#fd cookbook volume 2 dairy-free gluten-free

Apricot Frangipane Tart

Apricot Frangipane Tart
ingredients
all
6 Tbs coconut oil
melted
3 Tbs cane sugar
or other quality minimally refined granular sweetener
1/4 cup honey
1/4 tsp sea salt
3 whole farm eggs
1 tsp pure vanilla extract
or seeds from vanilla pod
1 3/4 cup almond meal
1/2 tsp cinnamon
1/4 tsp cardamon
zest from 1 lemon
8 whole apricots
sliced
1/4 cup sliced almonds
2 tsp lavender buds
optional
cookware
  • mixer
  • 8 in. fluted tart pan or spring form pan
This tart is simple to throw together and impressive to serve. It's not too sweet and gluten and dairy free, so you can indulge without feeling like you've over done it.
1
In a mixing bowl, cream together until light: coconut oil, sugar, honey and salt.
2
Gradually add eggs one at time mixing well, then add vanilla.
3
Add almond meal, spices and lemon zest, stir to combine.
4
Pour batter into 8 inch fluted tart pan or spring-form, brushed with coconut oil.
5
Arrange apricots on top of the batter and sprinkle with sliced almonds and optional lavender buds.
6
Bake at 350 until set and lightly browned (about 20 minutes).
notes
This recipe works great with other fruit as well, like blackberries or peaches.

It's perfect with coffee for a special Sunday morning, or on a really special occasion you might serve it warm with a scoop of 'ice cream.' There so many fantastic dairy-alternatives on the market now!