Gluten free apricot and almond tarts... a must bake for all apricot and almond combo lovers!!

I'm delighted to share this recipe for gluten free apricot and almond tarts with you. These tarts are truly delicious! I really do hope you give them a go. For now, I've just shared the recipe for these yummy gluten free apricot and almond tarts here on my YouTube channel. I may add the written recipe to my blog at a later date. As always, thanks for watching my videos, reading my blog and subscribing to my channel. It really does mean such a lot. Don't forget, please do give me a shout if you have any questions. Liz x Email - [email protected] Blog - https://www.coeliacbydesign.com Facebook -   / coeliacbydesign   Instagram -   / coeliacbydesign   Pinterest - https://www.pinterest.co.uk/coeliacby... Gluten free apricot and almond tarts: Ingredients (makes 6) For the gluten free sweet pastry (with ground almonds) 220g gluten free plain/all-purpose flour (I have great success using ASDA Free From flour) 50g *icing/powdered sugar 15g *ground almonds ¼ teaspoon salt 100g unsalted butter, cubed 1 large egg, room temp For the filling 6 teaspoons of your favourite apricot jam (I LOVE Bonne Maman) 110g (4oz) unsalted butter (leave out to soften at room temp beforehand) 110g (4oz) caster sugar 110g (4oz) *ground almonds 2 large eggs, room temp 1 teaspoon *almond essence To finish 3-4 large apricots, washed, stoned and thinly sliced Squeeze of ½ a lemon 1 tablespoon caster sugar *Icing/powdered sugar to sift over the finished tarts *Check this item before using, to ensure suitable for a gluten free diet. Method Lightly butter 6 x 10cm loose bottom flan tins. To make the sweet pastry: Sift the gluten free flour and icing sugar into a large mixing bowl. Add the salt and ground almonds and whisk to blend the ingredients together. Add the cold cubed butter to the bowl and rub into the flour mixture until it resembles chunky breadcrumbs. Pour in the beaten egg and stir through with a fork. Get your hands in at this point to bring the dough together. You may feel the mixture looks a little dry but prepare to be amazed as it comes together beautifully! Once the pastry ‘cleans the bowl’, it’s time to transfer it onto a clean work surface that’s been lightly dusted with gluten free plain flour. Knead the dough for a couple of minutes until you feel the texture change and it becomes nice and smooth and easy to work with. Cut the pastry into six pieces. Roll out each piece until it's big enough to line the flan tin. Either fold the pastry circle in half or gently wrap it around the rolling pin and lower into the buttered flan tin. Gently ease the pastry into place. Be generous with the pastry at this point, and try not to stretch the pastry as it will shrink as it bakes. Roll the rolling pin over the top of each flan tin to trim off any excess pastry. Place the pastry lined tins onto a baking tray. Put the sliced apricots in a large bowl, squeeze over the juice of half a lemon and add the caster sugar. Stir briefly and set to one side. Preheat the oven to 180C/350F/Gas 4/160C Fan. To make the frangipane filling: Add the softened butter, caster sugar, ground almonds, eggs and almond essence to a large mixing bowl and beat together until the mixture is nice and smooth. Spoon a teaspoon of jam into each pastry case and spread out evenly. Divide the frangipane equally between the six tarts and smooth over the top with a round bladed knife. Arrange the apricot slices over the top of the frangipane. Pop the tarts in the oven and bake for 30-35 minutes until they’re golden brown and don't wobble when you give them a gentle shake. Remove the tarts from the oven. Leave to cool completely before removing them from their tins. Dust with icing sugar. Enjoy! Recipe notes and tips: You'll have leftover pastry to use as you wish. I like to line a flan dish and pop it in the freezer for a later date. To make life easier the pastry bases can be made in advance. They will keep in the fridge for up to 24hrs. They can also be frozen. Just wrap them well before slipping them into the freezer to prevent them getting freezer burn. If you find the pastry is a little hard to handle, then don’t be afraid to scrunch it up again and knead for a few more moments before rolling out. I often need to do this. You could use this this recipe to make one large tart or make smaller tarts by using muffin tins instead. Just adjust the baking time accordingly. The tarts are best eaten on the day they're made but will keep OK for a day or two when covered and stored in a cool place. Credit and thanks - part of my recipe inspiration came from Raymond Blanc's apricot and almond tart which features on the delicious website.