This recipe started during a backyard cookout when I didn’t want to turn on the oven but still craved something sweet. I had a basket of ripe apricots, some almond flour dough from earlier in the week, and a grill already hot. The result? A caramelized, juicy tart that tasted like summer in every bite. It’s rustic, gorgeous, and surprisingly easy no one ever believes it’s healthy.

Ingredients:

For the Crust:

• 1 ½ cups almond flour

• 2 tbsp coconut oil, melted

• 1 tbsp maple syrup or honey

• 1 egg or flax egg

• Pinch of sea salt

For the Filling:

• 6–8 ripe apricots, halved and pitted

• 1–2 tbsp honey or maple syrup

• 1 tsp vanilla extract

• Optional: fresh thyme or rosemary leaves for garnish

Instructions:

1. Make the crust: In a bowl, combine almond flour, coconut oil, honey, egg, and salt. Press into a parchment-lined tart pan or shape into a rustic round on foil. Chill 10 minutes.

2. Prep the fruit: Toss apricot halves with honey and vanilla.

3. Pre-grill the crust: Place crust on the grill over indirect heat. Cover and cook for 8–10 minutes, until just golden and set.

4. Assemble: Layer apricots, cut-side up, onto the crust. Grill another 5–7 minutes until fruit is softened and caramelized.

5. Cool & garnish: Let cool slightly. Drizzle with extra honey and scatter fresh herbs if desired.

Sarah’s Tips:

• No grill? Bake at 375°F for 25–30 minutes instead.

• Stone fruit swap: This also works beautifully with peaches or plums.

• Extra shine? Brush warm tart with apricot jam for a glossy finish.

Nutrition (Per Slice – based on 6 servings):

• Calories: 210

• Carbohydrates: 16g

• Sugars: 10g

• Protein: 5g

• Fat: 14g

• Fiber: 3g