Nutritional Info

Nutrition Facts

Serving Size 1 (34g)

Calories 87
Calories from Fat 24 (27%)
Amount Per Serving %DIV
Total Fat 2.6g 4%
Saturated Fat 1.5g 8%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 39.4mg 13%
Sodium 213.9mg 9%
Potassium 23.5mg 1%
Total Carbohydrate 12.1g 4%
Dietary Fiber 0.2g 1%
Sugars 3g
Protein 2.7g 6%

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Recipe Description
If you've never baked with apricots, you're in for a surprise!  Unlike most fruit, apricots take on a tartness during baking.  The sweet vanilla glaze is a nice offset.  You will love the tartness of the apricots.  The crust is barely sweet and breadlike in texture.
Prep time
30 min
Cook time
20 min
Ready In
50 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  apple cider vinegar
1 3/4 Teaspoon(t)  xanthan gum
1/4 Teaspoon(t)  salt
3   egg whites
2 Tablespoon(T)  sugar
1/4 Teaspoon(t)  baking soda
2 Teaspoon(t)  baking powder
1/2 Cup(c)  rice flour
1/2 Cup(c)  milk
1 Tablespoon(T)  oil
1 Pound(lb)  fresh apricots


Preheat the oven to 375°F.  Lightly grease a baking sheet.  To make the crust, place the egg whites in a medium sized bowl.  Beat until very frothy, with big and little bubbles.  Add the remaining crust ingredients.  Mix well until thickened.  It should seem soft and thick, like softly whipped cream.  On the prepared baking sheet, press the dough to just under 1/4 inch thickness.  (Moistened fingertips help with the process.)  You may free form the shape into a circle or rectangle, whatever you like.  If shaping into a circle, the size will be approximately 11 inches in diameter.  Peel and cut the apricots into small wedges.  Press the wedges into the dough in a pretty, overlapping pattern.  Bake for approximately 20 minutes, until the dough is lightly browned and the apricots are tender.  Combine the topping ingredients in a small cup.  Mix well to dissolve the starch.  Microwave for approximately 30 seconds, to thicken.  Brush over the top of the tart.

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Apricot Tart
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