The Cook’s Kitchen

Yesterday I cheated. No, not on my husband or taxes or driver’s test. On my diet. Yep, I am a big fat cheater! Hey, I think I just figured out where that expression came from … people who cheat on their diets and become big and fat. Don’t roll your eyes, it could be true!

I was having some girls over in the afternoon and I thought this would be a great opportunity to try out a couple recipes and have them taste tested by some gluten eaters. I had been toying with a recipe in my head for a gluten-free Apricot Almond Tart. I decided I would have one very small, teeny, itsy-bitsy morsel just to taste it. I had my teensy bite, decided it was delish and proudly served it up to my gluten eating friends.  Then they left.  And there was one piece left. And some whipped cream left too.  I walked over to the piece, then walked away. I walked back, put it on a different plate and wrapped it with plastic wrap. I walked away again.

It called my name.  I came back, told the piece that although it looked lovely, it was just not going to happen. I would not succumb. I have the will of iron. I have already lost 10 pounds fat flushing and this would not be the day I give into temptation. I walked away again with my head held high and my honor intact.

Then it screamed my name! I said “It’s not you, it’s me. I can’t!”  Then it smiled a slow, sexy smile, seductively raised one eyebrow and said in a husky voice, “Come on, you know you want to. It’s just us here, no one has to know.” Well, I think you can figure out the rest. As I guiltily licked the final crumbs from the plate at least I had the feeling that although I cheated, it was ever so worth it!

This tart is not too sweet, takes minutes to whip up, the oven does most of the work and since I used canned apricots (shush, don’t tell…) that made it even easier. It is perfect with a hot cup of tea or coffee and some lightly sweetened whipped cream.

Apricot Almond Tart

6 tablespoons melted butter, cooled slightly, plus more butter for preparing the pan
3 tablespoons powdered sugar, plus more for preparing the pan and dusting on top
1-¾ cups almonds – ground (I used blanched sliced almonds and ground in a small food processor, but you can also buy ground almonds)
3 large eggs
Pinch of salt
¼ cup honey
2 cans apricot halves, drained and then cut the halves in half or 12 large fresh apricots, halved pitted and then halved again

Preheat oven to 350 degrees. Butter a 9 inch springform pan or tart pan and then dust with powdered sugar, tapping out the excess.
In a large mixing bowl, combine the melted butter, powdered sugar, ground almonds, eggs, salt and honey. Mix well and pour into prepared pan.

Arrange the apricots in concentric circles on top of the batter. You want the edges of the apricots to stick out of the batter a bit.  Bake for 35 – 45 minutes or until browned and set. Rotate the dish twice while baking for even browning.

Let cool and remove from springform pan, if using. Dust with additional powdered sugar. Serve warm or at room temperature.