Rate this recipe!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
|
Ingredients
EASY TART CRUST
- 2 cups blanched almond flour
- 1/2 tsp Himalayan pink salt
- 2 Tbsp. melted coconut oil
- 1 large egg room temperature
FRUIT FILLING
- 1 lb. ripe apricots pitted and thinly sliced (you can substitute for apples if apricots are notseason)
- 8 oz. oz. raspberries
- 8 oz. oz. blackberries
- ½ cup coconut sugar
- 1 Tbsp. gluten free tapioca starch
- 1/2 tsp. cinnamon
- Zest of 1 lemon
Ingredients
EASY TART CRUST
FRUIT FILLING
|
Rate this recipe!
|
Instructions
- Place almond flour and salt in food processor and pulse until combined
- Add coconut oil and egg and pulse until mixture forms a ball
- Press dough into 9-inch greased tart pan and prick the bottom with a fork several times
- Gently toss all the filling ingredients together and place in crust
- Bake at 375 F for 30 - 35 minutes or until the filling is bubbling
- Cool for 1 hour before serving
Recipe Notes
Source Gluten Free Fresh Fruit Tart Recipe by OnlyGlutenFreeRecipes.com
Share this Recipe