• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Desserts / Pies & Tarts

    Apricot Crème Fraîche Tart with Honey and Pistachios

    Published Jun 24, 2013

    Jump to Recipe Print Recipe

    shot of apricot creme fraiche tart on table

    Apricots tend to be the red-headed stepchild of the stone fruit family. Compared with peaches, cherries, and even plums, apricots don't get much love.

    top down shot of apricots in a bowl

    (Though these are a few lovely exceptions.)

    apricots in a bowl

    The good ones, small and intensely flavored with a pink blush on their skin, have a short season and don't travel well. For this reason, many people only get to experience apricots in their dried form, where they lose their ambrosial quality and velveteen texture.

    ingredients for apricot creme fraiche tart

    I don't even remember enjoying an apricot until I went to work at Petite Patisserie several years ago. Rachel, the chef and owner, knew that the heirloom Blenheim variety is where it's at, and for a few glorious weeks in the spring, we got cases of the pale orange beauties with densely flavorful flesh and blushing skin.

    butter pistachios and flour in a blender

    Just as I developed a fierce love of apricots, California got hit with an obnoxious weather pattern wherein a warm, sunny winter would give way to a stormy spring. The pelting rain would knock the early apricot blossoms off the trees leaving us with a meager harvest. This continued for several years. I thought it rather rude.

    tart crust

    But things were different this year – no torrential Spring downpours (though it is currently drizzling, which is virtually unheard of in California come late June). Our lovely co-op has been stocking buckets of tiny, pristine apricots that, when ripe, taste like they descended straight from heaven. I finally saved enough from the fate of being ripped in half with my fingers and eaten over the sink to bake into this tart.

    apricots on top of tarts

    I decided to pair the orange fruit with bright green pistachios in the form of a press-in crust that comes together in a snap and tastes like shortbread cookies. The pistachios led me to use honey as the sweetener, which all seemed rather Mediterranean. A crème fraîche custard gets poured around the apricots and baked until set, and a drizzle of honey and flurry of chopped pistachios finish the top.

    creme fraiche mix poured onto apricots

    The tangy custard contrasts buttery crust and meltingly soft fruit, and the floral notes in the honey accentuate the apricots, their flavor condensed and heightened in the heat of the oven.

    apricot creme fraiche tart pre baking

    This tart is ridiculously simple. The whole thing comes together in about 15 minutes of active time: whizzing the crust ingredients in a food processor, pressing it into the pan and baking it sans pie weights; whisking crème fraîche, egg yolk and honey into a simple custard; halving the apricots and removing their loose pits.

    apricot tart on table

    overhead shot of apricot creme fraiche tart

    I'm pretty keen on this tart.

    slice of apricot creme fraiche tart

    But then, I do tend to be rather fond of red-headed stepchildren.

    cat on chair

    More Apricot Recipes:

    • Apricot Cherry Clafoutis
    • Breakfast Bars with Apricots, Prunes and Almonds
    • Apricot Custard Pie with Cardamom Crumble Crust {Gluten-Free}
    • (Gluten-Free!) Late-Season Apricot and Mascarpone Galette

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this apricot creme fraiche tart recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    apricot creme fraiche tart
    5 from 1 vote

    Apricot Crème Fraîche Tart with Honey and a Pistachio Crust

    Print Recipe Pin Recipe
    This delicious tart is packed full of fresh apricots.
    Alanna Taylor-Tobin
    Prep Time: 20 minutes
    Cook Time: 1 hour 5 minutes
    Chilling time: 15 minutes
    Total: 1 hour 40 minutes
    Servings: 6 to 8 servings (makes one 8 or 9 " tart).

    Ingredients

    Pistachio Crust:

    • 1/4 cup powdered sugar, plus extra for sprinkling on the finished tart
    • 1/4 teaspoon fine sea salt
    • 3/4 cup all-purpose flour
    • 1/4 cup raw, unsalted, shelled pistachios, plus a handful, chopped, for finishing the tart
    • 6 tablespoons cold, unsalted butter, cut into 1/2" chunks
    • 1/2 teaspoon almond extract

    Apricot Crème Fraîche Filling:

    • 1 pound small ripe but firm apricots
    • 3/4 cup crème fraîche
    • 1 large egg yolk
    • 2 tablespoons honey, plus 1 or 2 more for drizzling over the finished tart

    Instructions

    Make the crust:

    • Position a rack in the lower third of the oven and preheat to 350º.
    • In the bowl of a food processor, pulse the powdered sugar, salt and flour to combine. Add the pistachios, the cold butter cubes, and the almond extract, and pulse until the mixture just begins to clump together. Dump the crumbs into an 8 or 9-inch tart pan with a removable bottom. Press the dough into the sides of the pan first, then the bottom, taking time to make square corners, a neat top, and an even thickness. (If the dough becomes soft or sticky, put the whole pan in the refrigerator for 5-10 minutes to firm it up again.)
    • Prick the bottom of the crust all over with a fork. Freeze the crust until firm, 15 minutes, or wrap for longer storage.
    • Place the tart pan on a rimmed baking sheet for easy maneuvering, and bake the unlined crust until it looks dry and is pale golden around the edges, 15-18 minutes, rotating after 10 minutes for even cooking. If the crust has slipped down, use the back of a spoon to push it back up the sides of the pan.

    Make the filling:

    • Halve the apricots and remove the pits. Arrange them, cut side up, in the warm tart shell in concentric circles starting with the outer layer and moving inward.
    • In a small bowl, whisk together the crème fraîche, egg yolk, and 2 tablespoons of honey. Pour the custard evenly over the apricots.
    • Bake the tart until the custard is set when you shake the pan, 50-60 minutes, rotating halfway through for even baking. Let the tart cool completely. If the custard is still too soft, chill the tart for an hour or so.
    • Just before serving, drizzle the honey over the top and sprinkle with the chopped pistachios. Remove the sides of the pan by placing the tart on a can or inverted bowl or ramekin and easing off the sides.
    • Serve wedges of the tart chilled or at room temperature. It will keep, refrigerated, for up to three days. The crust will soften slightly, but this isn't necessarily a bad thing.

    Notes

    Inspired by Deborah Madison's Fig Custard Tart from Local Flavors.
    The apricots are the star of the show here, so be sure to use ones that are ripe and flavorful. Blenheims are a wonderful variety, if you can find them.
    You can make your own crème fraîche by stirring together 1 cup of heavy cream and 1 tablespoon of buttermilk in a jar. Let it sit at room temperature, stirring once or twice, until thickened slightly, 12-24 hours. Refrigerate.
    If you lack a food processor, you can easily make the crust by hand by chopping the pistachios finely and adding them to the other ingredients, then working everything together with your fingertips or a pastry blender until the butter is incorporated and the dough begins to clump together.
    Do allow enough time for this tart to cool completely before serving. If the custard is still too soft, chill the tart for an hour or so to firm it up.
    Nutritional values are based on one of six servings.

    Nutrition

    Calories: 329kcalCarbohydrates: 33gProtein: 5gFat: 21gSaturated Fat: 11gCholesterol: 78mgSodium: 124mgPotassium: 306mgFiber: 2gSugar: 19gVitamin A: 2050IUVitamin C: 8.1mgCalcium: 56mgIron: 1.4mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Apricot Crème Fraîche Tart with Honey and a Pistachio Crust

    Inspired by Deborah Madison's Fig Custard Tart from Local Flavors

    The apricots are the star of the show here, so be sure to use ones that are ripe and flavorful. Blenheims are a wonderful variety, if you can find them.

    You can make your own crème fraîche by stirring together 1 cup of heavy cream and 1 tablespoon of buttermilk in a jar. Let it sit at room temperature, stirring once or twice, until thickened slightly, 12-24 hours. Refrigerate.

    If you lack a food processor, you can easily make the crust by hand by chopping the pistachios finely and adding them to the other ingredients, then working everything together with your fingertips or a pastry blender until the butter is incorporated and the dough begins to clump together. Do allow enough time for this tart to cool completely before serving. If the custard is still too soft, chill the tart for an hour or so to firm it up.

    Makes one 8- or 9-inch tart

    Pistachio Crust:
    1/4 cup powdered sugar, plus extra for sprinkling on the finished tart
    1/4 teaspoon fine sea salt
    3/4 cup all-purpose flour
    1/4 cup raw, unsalted, shelled pistachios, plus a handful, chopped, for finishing the tart
    6 tablespoons cold, unsalted butter, cut into 1/2" chunks
    1/2 teaspoon almond extract

    Apricot Crème Fraîche Filling:
    1 pound small ripe but firm apricots
    3/4 cup crème fraîche
    1 large egg yolk
    2 tablespoons honey, plus 1 or 2 more for drizzling over the finished tart

    Make the crust:
    Position a rack in the lower third of the oven and preheat to 350º.

    In the bowl of a food processor, pulse the powdered sugar, salt and flour to combine. Add the pistachios, the cold butter cubes, and the almond extract, and pulse until the mixture just begins to clump together. Dump the crumbs into an 8 or 9-inch tart pan with a removable bottom. Press the dough into the sides of the pan first, then the bottom, taking time to make square corners, a neat top, and an even thickness. (If the dough becomes soft or sticky, put the whole pan in the refrigerator for 5-10 minutes to firm it up again.)

    Prick the bottom of the crust all over with a fork. Freeze the crust until firm, 15 minutes, or wrap for longer storage.

    Place the tart pan on a rimmed baking sheet for easy maneuvering, and bake the unlined crust until it looks dry and is pale golden around the edges, 15-18 minutes, rotating after 10 minutes for even cooking. If the crust has slipped down, use the back of a spoon to push it back up the sides of the pan.

    Make the filling:
    Halve the apricots and remove the pits. Arrange them, cut side up, in the warm tart shell in concentric circles starting with the outer layer and moving inward.

    In a small bowl, whisk together the crème fraîche, egg yolk, and 2 tablespoons of honey. Pour the custard evenly over the apricots.

    Bake the tart until the custard is set when you shake the pan, 50-60 minutes, rotating halfway through for even baking. Let the tart cool completely. If the custard is still too soft, chill the tart for an hour or so.

    Just before serving, drizzle the honey over the top and sprinkle with the chopped pistachios. Remove the sides of the pan by placing the tart on a can or inverted bowl or ramekin and easing off the sides.

    Serve wedges of the tart chilled or at room temperature. It will keep, refrigerated, for up to three days. The crust will soften slightly, but this isn't necessarily a bad thing.

    apricot creme fraiche tart

    You might also like...

    Pies & TartsSpringSummer
    « Roasted Summer Vegetable Sopa Azteca {vegan option}
    Toasted Pan Bagnat with Tomatoes, Mozzarella, and Arugula »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Sue/the view from great island says

      June 24, 2013 at 10:55 pm

      This is just spectacular, I love everything about it. It's pretty much the ideal summer dessert, and so simple!

      Reply
      • Alanna says

        June 25, 2013 at 4:38 pm

        Thanks, Sue! :)

        Reply
    2. Elizabeth -SugarHero! says

      June 25, 2013 at 4:20 am

      This is so, so gorgeous. Sometimes I'm reading other blogs and have a peculiar feeling--not quite jealousy, but rather the intense desire to have made & conceived of the dish they are showcasing. (That might sound negative, but it's actually meant to be a compliment.) Anyhow, that's how I felt about this dish. It's beautiful, and I imagine the flavors all work perfectly together. Thank you for sharing--and your cat is cracking me up!

      Reply
      • Alanna says

        June 25, 2013 at 4:35 pm

        OMG, Elizabeth, I totally know what you're talking about! I experience that about twenty times a day. I would add "and photographed" to the list. ;)

        Thank you for the kind compliment - very much taken as one! Our cat regularly cracks us up too.

        Reply
    3. Amalia Goleanu says

      June 25, 2013 at 10:04 am

      Lovely! I love apricots and pistachios and I'm totally gonna make this awesome tart! Thank you for the recipe.

      Reply
      • Alanna says

        June 25, 2013 at 4:35 pm

        Thanks, Amalia! :)

        Reply
    4. mimi rippee says

      June 25, 2013 at 11:09 am

      Beautiful. Beautiful. Beautiful.

      Reply
      • Alanna says

        June 25, 2013 at 4:36 pm

        :D

        Reply
    5. Madeline Taylor says

      June 25, 2013 at 3:00 pm

      Oh...heavenly apricots! I didn't know about Blenheims; I'll look for them specifically. But you're right, Alanna, it's hard enough to find any decent apricots in the markets because they have to ripen off the tree...not the same! This tart is GORGEOUS and must smell and taste divine. And that photo of the demur, apricot Catamus is adorable!

      Reply
      • Alanna says

        June 25, 2013 at 4:37 pm

        Thanks, Mom! I love that picture of Catamus, too. Is he the cutest in the world, or does every parent think that?

        Reply
    6. carey says

      June 26, 2013 at 12:58 am

      Oh man, the colors of this tart are beautiful!! Not to mention how delicious it sounds (pistachios!!! my favorite!). I can imagine how well all these flavors and textures came together. Dang, this is making me wish that apricot season wasn't coming to close! (Speaking of no more apricots, I had a total "duh!" moment when I was eating crappy Japanese takeout with my parents for dinner tonight. My dad and I were talking about how much we love duck sauce, and then I remembered that duck sauce is made from apricots, and I think I may have missed my opportunity to make a homemade version this year. Noooooo!)

      And omg, how handsome is your orange kitty??? I have an orange kitty, and he's a funny little bastard. I definitely think they tend to have really big personalities. Mine pretty much lives outside in the summer and thinks he owns the block. I hear cat fights at 6:00am. Guh. :P

      Reply
      • Alanna says

        June 26, 2013 at 4:56 pm

        I had no idea duck sauce was made from apricots - yum! I think I've had it with plum sauce, which I know you could make an incredible version of. Mmm...peking duck... When's dinner? ;)

        What's your orange kitty's name? He sounds sassy! Ours has a big personality, too - a big wimpy personality! He once made it up the stairs to the apartment above us. We realized he was missing when we heard a throaty yowling coming from the stariwell. He was crouched down, pupils dilated, totally freaked out. I had to carry him downstairs and into the safety of the apartment. Poor guy!

        Reply
      • Alanna says

        June 26, 2013 at 4:56 pm

        Also, thanks for the kind words, Carey! :)

        Reply
      • carey says

        June 27, 2013 at 9:57 pm

        His name is Izzy (short of Isosceles — I was watching a lot of Seinfeld at the time) and he is SO sassy. He climbs tress and follows people down the sidewalk. It's ridiculous. :)

        Reply
      • Alanna says

        June 30, 2013 at 5:56 pm

        Izzy! He sounds like adorable trouble. :)

        Reply
    7. Amy @ Swiss Miss in the Kitchen says

      June 26, 2013 at 6:42 pm

      Oh my god Alanna you make me wanna eat my screen!!! This tart looks absolutely fantastic!!! Apricots are so good when baked I can only imagine how they taste with creme fraiche and honey!
      xox Amy

      Reply
      • Alanna says

        June 26, 2013 at 11:48 pm

        Aw, thanks, Amy! You're such a sweetheart. :)

        Reply
    8. Eva Kosmas says

      June 27, 2013 at 1:49 am

      Oh my gosh, Alanna, these photos are amazing! And what a delicious-sounding dish. If it tastes as beautiful as it looks, then it will be mind-blowing. Love that you used pistachios in the crust! I have a bunch of them around my house, you're inspiring me to put them to good use with something creative like this :)

      Reply
      • Alanna says

        June 27, 2013 at 4:10 pm

        Wow, thanks, Eva. Can't wait to see what you do with them! (I should not read your site when I'm hungry - pure torture!)

        Reply
    9. Shelly says

      June 30, 2013 at 2:10 pm

      SO beautiful!! I love the added color the pistachios give to this tart - absolutely stunning!

      Reply
      • Alanna says

        June 30, 2013 at 5:45 pm

        Thank you, Shelly!

        Reply
    10. Laura Dembowski says

      July 03, 2013 at 4:28 pm

      I love apricots! This tart is so beautiful and I bet the flavors are simply amazing! Your cat is also adorable :)

      Reply
      • Alanna says

        July 04, 2013 at 12:09 am

        Thanks, Laura! It was SOOO good, I wish we hadn't eaten it all. Helios is a cutie, and he totally knows it, too. :)

        Reply
    11. Amallia Eka Widyastuti says

      August 20, 2013 at 5:58 am

      Hallo Alanna, your tart is very amazing, normally I mixed pie crust with almond, never tried it with pistachio, great idea, I'll try it. thanks. Regards to Helios!:-) Amallia

      Reply
      • Alanna says

        August 20, 2013 at 5:25 pm

        Thanks, Amallia! :)

        Reply
    12. Katherine says

      July 22, 2014 at 4:11 pm

      I didn't immediately find creme fraiche so went with Mexican crema. Will that work? Was concerned it might be too liquid but after all it's a custard. Actually I'm less concerned about that then my constant 'tasting' of the crema which might not leave me enough for the tart...

      Reply
      • Alanna says

        July 22, 2014 at 4:58 pm

        Mexican crema sounds like a perfect substitute and one I wouldn't have though of - brilliant! That should be delicious. I have problems with "tasting" things like creme fraiche and ricotta, too. :)

        Reply
    13. Dominika, London says

      August 21, 2016 at 4:31 am

      Thank you for the recipe! I made it yesterday for my sister's birthday and everyone loved it! It looked stunning too, even if not as perfect as yours :) Fab recipe, will be making again!

      Reply
    14. Mary says

      June 02, 2017 at 12:02 pm

      Just made this today since we had a bumper crop of apricots this year. It is divine. The pistachio crust alone is AMAZING. I can't even tell you how perfect this dessert is. It's not too sweet and has such a gentle and light flavor. It would be perfect with a nice cup of coffee and could easily be enjoyed in the morning or after dinner. It's just lovely. A new favorite for sure. Trying to think of other things to do with that crust too. Yum!

      Reply
      • Alanna says

        June 05, 2017 at 2:10 pm

        Aw, I'm so glad you liked it, thanks a million for the sweet note. And let me know what else you try with that crust! I have a similar gluten-free tart crust in my cookbook Alternative Baker with a bunch of variations (crust and fillings). ;)

        Reply
    15. Tania says

      October 11, 2017 at 2:29 am

      Beautiful tart and just gorgeous photographs! Lovely Kitty too :)

      Reply
      • Alanna says

        October 13, 2017 at 2:08 pm

        Aw, thanks! We're quite fond of him. :)

        Reply
    16. Steph says

      May 16, 2018 at 12:34 pm

      Stumbled across your recipe today - looks gorgeous!! Can't wait to give it a try.

      We have a nut allergy in our house - was thinking I'd just leave out the pistachio unfortunately. Do you think it will still turn out?

      Reply
      • Alanna says

        May 16, 2018 at 12:37 pm

        I think you could just use the crust recipe here, which is nut-free: https://bojongourmet.com/2011/08/cherry-frangipane-tart/ Please let me know how it goes! :)

        Reply
    17. Tess Smith says

      May 22, 2018 at 2:19 pm

      May I ask where you find your lovely green pistachios? The ones I can find tend to be rather brown.. (and the tart looks divine!)

      Reply
      • Alanna says

        May 27, 2018 at 8:26 pm

        Aw thank you! I get mine at Rainbow Grocery in SF. :)

        Reply
    18. Susanna says

      July 12, 2020 at 12:10 pm

      I just found this lovely recipe today. I have wonderful memories of apricots from growing up with a tree in our backyard and even though it’s now been nearly 40 years since our family lived there, all those memories came flooding back reading this recipe! I can’t wait to try it! Thank you! 😊

      Reply
      • Alanna says

        July 12, 2020 at 9:19 pm

        Aw, fresh apricots are such a treat aren't they? Let me know if you try this tart! :)

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Lofty Gluten-Free Lemon Poppy Seed Cake

    Gluten-Free Lemon Tart with Almond Flour Crust

    Soft and Chewy Gluten Free Chocolate Chip Cookies with Brown Butter and Flaky Salt

    Soft & Chewy Gluten-Free Chocolate Chip Cookies

    matcha chocolate chip cookie on a piece of parchment

    Matcha Chocolate Chip Cookies (Vegan & Gluten-Free)

    Footer

    Instagram

    Bored with breakfast? Sweet potato breakfast bowls Bored with breakfast? Sweet potato breakfast bowls to the rescue! 💫

These are creamy, sweet, savory, spicy, plus vegetarian and DF to boot. Topped with wilted greens, poached egg, and coconut "bacon" for cronch.

Finish with toasted sesame oil and shichimi togarashi for Japanese vibes. 

Bojon appétit!

https://bojongourmet.com/sweet-potato-breakfast-bowl-eggs-greens/

#sweetpotatoes #sweetpotatobowl #glutenfreebreakfast #vegetarianbreakfast #f52farmstand
    New recipe on TBG today: 🍋 GF lemon poppy seed New recipe on TBG today: 🍋 GF lemon poppy seed cake. It's moist, lofty, tender, and so easy to make.

This is a smol sheet cake (8x8) that you can whip up in under an hour with just one bowl and a whisk. Swipe to see how easy it is to make!

I especially love making this cake with Meyer lemons - so obsessed with their sunny, floral flavor! It pairs beautifully with nutty poppy seeds, which add a bit of crunch and old-world flavor.

Made with some whole grain flours, no gums, and with DF and refined sugar-free options too.

Recipe linked @the_bojon_gourmet

https://bojongourmet.com/gluten-free-lemon-poppy-seed-cake/

#lemoncake🍋 #glutenfreebaking #alternativeflours #glutenfreeflours #gfbaking #bakingfromscratch #lemonpoppyseed #poppyseedcake
    Sunny GF #lemontart vibes for a dark Friday! 🌝🍋

This is our 🤷‍♀️ day of rain and clouds here in NorCal and I'm definitely craving brightness in all forms, including and especially citrus! 

You can make this golden-hued tart with regular lemons, but I especially love the floral taste of Meyers if you have access to them. 

The bright and tangy lemon curd gets baked in my tender, buttery almond flour tart crust, a reader favorite since I shared it in my cookbook back in 2016. 

Top it with whipped creme fraiche and bee pollen for a dessert that looks like it came from a fancy-pants bakery but is actually super easy to make yourself. 

Stay dry out there, friends! 

#lemonlove #glutenfreebaking #f52farmstand #citrus #citrusseason #tarts 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    Creamy, vegan quiche made with @Hodofoods All-Day Creamy, vegan quiche made with @Hodofoods All-Day Egg Scramble for a vibrant filling loaded with eggy, cheesy vibes! 🌈✨
 
This recipe starts with my flaky gluten-free pie crust and a mess of sauteed veggies. For the filling, just blend #hodoeggscramble with plant milk, corn starch, a bit of maple sugar, and baking powder. The sugar balances the flavor, and a pinch of baking powder gives it a bit of fluff. 
 
Whip one up for a satisfying brunch dish everyone can enjoy! Get the recipe @hodofoods. 
 
#quiche #veganquiche #glutenfreebrunch #plantbasedlife #veganbombs #dairyfreerecipes #veganfoodvideos #veganrecipeshare #hodofoods #hodoyearofyum

https://www.hodofoods.com/recipes/creamy-vegan-quiche
    GF DF Lemon Almond Olive Oil Cake ✨ Gluten and GF DF Lemon Almond Olive Oil Cake ✨

Gluten and dairy-laden cakes *wish* they could be as moist and tender as this cake, which gets loads of flavor from fruity olive oil and a meltingly tender crumb from nubby almond flour. 

Nibble slices plain with a cup of tea, or dress up wedges with sugared strawberries and a dollop of whipped cream or coconut cream. 

The cake can be made up to a few days ahead; it just gets better and better as it sits. Feel free to try this cake with other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange.

🎥 by @nadia.creativity & @rdaphoto 💞

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-olive-oil-cake-lemon-almond-flour-dairy-free/

#oliveoilcake #glutenfreecake #almondflour #almondflourrecipes #lemoncake #citrusseason
    Weekend #brunch vibes ➡️ flaky GF quiche with Weekend #brunch vibes ➡️ flaky GF quiche with spinach, leeks & Gruyere ✨

This recipe starts with my flaky gluten-free pie crust filled with savory custard, sautéed leaks, spinach, and lots of delicious melty cheese. 

Swipe to see how it’s made it! 

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-quiche/

#brunchideas #quiche #gruyere #glutenfreequiche #glutenfreebaking

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack