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Gluten Free Almond Mini Tarts
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Delicious gluten-free mini almond tarts with a fruity twist, perfect for showcasing.
Ingredients:
  • 0.5 cup gluten-free oat flour
  • 0.5 cup almond flour
  • 0.25 cup tapioca flour
  • 1 tablespoon granulated sugar
  • 0.5 teaspoon kosher or fine sea salt
  • 4 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 0.25 cup Mott's® Cinnamon Applesauce
  • 1 large egg
  • 0.5 cup gluten-free almond paste, broken into bite-size pieces
  • 1 tablespoon gluten-free oat flour
  • 1 tablespoon powdered sugar
  • 2 medium peaches
  • 1 tablespoon apricot jam or other light-colored jam
Instructions:
  • Preheat the oven to a toasty 400 degrees F.
  • Create the crust by pulsing oat flour, almond flour, tapioca flour, sugar, and salt in a food processor for 5 seconds until blended.
  • Incorporate cubed butter into the mixture with 8-10 pulses until a moist, crumbly dough begins to come together. Then, introduce the applesauce and blend until a soft dough is achieved.
  • Separate the dough into 6 equal portions and gently press each piece into the tart pans; ensure the dough slightly overhangs the edges for a beautiful crust.
  • Arrange the tarts on a baking sheet with edges and chill in the freezer for 15 minutes as the oven preheats.
  • Bake the tarts for 10 minutes or until the edges turn golden brown. Then, cool the crusts to room temperature after removing them from the oven.
  • Adjust the oven temperature to 375 degrees F.
  • Prepare the filling by blending the egg, almond paste, and applesauce with an electric hand mixer on medium-low speed until smooth.
  • Combine the oat flour and powdered sugar in the mixing bowl, then mix on low speed until well blended.
  • Spoon the almond custard equally into the cooled tart crusts.
  • Prepare the peaches by slicing them into 1/4-inch thick half-moons and arranging them in a fanned pattern on each tart crust. Make a glaze by whisking the jam with 1 tablespoon of water, then brush the peaches with the glaze using a pastry brush. Bake the tarts for an additional 20-25 minutes until the custard is matte and puffy around the edges. Serve hot and enjoy!

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