1TeaspoonsGrated lemon zest or lemon thyme leavesif using thyme leaves, mince them
3CupsSliced fresh apricotsabout 1 lb or 4 medium apricots
2 TablespoonsApricot jamoptional (not low carb)
Instructions
Preheat oven to 350 FUsing a sifter over a large bowl, sift together the 2 flours. Stir in the sugar. Add flour/sugar mix to a food processor and pulse briefly to combine. Add the softened butter to the food processor and pulse to combine.
1 Cup Almond flour, 1/4 Cup flour, 1/2 Cup Sugar, 4 Tablespoons Butter
Add the whole egg plus the egg yolk to the food processor, along with the almond extract, salt and lemon zest (or the lemon thyme) and pulse until everything is combined. This is the frangipane.Grease the bottom of the tart pan with a little butter and spread the frangipane along the bottom.
Cut apricots in half, remove the pit and slice each half into quarter slices. Arrange on top of the frangipane in a pretty pattern.
3 Cups Sliced fresh apricots
Bake at 350° F for 35-40 minutes.
Mix 2 Tbsp apricot jam with 1 Tbsp water and brush over the tart with a pastry brush to glaze. Let cool and if desired dust with some powdered sugar. Serve alone or with ice cream or whipped cream.
2 Tablespoons Apricot jam
Video
Notes
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