The Bojon Gourmet: Apricot Crème Fraîche Tart with Honey and Pistachios
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Apricot Tart  I made a rice flour crust and baked it for 20 minutes.  I had some really soft apricots that I made apricot butter...2 cups apricots plus 1/4 cup powdered sugar plus 1 T. lemon juice.  After stewing for 20 minutes or so, I pureed it and drizzled into the cracks between the apricots of the partially baked tart and then finished baking for 15 minutes.

Apricot Tart I made a rice flour crust and baked it for 20 minutes. I had some really soft apricots that I made apricot butter...2 cups apricots plus 1/4 cup powdered sugar plus 1 T. lemon juice. After stewing for 20 minutes or so, I pureed it and drizzled into the cracks between the apricots of the partially baked tart and then finished baking for 15 minutes.

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Amazingly yummy!  Super low sugar!  I made the crust differently so my gluten free mom could have it and put some spiced nuts on it too.  Everyone devoured it

Amazingly yummy! Super low sugar! I made the crust differently so my gluten free mom could have it and put some spiced nuts on it too. Everyone devoured it

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These were a super big hit with my friends who said “Mmmm, God, this is good!” But shhh, don’t tell our daughters as the tart went so fast they didn’t even get to try any. This crumble tastes best on the first day, which shouldn’t be a problem as it’ll likely disappear fast.  The sweet almond crust pairs wonderfully with the tartness of the apricots.

These were a super big hit with my friends who said “Mmmm, God, this is good!” But shhh, don’t tell our daughters as the tart went so fast they didn’t even get to try any. This crumble tastes best on the first day, which shouldn’t be a problem as it’ll likely disappear fast. The sweet almond crust pairs wonderfully with the tartness of the apricots.

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