Apricot Tart in Quinoa-Almond Crust

Serves 12

Time 2 hrs 15 min

Apricot Tart in Quinoa-Almond Crust

Serves 12

Time 2 hrs 15 min

This gluten-free crust is enriched with almond meal, a natural partner for the apricots and almond pastry cream. To save time, this recipe uses canned apricots, but you can use fresh if you like.

Special Diets:

Gluten Free

Vegetarian

Ingredients

Tart Crust

1 cupquinoa flour

1/2 cupalmond meal

1/4 cupsugar

1/2 teaspoonxanthan gum

1/4 teaspoonfine sea salt

1/2 cup(1 stick) unsalted butter, at room temperature, diced

1egg yolk

Pastry Cream and Topping

1 cupalmondmilk

4 tablespoonssugar, divided

2egg yolks

2 tablespoonscornstarch

1/2 teaspoongluten-free almond extract

1 tablespoonbutter

1 can (15-ounce)apricot halves

Exclusively for Prime members in select ZIP codes.

Method

To make the crust, combine quinoa flour, almond meal, sugar, xanthan gum and salt in the bowl of a food processor.

Add butter and process until the mixture resembles coarse meal, 8 to 10 seconds.

Add egg yolk and pulse until dough holds together without being wet or sticky.

Shape dough into a disk, cover and chill for at least 1 hour.

On a lightly floured surface, roll dough into a 12-inch round.

Fit dough into a 9-inch fluted tart pan with removable base.

Trim excess dough at edges.

Chill for 30 minutes.

Preheat the oven to 400°F and position rack in center of oven.

Prick the bottom of the pastry all over with a fork.

Line with parchment paper or foil and fill with pie weights or dried beans.

Bake 10 minutes.

Remove parchment paper and weights and continue to bake until bottom is dry and pastry is golden brown, 5 to 10 minutes.

Remove from the oven and let cool completely on a wire rack.

To make the pastry cream, combine almond milk and 2 tablespoons sugar in a small saucepan.

Bring the mixture to a simmer over medium heat.

In a medium bowl, whisk together egg yolks, remaining sugar and cornstarch and whisk until pale yellow.

Slowly ladle half of almond milk mixture into egg-yolk mixture, whisking constantly.

Transfer back to saucepan.

Set pan over medium heat, whisking constantly until mixture comes to a boil.

Once mixture comes to a boil, whisk vigorously until very thick, about 1 minute.

Remove pan from heat and stir in almond extract and butter. Let cool completely.

When tart shell and pastry cream are cool, fill tart with pastry cream.

Drain apricots, reserving juice, and arrange apricot halves on top of pastry cream.

In a small saucepan, boil reserved juice until reduced to 2 tablespoons of glaze.

Brush apricots with glaze and serve.

Nutritional Info

Serving Size

1/12 tart

Calories

220

Total Fat

13g

Saturated Fat

Cholesterol

75mg

Sodium

70mg

Total Carbohydrate

24g

Dietary Fiber

Total Sugars

14g

Protein

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.