Gluten-Free Apricot Tart with Vanilla Custard (Dairy-Free)

This gluten-free apricot tart recipe is based on my popular Gluten-Free Caramel Apple Tart recipe. Since it is summer, I wanted to showcase apricots. Usually, when I bake with apricots, many of the apricots are from our tree. Unfortunately, we had a rainstorm around the time our tree was blossoming, and we didn’t get many apricots this year, so I am using store-bought, ripened apricots.

I tested this tart recipe twice to achieve the perfect custard texture. The first version didn’t set properly, so I adjusted the simmer time and made sure to use full-fat coconut milk. The result? A custard that baked up creamy and sliceable, even without dairy.

Need another great apricot recipe? Try my Gluten-Free Apricot Crisp recipe. I love baking with summer stone fruits. Find these recipes, along with all of my other delicious Gluten-Free Summery Recipes.

Allergen Information and Substitutions:

This gluten-free apricot dessert is already gluten and dairy-free. Here are more easy swaps so you can eliminate more allergens if necessary.

• Substitute the cornstarch for potato or tapioca starch when making the custard.
• If you can’t have coconut, you can use regular whole milk instead of the coconut milk, and you can use the almond crust I used in my Gluten-Free Lemon Tart recipe.
• If you are nut-free, use my Gluten-Free Pie Crust recipe to make the tart crust.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

• Almond Flour – Use either regular or blanched almond flour. I prefer using Anthony’s Almond Flour for baking as it is finely ground and tested to ensure it is gluten-free.
• Shredded Coconut – Use unsweetened coconut. Use small shreds and not large shreds (different brands have different lengths and sizes of the coconut shreds!) Anthony’s Shredded Coconut has small shreds.
• Coconut Oil – I like the flavor of coconut oil, but any light cooking oil will work.
• Coconut Milk – Use full-fat coconut milk. Low-fat coconut milk will not form the custard as well.
• Egg Yolks – Use large eggs. You can use the leftover egg whites to make my Vanilla Meringues.
• Sugar – Use cane sugar. I don’t recommend coconut or brown sugar.
• Cornstarch – Cornstarch helps to thicken the custard. See the substitutions above for alternatives if you are corn-free.
• Vanilla Extract – Do not use imitation vanilla; you will taste the difference.
• Cooking Oil – Use an unflavored oil in the custard.
• Apricots – Fresh apricots are best. If you use frozen, you will need to thaw them and pat them dry.

Before You Bake: Tips and Testing Notes

I have tested this homemade apricot tart recipe twice. Whisk frequently to prevent burning.

• Place the tart pan on a cookie sheet or in another pan. That way, if your tart pan leaks, it won’t leak juices on the bottom of your oven.
• This seems pretty simplistic, but you want to wash the apricots and remove the pits.
• If you have vanilla beans or vanilla bean paste, use them instead of pure vanilla extract. They add incredible vanilla flavor depth.
• Let the tart chill in the refrigerator so the custard can set fully.

Note From My Kitchen: When testing this recipe, I found that the custard texture really depends on two things: using 100% full-fat canned coconut milk (or whole milk) and simmering the custard ingredients long enough for it to thicken. In my first test, the custard didn’t set properly because I pulled it off the heat too early. Once I gave it more simmer time and whisked it frequently over low heat, it thickened beautifully and set perfectly in the tart. Also, be sure to pat your apricots dry if they’re extra juicy; they’ll hold their shape better while baking.

How to Make a Gluten-Free Apricot Tart (Step-By-Step)

Step 1: Wash, slice, and remove the pit from the apricots. Sprinkle with sugar and lemon juice. The lemon juice will help prevent the apricots from browning, so they keep their vibrant orange color.

Step 2: Add the custard ingredients to a saucepan. Use a whisk to blend them. Bring to a slow boil on medium heat, then reduce the heat to a simmer. (Do not cover the pot.) You need to stir and whisk the mixture often to prevent burning.

Step 3: When the custard has thickened, turn off the heat and let the mixture cool. Preheat the oven to 350ºF.

Step 4: In a large mixing bowl, add the almond flour and unsweetened coconut. Whisk to blend. Add the melted coconut oil (or light oil) and mix. The mixture will not look wet as shown in the photo above. When it is pressed down, it will have just the right amount of moisture.

Spray gluten-free baking spray in a round or rectangular-shaped tart pan. My pan is a 9-inch fluted tart pan. Whatever tart pan you use, you want to ensure the bottom is removable. This is the best because it allows you to lift the tart pan out of the pan.

Step 5: Use a flat-bottom measuring cup to press down the crust mixture. Press it up into the fluted edges. Make sure the crust is evenly distributed.

Step 6: This is what the tart crust should look like. Note that all of the fluted sections have an even amount of the crust mixture.

Step 7: Pour the gluten-free vanilla custard into the tart pan. Use the bottom of a spoon or a spatula to spread the custard across the pie crust evenly.

Step 8: Place the apricot halves across the top of the custard. They should not sink. Make any design you like. Note, the apricots do shrink a bit when they are baked into the tart…so keep this in mind when you create designs.

Step 9: Bake the tart for 40-45 minutes, or until the apricots are softened and the custard looks mostly set. (It will set more as it cools.) The actual baking time will vary depending on what you bake the tart in, and the material it is made with.

Remove the tart pan from the oven and place it on a cooling rack. When it has cooled to room temperature, cover it with plastic wrap and refrigerate for at least one hour.

Storage and Freezing Tips

• Store the tart wrapped in plastic wrap in your refrigerator. After it is cut, you can put pieces into an airtight container. It will keep fresh for up to 3 days.
• I have not tested freezing this tart. If you try it, please drop a comment and let us know how it worked out.

Frequently Asked Questions:

Why didn’t my custard set?

There are a few common issues that can cause a custard not to set:

• You may have removed it from the heat too soon. It should be thick before pouring.
• Did you use low-fat coconut milk, or a substitute may not have enough fat to thicken? Swapping starches (e.g., arrowroot) can affect the final texture.
• Did you skip the chill time? This custard needs at least 1 hour to fully set.

More Gluten-Free Pie and Tart Recipes:

For more pie and tart baking inspiration, check out some of these popular recipes on my blog:

• Homemade Gluten-Free Blueberry Pie
• Rustic Gluten-Free Plum Galette
• Gluten-Free Summery Lemon Tart
• Perfect Gluten-Free Apple Pie