This recipe was inspired by a recipe from the Estonian cookbook, Sepamaa Talu köök Osa 2 by Anni Arno. Marzipan is very popular in Estonia. You can buy delicious bars of Estonian made marzipan at every corner store. Here in NYC, I bought the marzipan from Kalustyan’s. The original recipe used rhubarb, which is also popular in Estonia. Goodness knows that I love rhubarb, but when I ate the rhubarb tart I kept imagining how good it would be with apricots.
APRICOT MARZIPAN TART (GLUTEN-FREE OR NOT)
- 1 pre-baked pie crust (scroll down for a recipe for gluten-free pie crust. Click here for an old-fashioned pie crust.)
- 12 oz fresh, ripe apricots
- 4 oz marzipan
- 3/4 cup heavy cream
- 1 egg
- 2 egg yolks
- 3 tablespoons sugar
- 1/2 tsp cinnamon
- the seeds scraped from 1 vanilla bean (or 1 teaspoon vanilla extract)
- Halve the apricots and remove the pits. Place them in the pre-baked pie crust.
- Crumble the marzipan over the apricots.
- Whisk the heavy cream, egg, egg yolks, sugar, cinnamon and vanilla together and pour it over the apricots and marzipan.
- bake tart 40 minutes at 350 degrees or until the center is barely set.
GLUTEN FREE PIE CRUST
Gluten Free Pie Mix
- 2 cups brown rice flour
- 2/3 cups potato starch (NOT POTATO FLOUR)
- 1/3 cup tapioca flour
This will make enough for two of these crusts (or one of these crusts and a quiche crust, or almost any other single crust pie or tart on this blog). Just keep the extra for next time!
Gluten free Pie Crust
- 1 cups plus 2 Tablespoons gluten-free pie mix
- 2 Tablespoons sweet rice flour (also known as mochi or glutinous rice flour)
- 2 Tablespoon granulated sugar
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 6 Tablespoons cold butter
- 1 large egg
- 2 teaspoons lemon or orange juice
- Preheat the oven to 375 degrees.
- Butter a pie dish.
- Mix the dry ingredients together.
- Cut the butter in to the dry ingredients and use your fingers to combine until it has the consistency of course cornmeal.
- In a small bowl, whisk the eggs and lemon juice together.
- Add the egg and lemon mixture to the flour and butter, and combine into a ball.
- Measure out two 12 inch sheets of wax paper. Roll the dough out between two sheets of wax paper.
- Remove one of the sheets of wax paper and flip the dough into the tart tin.
- Remove the second sheet of wax paper and press the dough in to the tart tin using your fingers to repair any cracks. Pinch the edges into a fluted shape. If your kitchen is hot, put the crust in the fridge for 10 minutes to cool the dough.
- Pre-bake the crust for 18 minutes.