This gluten-free apricot and ginger tart recipe is the perfect accompaniment to an Absolut Moscow Mule
This gluten-free apricot and ginger tart recipe post has kindly been sponsored by Absolut Vodka
I love to cook with booze – eating and drinking have to be two of my favourite things to do with friends and family, and at Christmas time they begin to turn into the national sport. When Absolut approached me to develop a recipe to pair with their holiday cocktail, the Moscow Mule, I was absolutely delighted (see what I did there?) to come up with this alternative Christmas dinner party dessert.
Rumour has it that the first Moscow Mule was created in 1941 by a spirits distributor and a restaurateur, born out of a practical need to shift stock of vodka and ginger beer. However it was invented, I for one am glad that it was.
To recreate Absolut’s version, combine two parts Absolut vodka with one part lime juice over ice. Top with ginger beer, garnish with a lime wedge and serve up at your next Christmas party as the perfect after-dinner drink to accompany this gluten-free apricot and ginger tart
This tart is delicious hot or cold, quick to put together, and makes a refreshing break from Christmas pudding and gingerbread.
Making gluten-free apricot and ginger tart another day? Pin it so you don’t forget!
The gluten-free apricot and ginger tart recipe:
- 100g Ground Almonds
- 50g Desiccated Coconut
- 1/4 tsp. Bicarbonate of Soda
- Zest of 1 Lime
- Juice of half a Lime
- 50g Coconut Oil
- 1 400g tin Apricot Halves, in Juice
- 1 Star anise
- Half a nutmeg Seed
- 3 Cloves
- 2 Cardamom Pods
- 1 Vanilla Pod
- 1 Cinnamon Stick
- 20g Crystallised Ginger
- 6 tbsp. Apricot Conserve
- Preheat the oven to 180°c, then line an 8x10in baking dish with baking parchment.
- Add the ground almonds, desiccated coconut and bicarbonate of soda to a bowl, and mix.
- Melt the coconut oil and add that to the bowl, with the juice and zest of the lime. Stir well, then turn out into the lined dish and pat down to form a base. Bake in the oven for 15 minutes.
- Meanwhile, make the ginger and apricot topping. Take a small saucepan and add in the tinned apricots, with their juice, and the spices, and warm gently over a low heat. Roughly chop the ginger and add that to the pan too. Gently heat to a simmer, then continue to cook for around 10 minutes.
- When the base is golden brown (as below), remove from the oven and set to one side.
- Put the apricot conserve in a heatproof bowl or ramekin and heat in the microwave for 30 seconds, to loosen, then spread the warm conserve onto the base.
- Take the hot mulled apricots and spoon them over the tart, taking care to avoid the liquid and the whole spices and pieces of ginger.
- Serve up hot, or refrigerate overnight for a chilled dessert.