| Prep Time | 1 hour |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
For The Crust..Preheat Oven to 375
- 1 cup blanched almond flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot can use tapioca flour too
- 1 tbsp birch xylitol I use Health Garden
- 1 large pastured egg lightly beaten in a measuring cup. add water to 1/4 cup if needed
- 1/2 cup grass fed butter I use Kerrygold unsalted
For The Filling
- 2 cups apricots sliced
- 3 tbsp xylitol
- 1/2 tsp ground cinnamon
- 2 tbsp Polanders Apricot All fruit
- 1 tbsp coconut flour
Ingredients
For The Crust..Preheat Oven to 375
For The Filling
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Instructions
For The Crust
- Mix all the dry ingredients together.
- Slice the butter into tbsp size pieces and drop into the dry mix.
- Using a pastry cutter, work the butter into the mix until pea size crumbs are formed.
- In a measiuring cup drop the egg and whisk with a small whisk or fork until blended. Add enough water to the egg to make 1/4 cup if needed.
- Drop the egg into the dough mix and work lightly with your fingers until well blended and holds together.
- Form dough into a disk and cover with plastic wrap and refrigerate for abut 10 minutes.
Filling
- Slice the apricots into a bowl, add the lemon juice xylitol and cinnamon and stir.
- Add coconut flour and stir
Assembly
- Remove crust from fridge. Place between 2 pieces of parchment paper lightly dusted with arrowroot. Carefully roll the dough into a round shape. Carefully remove the top layer of paper.
- Place fruit in a neat arrangement leaving about 2 inches around the outside.
- Using the parchment paper to fold over the sides of the pastry to cover edges as pictured.
- Place the Polanders all fruit in a small microwave safe dish. Heat for 20 seconds until liquidy. Using a brush cover the entire top of the tart. Sprinkle with additional xylitol for crispyness.
- Using the parchment paper, lift the tart to sheetpan and bake for 40 minutes until bubbly. Allow to cool before serving
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