Gluten-free apricot tart


  1. Preheat the oven to 170°C/325°F/Gas Mark 3.
  2. Place the egg whites in a large bowl and whisk until stiff.
  3. Gradually whisk in the icing sugar.

    Fold in the ground almonds and spread the mixture into the base of a greased and lined 28cm round spring form tin.
  4. Bake for 15-20 mins until pale golden. Increase the oven temperature to 180°C/160°C fan/gas 4.

  5. Whisk together the caster sugar, soured cream, whole eggs and custard powder in a bowl.
  6. Pour the mixture over the baked sponge and scatter over the sliced apricots. Return to the oven for 25-30 mins until the topping has set.
  7. Serve warm or cold dusted with icing sugar.


This sticky tart is flour free and delicious!


6 medium egg whites
100g (4oz) icing sugar, sifted, plus extra for dusting
225g (8oz) ground almonds
80g (3oz) caster sugar
250ml (1/2 pt) soured cream
3 medium eggs
1/2 tsp custard powder
350g (12oz) fresh apricots, halved, stoned and sliced


Time: 20 mins
Serves: 12
Nutrition: n/a