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Proudly Australian

Apricot Almond Tart

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Makes 16 slices


1.5 cup gluten free flour

0.25 cup almond meal

1 tablespoon Natvia

0.5 cup butter, chilled and cubed

1 egg yolk

2 tablespoon water

0.5 cup butter, room temperature

0.66 cup Natvia

0.5 lemon, zested

3 eggs

1.5 cup almond meal

0.33 cup gluten free flour

0.25 cup sliced almonds

2 apricots, sliced


  1. Preheat oven to 180°C and grease a tart pan.
  2. Paddle butter, gluten free flour, almond meal, and Natvia until breadcrumbs form.
  3. Add eggs and water until completely mixed.
  4. Allow to chill for 15-20 minutes if dough is too soft.
  5. Roll out onto floured surface until 5mm thick. Place into pan.
  6. Line the tart with parchment paper and place beans or pie weights in the bottom. Bake for 15-20 minutes until lightly golden brown.
  7. Allow to cool for 10 minutes before filling.
  8. Paddle butter until light and fluffy. Add sugar and mix until combined.
  9. Add eggs and mix until combined.
  10. Add almond meal and gluten flour and mix until combined.
  11. Spread evenly over tart shell. Place sliced apricots on top.
  12. Sprinkle with sliced almonds.
  13. Bake for 30-45 minutes until a toothpick comes out clean.
No nutritional info supplied

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