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Apricot Macaroon Tart

This gluten-free tart features a straightforward, press-in-the-pan crust with buckwheat flour, giving it a toasted, nutty flavor.



For 12 Serving(s)


  • 1/3 c buckwheat flour
  • 1/3 c brown rice flour
  • 3/4 c tapioca flour
  • 2 3/4 c coconut
  • 1/2 c sugar
  • 1/2 t salt
  • 10 T butter
  • 4 egg whites
  • 1/2 lb apricots
  • 1/3 c pistachios

Apricot Macaroon Tart Directions

  1. Preheat the oven to 350˚F. Butter a 9-inch round tart pan with a removable bottom. Place on a rimmed baking sheet.
  2. Combine the flours, ¾ cup of the coconut, ½ cup of the sugar, and salt in a large mixing bowl. Add the butter, and mix until the flour is absorbed. Transfer the mixture to the buttered tart pan, and press to form and even, solid layer. Bake until is just begins to turn golden, about 15 minutes. Set aside to cool.
  3. Mix together the remaining 2 cups shredded coconut, 1/3 cup of sugar, and a pinch of salt. Stir in the egg whites. Arrange the apricots evenly over the crust in the tart pan. Drop spoonfuls of the coconut mixture over and in between the apricots. Bake 20-30 minutes, until the coconut filling turns deeply golden. Allow to cool, then sprinkle with chopped pistachios. Slice and serve.

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