This delicious apricot tart is a family favourite in our house. Quick to make, simple to prepare and keeps well (not that keeping it for any length of time is ever a problem with this amazing recipe).

Gluten Free Apricot Tart - A family favourite
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins

Sweet and tart, reminiscent of a french patisserie classic but super easy to make!

Course: Dessert
Servings: 12 slices
Pastry Ingredients
  • 8 oz gluten free flour - we use Doves Farm
  • 4 oz butter or dairy free margarine
  • 1 large free range egg
Tart ingredients
  • 1 kg apricots this makes a generously filled large tart
  • 1/2 jar good quality apricot jam
  • 2 eggs large free range
  • 2 tbsp caster sugar
  • 1 tsp vanilla extract
  • 300 ml single or double cream
  1. Preheat your oven to 180 degrees centigrade and get a large tart/flan case ready to go!

  2. First make your pastry by rubbing together the flour and butter until you have a crumbly mixture

  3. Once the mix resembles lumpy breadcrumbs - add in the egg and a little water and mix well with your hands until you get a soft dough. If you are used to making regular pastry then this mix needs to be a little more sticky than you are used to making.

  4. Roll out the pastry to fit the flan tin or small tins if making mini tarts and press the pastry into the tins. Trim any excess.

  5. Bake your pastry on it's own (blind baking) for around 20 minutes until it just starts to colour.

  6. Remove from the oven.

  7. Allow the pastry to cool slightly.

  8. Loosely whisk all the filling ingredients (eggs, cream, sugar and vanilla extract and pour into the flan case. Pour gently so as not to spill it!

  9. Now slice your apricots in half and remove the stone. Lay the halves cut side down into the tart case on top of the filling. Don't worry if some of the mix gets onto the tops of the apricots, when baked it will look amazing whatever happens.

  10. Carefully return the tart to the oven and bake for around 25-30 minutes until the filling mixture begins to set. 

  11. Remove the tart from oven again and set to one side. Leave your oven on.

  12. Take the half jar of apricot jam and loosen it with a tablespoon or two of hot water. Gently, gently pour the jam mixture over the tart trying to get the coverage nice and even.

  13. Return back to the oven for a final 20 minutes or so or until the apricot mixture starts to bubble and even scorch slightly.

  14. Remove from the oven and allow to cool if patience and willpower allows!

  15. Serve with lashings of cream or ice-cream!


Fruit Tart Pin Image