Gluten Free Almond Mini Tarts

This tart is a tasty, fruity, gluten-free treat and beautiful to display.

1
Servings:
6
Yield:
6 mini tarts

Ingredients

Crust:

  • ½ cup gluten-free oat flour

  • ½ cup almond flour

  • ¼ cup tapioca flour

  • 1 tablespoon granulated sugar

  • ½ teaspoon kosher or fine sea salt

  • 4 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

  • ¼ cup Mott's® Cinnamon Applesauce

Filling:

  • 1 large egg

  • ½ cup gluten-free almond paste, broken into bite-size pieces

  • ¼ cup Mott's® Cinnamon Applesauce

  • 1 tablespoon gluten-free oat flour

  • 1 tablespoon powdered sugar

  • 2 medium peaches

  • 1 tablespoon apricot jam or other light-colored jam

Directions

  1. Preheat the oven to 400 degrees F.

  2. Make the crust: Pulse the oat flour, almond flour, tapioca flour, sugar, and salt together in a food processor for 5 seconds to blend.

  3. Add the cubed butter and pulse 8-10 times more until a moist, crumbly dough starts to form. Add the applesauce and blend until a soft dough forms.

  4. Divide the dough into 6 equal pieces and use your fingers to press the dough into 6 mini tart pans (or 1 9-inch tart pan if you don't have mini shells), making sure the dough rises slightly above the edges of each pan.

  5. Place the tarts on a rimmed baking sheet and freeze for 15 minutes while the oven heats.

  6. Bake the tarts for 10 minutes, until they start to brown at the edges. Remove from the oven and cool the crusts to room temperature.

  7. Reduce the oven heat to 375 degrees F.

  8. Make the filling: Beat the egg, almond paste, and applesauce together with an electric hand mixer on medium-low speed until smooth.

  9. Add the oat flour and powdered sugar, and beat on low speed to blend thoroughly.

  10. Divide the almond custard evenly between the cooled tart crusts.

  11. Pit and slice the peaches into 1/4-inch thick half-moons and fan the peach slices across each tart crust. Whisk the jam with 1 tablespoon water to make a glaze. Brush the peaches with the glaze using a pastry brush. Return the tarts to the oven and bake for 20-25 minutes more, until the custard is matte and puffy at the edges. Serve immediately.

Tips

Leftover tarts can be refrigerated in an airtight container for up to 3 days, though the peaches may brown slightly. Makes 6 mini tarts (or 1 9-inch tart).

Nutrition Facts (per serving)

332 Calories
20g Fat
35g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 332
% Daily Value *
Total Fat 20g 26%
Saturated Fat 6g 31%
Cholesterol 51mg 17%
Sodium 177mg 8%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 6g
Vitamin C 14mg 72%
Calcium 51mg 4%
Iron 1mg 6%
Potassium 122mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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