Hi guys! I’m back from France and actually in Panama, at the moment, for my grandparents’ 50th wedding anniversary! But anyway, today I am blogging about this delicious Apricot Tart that I made while in Paris. I actually posted the recipe on my Instagram Story, so a few of you may have gotten a sneak peek! *Follow me on Instagram to see all of my future creations! @sofibelskitchen*
It is very easy to make and also paleo, gluten-free, and refined sugar-free! I got the inspiration to make an apricot tart from my aunt, she made one when I came to visit and it was absolutely divine! However, the important thing to remember is that the fruit is the star of the show, so you have to make sure that the fruit you are using is good… I would recommend using something that is local to your area. Some substitutes for apricots could be peaches, nectarines, or prunes. Also, feel free to do a combination of fruits as well! I hope you enjoy this traditional french inspired Apricot Tart!
Oat Flour Crust
1 1/4 cups gluten-free oat flour
2 Tbsp Ghee
13 Tbsp (cold) water
Preheat the oven to 350F.
In a medium bowl, stir together all the ingredients, starting with the flour.
Grease a 10″ pie pan with ghee.
Press the pie dough into the pan, making the bottom about 1/4cm thick and making the edges of the pan thicker as well ( this makes it easier to cut and serve the pie).
Use a fork to prick the the bottom.
Bake the crust for 25 minutes or until golden brown.
Tarte Aux Abricots
1 cup of your favorite honey
Mix together the eggs and the honey.
Cut the apricots in half and arrange them on top of the baked pie crust.
Pour the egg mixture into the pie crust, over the apricot halves.
Bake for about an hour, or until the egg mixture has set and is firm to touch. It shouldn’t feel solid.
Let the tart cool for about an hour in the refrigerator or 30 minutes in the freezer. Make sure to lay down a heat pad to protect your freezer and the pan from the breaking.