gluten free almond mini tarts

Ingredients

• Servings: 6
• crust:
• 1/2 cup gluten-free oat flour
• 1/2 cup almond flour
• 1/4 cup tapioca flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon kosher or fine sea salt
• 4 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 1/4 cup mott's® cinnamon applesauce
• filling:
• 1 large egg
• 1/2 cup gluten-free almond paste, broken into bite-size pieces
• 1/4 cup mott's® cinnamon applesauce
• 1 tablespoon gluten-free oat flour
• 1 tablespoon powdered sugar
• 2 medium peaches
• 1 tablespoon apricot jam or other light-colored jam

Recipe

• preheat the oven to 400 degrees f.
• make the crust: pulse the oat flour, almond flour, tapioca flour, sugar, and salt together in a food processor for 5 seconds to blend.
• 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.
• 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.
• place the tarts on a rimmed baking sheet and freeze for 15 minutes while the oven heats.
• 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.
• reduce the oven heat to 375 degrees f.
• make the filling: beat the egg, almond paste, and applesauce together with an electric hand mixer on medium-low speed until smooth.
• add the oat flour and powdered sugar, and beat on low speed to blend thoroughly.
• divide the almond custard evenly between the cooled tart crusts.
• 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.