Apricot Tart In Quinoa-almond Crust


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 (1 stick) unsalted butter, at room temperature, diced
1 egg yolk

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 butter
1 can apricot halves


This Gluten-free Crust Is Enriched With Almond Meal, A Natural Partner For The Apricots And Almond Pastry Cream. Fresh Or Canned Apricots Can Be Used In This Tart.

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