Apricot Almond Tart - Diabetic
Our Apricot Almond Tart showcases the lusciousness of fresh apricots paired with the richness of almonds in a delightful tart that not only satisfies the palate but also nourishes the body. With a crust made from a blend of almond and coconut flours and just enough honey for sweetness, this tart is a testament to how delicious low sugar desserts can be.
Ingrédients
- 1,5 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup coconut oil
- 2 tablespoons honey
- 1 pinch pinch salt
- 6 fresh fresh apricots, halved and pitted
- 1/4 cup sliced almonds
- 1 teaspoon vanilla extract
- 2 tablespoons sugar-free apricot preserves
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, combine almond flour, coconut flour, coconut oil, honey, and salt. Mix until a dough forms.
- Press the dough into a tart pans, spreading it evenly across the bottom and up the sides.
- Arrange the apricot halves cut side up on the dough.
- In a small bowl, mix the sliced almonds with vanilla extract and spoon this mixture over the apricots.
- Brush the apricot preserves over the tart.
- Bake for 25-30 minutes or until the crust is golden and the apricots are tender.
- Allow to cool before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 18g | Protéines: 4g | Fat: 16g | Sucre: 8g
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