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Apricot Tart in Quinoa-Almond Crust

Source of Recipe

Donna Rollison


Recipe Introduction

Flavors Magazine (Whole Foods)

List of Ingredients

For the Tart Crust

1 cup quinoa flour
1/2 cup almond meal
1/4 cup evaporated cane juice or sugar
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/2 cup cf margerine (cut in pieces at room temmperature)
1 egg yolk

For the Pastry Cream and Topping

1 cup almond milk
1/4 cup evaporated cane juice, divided
2 egg yolks
2 tablespoons cornstarch
1/2 teaspoon gluten-free almond extract
1 tablespoon cf margerine
1 can apricot halves



Recipe

To make the crust, combine quinoa flour, almond meal, evaporated cane juice, xanthan gum and salt in the bowl of a food processor.

Add margerine and process until the mixture resembles coarse meal, 8 to 10 seconds.

Add egg yolk and pulse until dough holds together without being wet or sticky.

Shape dough into a disk, cover and chill for at least 1 hour.

On a lightly floured surface, roll dough into a 12-inch round.

Fit dough into a 9-inch fluted tart pan with removable base.

Trim excess dough at edges.

Chill for 30 minutes.

Preheat oven to 400°F and position rack in center of oven.

Prick the bottom of the pastry all over with a fork.

Line with parchment paper or foil and fill with pie weights or dried beans.

Bake 10 minutes.

Remove parchment paper and weights and continue to bake until bottom is dry and pastry is golden brown, 5 to 10 minutes.

Remove from the oven and let cool completely on a wire rack.

To make the pastry cream, combine almond milk and 2 tablespoons of evaporated cane juice in a small saucepan.

Bring the mixture to a simmer over medium heat.

In a medium bowl, whisk together egg yolks, remaining cane juice and cornstarch and whisk until pale yellow.

Slowly ladle half of almond milk mixture into egg-yolk mixture, whisking constantly.

Transfer back to saucepan.

Set pan over medium heat, whisking constantly until mixture comes to a boil.

Once mixture comes to a boil, whisk vigorously until very thick, about 1 minute.

Remove pan from heat and stir in almond extract and margerine.

Let cool completely.

When tart shell and pastry cream are cool, fill tart with pastry cream.

Drain apricots, reserving juice, and arrange apricot halves on top of pastry cream.

In a small saucepan, boil reserved juice until reduced to 2 tablespoons of glaze.

Brush apricots with glaze and serve.