#fd pro dairy-free gluten-free

Apricot Frangipane Tart

ingredients
all
6 Tbs Cane sugar
or other quality minimally refined granular sweetener
1/2 cup Honey
1/2 tsp Sea salt
3/4 cup Coconut Oil
melted
6 Good farm eggs
2 tsp Vanilla
or seeds from vanilla pod
3 1/2 cups Almond meal
1 tsp Cinnamon
1/4 tsp Cardamon
Zest from 2 lemons
12 Apricots
sliced
1/2 cup Almonds
sliced
1 Tbs Lavender buds
optional
cookware
  • fluted tart pans
This tart is so simple to make, delicious and not too sweet. You can make it with other fruits such as blackberries, peaches or plums. This recipe makes 2 - 8 in. tarts.
1
In a mixing bowl, cream together coconut oil, sugar and honey, and salt, until light.
2
Gradually add in eggs one at a time, scrape down sides of mixing bowl, and beat until mixture is homogenous.
3
Add vanilla.
4
Stir in almond meal and spices and lemon zest.
5
Pour batter into 2 - 8in. pans that have been coated generously with coconut oil.
6
Arrange fruit on top of the batter.
7
Sprinkle with sliced almonds and lavender.
8
Bake at 400 until set in the center and golden brown on top. (about 20 min.)
notes
This works beautifully in 8 in. fluted tart pans with a removable bottom. If you don't have those it will also work in a pyrex pie dish or 8 in. cake pan. If using a cake pan, line the bottom with parchment. Be sure to coat the pans generously with coconut oil.

nuts
eggs