Apricot and Rosemary Tart recipe
Take advantage of ripe summer apricots with this bright gluten free tart recipe by CW's resident foodie
APRICOT + ROSEMARY TART
Recently, my family and I have had to go gluten-free to help our 4 year old. He is not coeliac but seems to have some issues digesting gluten.
I thought I would make an effort to create an amazing gluten-free tart to satisfy his sugar cravings (as well as mine).
With the best apricots the summer has to offer, this tart looks beautiful and tastes amazing. Unfortunately my son doesn't like apricots and didn't touch it! More for me!
For the crust:
1 cup gluten-free rolled oats
1/2 cup whole raw almonds
75 g brown rice flour
1/4 cup honey
1/4 cup coconut oil, melted
1 tsp. vanilla bean paste
1/2 tsp. sea salt
For the topping:
1 or 2 tbsp of coconut palm sugar
A branch of rosemary or lavender
Preheat oven to 180C/350°F.
Combine all of the crust ingredients in a food processor and mix. Grease a 20cm (8”) tart pan with a little coconut oil and press crust evenly into the pan.
Cut the apricots in half and place them on top of the crust.
Sprinkle lightly with coconut palm sugar and add a branch of rosemary or lavender on top.
Bake for 35 to 40 minutes, until the crust is golden brown and the apricots are caramelized. Enjoy!
Vegetarian; free from gluten, dairy and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com