Ingredients
- Crust:
- 1 1/2 cup/ 187g/6.6 oz gluten free flour
- 1/4 cup/25g/0.8 oz almond meal
- 1 tbsp/14g/0.5 oz Natvia
- 1/2 cup/125g/4.2 oz butter, chilled and cubed
- 1 egg yolk
- 2 tbsp/40ml/1.3 oz water
- Filling:
- 1/2 cup/125g/4.2 oz butter, room temperature
- 2/3 cup/120g/4.2 oz Natvia
- 1/2 lemon, zested
- 3 eggs
- 1 1/2 cups/135g/4.8 oz almond meal
- 1/3 cup/50g/1.7 oz gluten free flour
- 1/4 cup/30g/1 oz sliced almonds
- 2 apricots, sliced
Directions
Tart Shell:
- Preheat oven to 180°C and grease a tart pan.
- Paddle butter, gluten free flour, almond meal, and Natvia until breadcrumbs form.
- Add eggs and water until completely mixed.
- Allow to chill for 15-20 minutes if dough is too soft.
- Roll out onto floured surface until 5mm thick. Place into pan.
- Line the tart with parchment paper and place beans or pie weights in the bottom. Bake for 15-20 minutes until lightly golden brown.
- Allow to cool for 10 minutes before filling.
Filling:
- Paddle butter until light and fluffy. Add sugar and mix until combined.
- Add eggs and mix until combined.
- Add almond meal and gluten flour and mix until combined.
- Spread evenly over tart shell. Place sliced apricots on top.
- Sprinkle with sliced almonds.
- Bake for 30-45 minutes until a toothpick comes out clean.
Macros for 1 slice - Calories: 195 Fat: 13.9g Carb: 13.6g Fiber: 2g Sugar: 0.9g Protein: 5.8g
