Apple & Apricot Tart

One of my husband's favourite fruits is fresh apricots.  I made this cake/tart when the B.C. apricots and apples from a local garden were in season.  This dessert is based on a recipe from the cookbook "125 Best Gluten-Free Recipes" by Donna Washburn and Heather Butt.  This dessert is a bit of work, but well worth it!

Crust

1/4 cup coconut flour

1/4 cup arrowroot starch/flour

1/4 cup tapioca starch

1/4 cup white rice flour

1/4 cup almond flour

1/2 tsp baking soda

1/4 tsp sea salt

1/3 cup melted butter or coconut oil

1/4 cup honey

1/4 cup coconut sugar

1/4 cup plain yogurt or dairy-free plain yogurt

1 egg yolk

1/2 cup sliced almonds

Filling

3 cups grated apples (about 4 large apples)

2 tbsp coconut sugar

1/4 cup honey

2 tbsp arrowroot starch

1/4 tsp ground cinnamon

1 tsp lemon juice

1 tsp vanilla

2 cups fresh apricots, sliced

1 tbsp honey

1 tbsp arrowroot starch/flour

1/4 cup sliced almonds

Glaze

1/3 cup apricot jam (sweetened with fruit juice)

2 tbsp water

Directions

Line the bottom of a 25cm springform pan with parchment paper that is cut to fit.  Grease the parchment paper and sides of the pan.  Preheat the oven to 375 degrees.

Combine coconut flour, arrowroot, tapioca, rice flour, almond flour, baking soda and salt in a large bowl.  In a smaller bowl combine the melted coconut oil, honey, coconut sugar, yogurt and egg yolk.  Stir the wet ingredients into the dry ingredients, and mix in the almonds.  Spread the mixture into the bottom of and about 1 cm up the sides of the prepared pan.  Let stand for about 15 minutes.  Then bake the crust for 15 minutes.  Turn down the oven to 350 degrees.

Combine the grated apples and lemon juice.  Place in a sieve for 15 minutes and press out any excess liquid.  Combine the apples, coconut sugar, 1/4 cup honey, 2 tbsp arrowroot starch, cinnamon and vanilla in a large bowl.  Pour the apple mixture into the crust and spread evenly with a spoon.  

Mix the sliced apricots with 1 tbsp honey and 1 tbsp arrowroot and arrange on top of the grated apple mixture.  Bake at 350 degrees for about 30 minutes.  Sprinkle the 1/4 cup sliced almonds around the rim of the crust and bake for about another 15-20 minutes, or until the center crust is done (test with a toothpick).

Bring the apricot jam and water to a boil in a small saucepan while whisking constantly.  Reduce heat and simmer for a few minutes or until thickened, whisking occasionally.  Brush the glaze over the apricots.  Chill before serving.  Serve with whipped cream or whipped coconut cream.