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Apricot raspberry tart
Stroller Envy

Apricot Raspberry Tart

A printable version of apricot raspberry tart.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Cooling, chilling or freezing 1 hour
Total Time 2 hours 20 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup almond flour
  • 1/2 cup old-fashioned oats
  • 2 tablespoons granulated erythritol, for crust
  • 1/8 teaspoon salt
  • 3 tablespoons coconut oil, melted
  • 1 egg, for crust
  • 4 tablespoons no-sugar-added apricot preserves, divided
  • 2 teaspoons water, divided
  • 5 fresh apricots, pitted and sliced
  • 1 cup fresh raspberries
  • 1 egg, for filling
  • 2 tablespoons heavy cream
  • 1 tablespoon granulated erythritol, for filling
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Method
 

  1. Preheat your oven to 375°F.
  2. For the crust: Pulse 1 cup of almond flour, ½ cup of old-fashioned oats, 2 tablespoons of erythritol, and a pinch of salt in a food processor until the oats are finely ground.
  3. Add coconut oil and the crust egg. Pulse until the mixture clumps together.
  4. Press firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
  5. Bake for 12-15 minutes until lightly golden. Remove from oven.
  6. Warm 2 tablespoons preserves with 1 teaspoon water; brush over crust and let cool.
  7. Arrange the five sliced apricots over the crust.
  8. Scatter 1 cup of fresh raspberries among the apricot slices.
  9. In a small bowl, whisk together 1 egg, 2 tablespoons of heavy cream, 1 tablespoon of erythritol, and ½ teaspoon of vanilla extract.
  10. Drizzle this mixture evenly over the fruit.
  11. Bake for 30-35 minutes until the fruit is tender and the edges are lightly caramelized. Egg filling must reach 160°F.
  12. For glaze, warm remaining 2 tablespoons preserves with remaining teaspoon water and lemon juice; stir smooth.
  13. Brush glaze over the fruit. Cool about an hour, then refrigerate within 2 hours of cooking.

Notes

Equipment: 9-inch tart pan, food processor, small saucepan, instant-read thermometer.
Serving size: one 10th of the recipe.
Use the named sweetener form and amount; concentrated drops or pure monk fruit are not equivalent to a spoon-for-spoon granulated blend. Nutrition has not been calculated.