Apricot, Pistachio, & Frangipane Tartlets (gluten free)

Anyone who actually reads this blog probably already knows that husBen has Crohn’s. Crohn’s is an autoimmune disorder that causes the body to attack the GI system at various points along its length. Ben has a very fortunate case of it, as he only has to get treatment every 8 weeks and does not have to adhere to any dietary restrictions. He is healthy and strong, still suave like a red-headed 007, athletic like a white Ray Allen, and gifted at golf like a morally upright Tiger Woods (pre-crash). Anyway, I have been reading recently (and once had a discussion type lecture during my first year of medical school) about how a gluten free diet may help folks with autoimmune disorders. While I must admit that I was initially wary of what seemed to me like a fad diet, I will say the multitude of personal testimonies I read started to overwhelm my normally strong opposition to anything with the word “diet” in it. So we decided to give it a try. I planned out meals, hit up a few natural grocery stores and researched the limited number of restaurants in Houston that are certifiably gluten free. It has been a few days, and the only difference I notice thus far is my newly necessitated innovation for baking anything-sans-wheat. The start of this gluten-free “diet” has also unfortunately coincided with my honest appreciation for flour (or perhaps caused it). Do you even know how hard it is to make a good pizza crust without flour, the all-purpose staple of every pantry on the planet? Pardon my rants though, we are going to give this a grand ol’ effort (14 days) and see if it works. Until then, enjoy the gluten free recipes! Actually, we are still allowed to eat meats, cheeses, dairy, fruit, vegetables, dark chocolate and wine (yes, those last two are food groups), so I suppose no pity should any longer be thrown the direction of gluten free. Here we go… cheers to husBen’s health!

Apricot, Pistachio, & Frangipane Tartlets

(gluten free)

4-5 apricots, thinly sliced into wedges

Chopped pistachios


Sugar for topping


Honey, for drizzling

Almond Crust

1 ½ cups plus 2 tablespoons almond flour

¼ tsp salt

¼ tsp baking soda

¼ cup melted butter plus 1 tablespoon Crisco

2 TBSP honey

1 tsp pure vanilla extract

dash of cinnamon

Preheat oven to 350°F. Mix dry ingredients in one bowl and wet ingredients in another bowl. Combine wet and dry ingredients and form into a ball using a spatula. Refrigerate for 30 minutes until firm. Divide evenly between tartlet molds and press into shape.

Frangipane

1 egg

1/3 cup slivered almonds

2 tablespoons almond flour

1 teaspoon vanilla and almond extract (split)

½ cup powdered sugar

3 tablespoons melted butter

1 tablespoon heavy cream

Pulse everything in a food processor until smooth.

Assemble tartlets:

Preheat oven to 350°F. Prepare crusts. Scoop 1 tablespoon of frangipane into each crust. Arrange apricot slices in a circular pattern on top of the frangipane in the crusts (tightly pack them as they will shrink in the oven). Sprinkle tarts with sugar and chopped pistachios. Bake until golden for about 30 minutes. Allow the tarts to cool for at least 15 minutes so that you can remove them from their pans. Drizzle them with honey and serve warm or at room temperature.

Makes six 4” tartlets.