This classic dessert tart is an all-round winner, not only is it luxurious and moist, it's completely gluten-free. What’s more, you can use pretty much any stone fruit in place of the apricots such as cherries, nectarine or peaches.
- Preheat oven to gas 4, 180°C, fan 160°C. For the frangipane, place the blanched almonds on a tray and roast for 6-8 minutes until they have gone a shade darker. Leave to cool completely, then blitz in a food processor, for a few seconds, so they stay coarse. You do not want to grind them to a powder.
- Remove the nuts and place the butter, lemon zest and sugar in the processor. Blitz until light and fluffy. Remove to a large mixing bowl and beat in the eggs one at a time, adding in a little flour with each egg until you have added all the flour and eggs and the mixture is well combined. Finally, add the pinch of salt and the chopped nuts and combine.
- When ready to bake, cut the apricots into segments about half as wide as an orange segment. Spread the frangipane mixture into the tart shell and smooth out. See our Gluten-free pastry recipe. Then arrange the apricot segments on top in a fan pattern. Bake for about 40-50 minutes. The edges usually brown faster than the centre so cover them with foil after about 25 minutes or when golden.
- Remove the tart when the centre has browned and firmed up but is still a little wobbly when you gently shake it. Leave the tart to cool completely. Place the apricot jam and 1 tablespoon water in a saucepan and bring to a boil. Remove from the heat and push through a sieve to remove any pulp. Leave to cool completely. Once cool, use a pastry brush to glaze the apricots and serve immediately.
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