By Lizzie King.
Looking for a gluten-free treat? Here is a juicy, no-pastry base tart perfect for your next dinner party with friends and family.
For the no pastry base:
30g Butter softened
For the filling:
11 Apricots, halved and stoned
300g blanched almonds (do use ground if in a hurry)
150 g unsalted butter
100g (coconut) sugar
1 tsp vanilla bean extract
1/2 cup decent apricot jam
Start off by preheating the oven to 180 degrees and greasing a springform 8-inch cake tin.
Firstly, make the base, a far cry from pastry rolling. Simply grind the amaretti biscuits (check they're without gluten if needed) or bash them until a coarse mixture. Mix in the egg and butter, folding.
Press the mixture into the prepared tin, pushing it down until evenly spread and place in the fridge until needed.
Blitz the blanched almonds to a flour - be careful to watch them as they go from a coarse mill as they can turn into nut butter unattended. Cream together with the butter and sugar and fold in the beaten eggs with the vanilla to form a lovely light batter.
Spread the jam over the biscuit base and then pour over the almond batter.
Stud the top with apricot halves until you've used them all up. Brush with a little jam and bake for 25-30 minutes until golden on top and the fruit looks beautifully glistening.
Serve with mascarpone or creme fraiche with a dash of vanilla or vin Santo if you're feeling the Italian in you.
Want more recipes from Lizzie King? Have a go at making her Spinach and Feta Quiche with Pine Nuts or dive into this Salted Rosemary Farinata.