Apricot and coconut flour tart – Gluten-Free

Looking for a summery dessert that’s both refreshing and guilt-free?

This apricot and coconut flour tart is exactly what you need! It’s low in carbs, naturally gluten-free, and bursting with flavor – sweet and tangy from the apricots, with a warm, subtle coconut twist from the flour.

The best part? It’s served cold, which makes it the perfect treat for hot days when you’re craving something cool but still want to keep things on the healthy side.

Think of it as a delicious alternative to ice cream or any overly sweet dessert – easy to make, light, and totally satisfying!

Ingredients: (for a ~28 cm diameter pan)

• well-ripened 9-10 apricots
• 50 g coconut flour
• 50 g softened butter
• 85 g brown sugar
• 150 ml sweet cooking cream
• 4 large eggs
• 1 teaspoon vanilla essence (optional)
• vanilla powdered sugar for sprinkling at the end

Preparation:

In a bowl, beat the sour cream, eggs, and sugar together with a mixer for 2–3 minutes.

Next, add the softened butter and coconut flour, and mix until the batter is smooth and well combined. Set it aside.

Preheat the oven to 160°C. Line a baking tray with parchment paper, then pour the batter into the tray. Wash the fruit, cut them into halves or quarters, and arrange them on top of the tart as a decoration.

Place the tray in the preheated oven and bake for about 45–50 minutes, keeping an eye on it to prevent burning.

Once it’s done, take it out and let it cool, then refrigerate for at least two hours before serving.

Before cutting, dust the tart with some sugar for a sweet finishing touch.

If you try the recipe, let me know how you liked it! 😊

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