired this gluten-free apricot tart with custard. To me, this dessert is the epitome of summer and summer desserts. It combines sweet, juicy apricots with silky coconut custard nestled inside a light, flaky crust. The result is a dessert that feels elegant enough for guests but simple enough to enjoy on a quiet afternoon with a cup of tea.

The sweet yet tart apricot filling pairs beautifully with creamy vanilla-scented custard. The golden-baked apricots become soft and jammy while still retaining their vibrant flavor. Every bite tastes like summer baking at its finest.

This tart is vegetarian, naturally gluten-free, and incredibly versatile. It can be enjoyed for breakfast, a snack, or a dessert. I especially love serving it warm with a scoop of vanilla ice cream melting slowly over the top.

Whether you’re hosting friends, attending a summer gathering, or simply looking for a summer classic to enjoy at home, this recipe is sure to become a favorite.

Why You’ll Love This Recipe

The combination of creamy custard and fresh apricots creates an irresistible texture.
The coconut custard adds a subtle richness without overpowering the fruit.
This French-inspired dessert looks impressive but is surprisingly simple to make.
It’s perfect served warm or chilled.
The summer apricot flavor truly shines in every bite.
It’s a decadent treat that still feels light and fresh.

A rustic tart topped with caramelized peach slices arranged in a spiral pattern, garnished with three white daisy flowers, sits on parchment paper on a wooden surface.

Ingredients for Apricot Tart with Custard (Gluten-Free)

Apricots: Use ripe but firm fruit so they hold their shape during baking. Their naturally sweet, slightly tart flavor creates the perfect balance with the creamy custard.
Coconut Milk: Full-fat coconut milk yields a rich, creamy custard. It complements the apricots wonderfully and adds a subtle tropical note.
Gluten-Free Flour: I use a quality gluten-free flour blend to create a tender, buttery crust.
Vanilla: Pure vanilla enhances the flavor of both the custard and the fruit. It adds warmth and depth, tying everything together.
Apricot Jelly: A thin layer of apricot jelly brushed over the finished tart gives it a beautiful, glossy finish and intensifies the fruit flavor.
Eggs: Eggs help create the silky texture of the custard.

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Did you know?

Apricots are one of the oldest cultivated fruits in the world? They have been enjoyed for more than 4,000 years and traveled along ancient trade routes from Asia to Europe. Today, they are especially beloved throughout Central and Eastern Europe, where they appear in everything from jams and pastries to dumplings and cakes.

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A slice of tart with golden crust and orange toppings is served on a plate, garnished with a small white daisy. Blurred background shows more tart slices and a floral-patterned object.

How to Make Apricot Tart with Custard (Gluten-Free)

Step 1: Make the Crust: In a large mixing bowl, combine the gluten-free flour, allulose, and salt. Add the cold butter chunks and work them into the flour mixture with a pastry cutter or your fingertips until it resembles coarse crumbs. In a small bowl, whisk together the egg, egg yolk, and cold water. Pour the wet ingredients into the flour mixture and gently mix until a dough forms. If needed, add a little more cold water, one teaspoon at a time. Shape the dough into a disk, wrap it, and refrigerate for at least 30 minutes. Once chilled, roll the dough between two sheets of parchment paper and transfer it to a tart pan. Press it gently into the edges and trim any excess dough. Place the tart shell back in the refrigerator for 15 minutes while the oven preheats. Bake the crust at 375°F (190°C) for about 15 minutes or until lightly golden. Remove from the oven and allow it to cool slightly.
Step 2: Prepare the Coconut Custard: While the crust is baking, prepare the custard. In a medium saucepan, whisk together the coconut milk, egg yolks, allulose, arrowroot powder, vanilla, and lemon juice until smooth. Place the saucepan over medium-low heat and cook, whisking constantly, until the mixture thickens into a smooth custard. This usually takes about 5 to 7 minutes. Remove from the heat and allow the custard to cool slightly.
Step 3: Prepare the Apricot Filling: Wash and slice the apricots. In a bowl, toss the sliced apricots with allulose, cardamom, cinnamon, and lemon juice. The warm spices enhance the fruit’s natural sweetness and add a wonderful depth of flavor that complements the creamy custard. Let them sit for 5 minutes.
Step 4: Assemble the Tart: Spread the apricot jelly on the bottom, then spread the coconut custard evenly over the partially baked crust. Arrange the sliced apricots on top of the custard, slightly overlapping them in a decorative pattern. Bake the tart for 30 to 35 minutes, or until the custard is set and the apricots are tender and lightly caramelized around the edges.
Step 5: Finish with Apricot Jelly: While the tart is still warm, gently heat the remaining apricot jelly until it becomes spreadable. Using a pastry brush, lightly glaze the apricots with the jelly. This gives the tart a beautiful shine and enhances the sweet yet tart apricot filling. Allow the tart to cool for at least 20 minutes before slicing. Serve warm or at room temperature. This tart is especially delicious with a scoop of vanilla ice cream and a cup of coffee on a sunny summer afternoon.

Ingredient Substitutions

Apricots: Peaches, nectarines, plums, or cherries work beautifully.
Gluten-Free Flour: Any trusted gluten-free baking blend can be used. Make sure that it has xanthan gum.
Coconut Milk: Heavy cream or half-and-half can be substituted if dairy is preferred.
Vanilla: Almond extract adds a lovely variation in flavor.
Apricot Jelly: Peach preserves or apple jelly can be used instead.

A rustic apricot tart garnished with white flowers is on parchment paper, with two slices served on plates nearby. Fresh apricots, a cake server, and a knife are arranged on a white wooden surface.

Chef Angie’s Tips

Choose apricots that are fragrant and slightly soft but not mushy.
Don’t overbake the custard. It should have a gentle wobble in the center.
Allow the tart to cool before slicing for the cleanest presentation.
Chill the dough before baking for the best crust texture.
Use full-fat coconut milk for the creamiest custard.
Brush the apricot jelly onto the tart while it’s still slightly warm.

Ways To Serve

Serve with vanilla ice cream for a truly decadent dessert.
Pair with freshly whipped cream.
Serve it with lattes on a summer morning.
Pair it with a mocktails for an evening dessert.
Enjoy alongside an afternoon herbal tea.
Add edible flowers for extra color and flavor.
Enjoy slightly warm straight from the oven.
Serve chilled on a hot summer day.

Storage

Store in the refrigerator, covered, for up to 4 days. Allow refrigerated slices to come to room temperature before serving. Reheat individual slices gently if desired.

FAQ

Can I freeze this tart?

Yes. Freeze individual slices in airtight containers for up to 2 months.

What does apricot pair well with?

Apricots pair beautifully with vanilla, almonds, coconut, honey, and stone fruits like peaches and nectarines.

How do I know when the custard is done?

The edges should be set while the center still has a slight jiggle when gently shaken.

Apricot tart topped with fresh apricot slices and small white flowers, placed on parchment paper on a rustic white wooden surface. Two apricot halves and gold serving utensils are beside the tart.

I hope you’ll give this gluten-free apricot tart with custard a try this summer. If you make it, I’d love to hear how it turned out! Leave a comment below, share the recipe with a friend, and don’t forget to pin it to your favorite summer baking board on Pinterest. Every share helps more people discover wholesome, delicious recipes made with seasonal ingredients. Happy baking!

Apricot Tart with Custard (Gluten-Free)

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Prep Time 45

Cook Time 20

Total Time 45

Course Breakfast, Dessert

Cuisine European

Servings

Calories 365 kcal

Equipment

Ingredients

Crust

3 cups Gluten-free flour
1/2 cup Allulose
8 oz Butter cold
5 tbsp Cold water more if needed
1/2 tsp Salt
1 Egg
1 Egg yolk

Custard

2 cups Full-fat coconut milk
5 Egg yolks large
1/2 cup Allulose
2 tbsp Arrowrrot
2 tbsp Vanilla

Apricot layer

10 Apricots sliced
1/2 tbsp Cinnamon
1/4 tsp Cardamon
1 tbsp Allulose
5 oz Apricot jelly

Instructions

Crust

In a large mixing bowl, combine the gluten-free flour, allulose, and salt.
2. Add the cold butter chunks and work them into the flour mixture with a pastry cutter or your fingertips until it resembles coarse crumbs. In a small bowl, whisk together the egg, egg yolk, and cold water.
3. Pour the wet ingredients into the flour mixture and gently mix until a dough forms. If needed, add a little more cold water, one teaspoon at a time.
4. Shape the dough into a disk, wrap it, and refrigerate for at least 30 minutes. Once chilled, roll the dough between two sheets of parchment paper and transfer it to a tart pan.
5. Press it gently into the edges and trim any excess dough. Place the tart shell back in the refrigerator for 15 minutes while the oven preheats.
6. Bake the crust at 375°F (190°C) for about 15 minutes or until lightly golden.
7. Remove from the oven and allow it to cool slightly.

Custrad

While the crust is baking, prepare the custard. In a medium saucepan, whisk together the coconut milk, egg yolks, allulose, arrowroot powder, vanilla, and lemon juice until smooth.
2. Place the saucepan over medium-low heat and cook, whisking constantly, until the mixture thickens into a smooth custard. This usually takes about 5 to 7 minutes.
3. Remove from the heat and allow the custard to cool slightly.

Apricot filling

Wash and slice the apricots. In a bowl, toss the sliced apricots with allulose, cardamom, cinnamon, and lemon juice.
2. The warm spices enhance the fruit's natural sweetness and add a wonderful depth of flavor that complements the creamy custard.
3. Let them sit for 5 minutes.

Assemble

Spread the apricot jelly on the bottom, then spread the coconut custard evenly over the partially baked crust.
2. Arrange the sliced apricots on top of the custard, slightly overlapping them in a decorative pattern.
3. Bake the tart for 30 to 35 minutes, or until the custard is set and the apricots are tender and lightly caramelized around the edges.

Finish with Apricot Jelly

While the tart is still warm, gently heat the remaining apricot jelly until it becomes spreadable.
2. Using a pastry brush, lightly glaze the apricots with the jelly. This gives the tart a beautiful shine and enhances the sweet yet tart apricot filling.
3. Allow the tart to cool for at least 20 minutes before slicing.
4. Serve warm or at room temperature. This tart is especially delicious with a scoop of vanilla ice cream and a cup of coffee on a sunny summer afternoon.

Nutrition

Calories: 365kcalCarbohydrates: 44gProtein: 6gFat: 27gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 151mgSodium: 233mgPotassium: 183mgFiber: 4gSugar: 4gVitamin A: 1185IUVitamin C: 3mgCalcium: 53mgIron: 3mg

Keyword Apricot Tart with Custard (Gluten-Free)

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Apricot Tart with Custard (Gluten-Free)