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–+ servings

Amazing Apricot Tart

You can make this with any sort of fruit that comes in our share...plums, peaches, berries, apricots. The ONLY sugar is what comes in the fruit. Considered Low Carb...fruit makes it not Keto.
Print Recipe
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 8
Course: Dessert
Ingredients Method

Ingredients
  

For The Crust..Preheat Oven to 375
  • 1 cup blanched almond flour
  • 1/2 cup coconut flour
  • 1/2 cup arrowroot can use tapioca flour too
  • 1 tbsp birch xylitol I use Health Garden
  • 1 large pastured egg lightly beaten in a measuring cup. add water to 1/4 cup if needed
  • 1/2 cup grass fed butter I use Kerrygold unsalted
For The Filling
  • 2 cups apricots sliced
  • 3 tbsp xylitol
  • 1/2 tsp ground cinnamon
  • 2 tbsp Polanders Apricot All fruit
  • 1 tbsp coconut flour

Method
 

For The Crust
  1. Mix all the dry ingredients together.
  2. Slice the butter into tbsp size pieces and drop into the dry mix.
  3. Using a pastry cutter, work the butter into the mix until pea size crumbs are formed.
  4. In a measiuring cup drop the egg and whisk with a small whisk or fork until blended. Add enough water to the egg to make 1/4 cup if needed.
  5. Drop the egg into the dough mix and work lightly with your fingers until well blended and holds together.
  6. Form dough into a disk and cover with plastic wrap and refrigerate for abut 10 minutes.
Filling
  1. Slice the apricots into a bowl, add the lemon juice xylitol and cinnamon and stir.
  2. Add coconut flour and stir
Assembly
  1. Remove crust from fridge. Place between 2 pieces of parchment paper lightly dusted with arrowroot. Carefully roll the dough into a round shape. Carefully remove the top layer of paper.
  2. Place fruit in a neat arrangement leaving about 2 inches around the outside.
  3. Using the parchment paper to fold over the sides of the pastry to cover edges as pictured.
  4. Place the Polanders all fruit in a small microwave safe dish. Heat for 20 seconds until liquidy. Using a brush cover the entire top of the tart. Sprinkle with additional xylitol for crispyness.
  5. Using the parchment paper, lift the tart to sheetpan and bake for 40 minutes until bubbly. Allow to cool before serving

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