Apricot Tart with Custard (Gluten-Free)

No ratings yet

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.

Prep Time45

Cook Time20

Total Time45

Course: Breakfast, Dessert

Cuisine: European

Keyword: Apricot Tart with Custard (Gluten-Free)

Servings:

Calories: 365kcal

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