![](https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F2008746.jpg&w=600&q=60&c=sc&poi=auto&orient=true&h=400)
Ingredients
Crust:
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½ cup gluten-free oat flour
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½ cup almond flour
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¼ cup tapioca flour
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1 tablespoon granulated sugar
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½ teaspoon kosher or fine sea salt
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4 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
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¼ cup Mott's® Cinnamon Applesauce
Filling:
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1 large egg
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½ cup gluten-free almond paste, broken into bite-size pieces
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¼ cup Mott's® Cinnamon Applesauce
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1 tablespoon gluten-free oat flour
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1 tablespoon powdered sugar
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2 medium peaches
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1 tablespoon apricot jam or other light-colored jam
Directions
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Preheat the oven to 400 degrees F.
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Make the crust: Pulse the oat flour, almond flour, tapioca flour, sugar, and salt together in a food processor for 5 seconds to blend.
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Add the cubed butter and pulse 8-10 times more until a moist, crumbly dough starts to form. Add the applesauce and blend until a soft dough forms.
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Divide the dough into 6 equal pieces and use your fingers to press the dough into 6 mini tart pans (or 1 9-inch tart pan if you don't have mini shells), making sure the dough rises slightly above the edges of each pan.
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Place the tarts on a rimmed baking sheet and freeze for 15 minutes while the oven heats.
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Bake the tarts for 10 minutes, until they start to brown at the edges. Remove from the oven and cool the crusts to room temperature.
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Reduce the oven heat to 375 degrees F.
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Make the filling: Beat the egg, almond paste, and applesauce together with an electric hand mixer on medium-low speed until smooth.
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Add the oat flour and powdered sugar, and beat on low speed to blend thoroughly.
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Divide the almond custard evenly between the cooled tart crusts.
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Pit and slice the peaches into 1/4-inch thick half-moons and fan the peach slices across each tart crust. Whisk the jam with 1 tablespoon water to make a glaze. Brush the peaches with the glaze using a pastry brush. Return the tarts to the oven and bake for 20-25 minutes more, until the custard is matte and puffy at the edges. Serve immediately.
Tips
Leftover tarts can be refrigerated in an airtight container for up to 3 days, though the peaches may brown slightly. Makes 6 mini tarts (or 1 9-inch tart).
Nutrition Facts (per serving)
332 | Calories |
20g | Fat |
35g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 332 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 6g | 31% |
Cholesterol 51mg | 17% |
Sodium 177mg | 8% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 3g | 11% |
Total Sugars 7g | |
Protein 6g | 13% |
Vitamin C 14mg | 16% |
Calcium 51mg | 4% |
Iron 1mg | 6% |
Potassium 122mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.