Gluten-Free Peach-Almond Mini Tarts

This recipe saves calories by substituting equal parts cooking oil with Mott's applesauce.


  • ¼ cup Mott’s® Applesauce Cinnamon
  • 1 large egg
  • ½ cup gluten-free almond paste, broken into bite-size pieces
  • 1 tbsp gluten-free oat flour
  • 1 tbsp powdered sugar
  • 2 medium peaches
  • 1 tbsp apricot jam or other light-colored jam


  • ¼ cup Mott’s Applesauce Cinnamon
  • ½ cup gluten-free oat flour
  • ½ cup almond flour
  • ¼ cup tapioca flour
  • 1 tbsp granulated sugar
  • ½ tsp kosher or fine sea salt
  • 4 tbsp (½ stick) chilled unsalted butter, cut into ½-inch cubes
Mott’s Applesauce Cinnamon

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  • Preheat oven to 400˚.
  • Crust
  • Pulse the oat flour, almond flour, tapioca flour, sugar, and salt together in a food processor for 5 seconds to blend.
  • Add the cubed butter and pulse 8-10 times more until a moist, crumbly dough starts to form.
  • Add the applesauce and blend until a soft dough forms.
  • Divide the dough into six equal pieces and use your fingers to press the dough into six mini tart pans (or one 9-inch tart pan if you don’t have mini shells), making sure the dough rises slightly above the edges of each pan.
  • Place the tarts on a rimmed baking sheet and freeze for 15 minutes while the oven heats.
  • Bake the tarts for 10 minutes, until they start to brown at the edges.
  • Remove from the oven and cool the crusts to room temperature.
  • Reduce the oven heat to 375˚.
  • Filling
  • Beat the egg, almond paste, and applesauce together with an electric hand mixer on medium-low speed until smooth.
  • Add the oat flour and powdered sugar, and beat on low speed to blend thoroughly.
  • Divide the almond custard evenly between the cooled tart crusts.
  • Pit and slice the peaches into ¼-inch-thick half-moons.
  • Fan the peach slices across each tart crust.
  • Whisk the jam with 1 tablespoon of water to make a glaze. Brush the peaches with the glaze using a pastry brush.
  • Return the tarts to the oven and bake for 20-25 minutes more, until the custard is matte and puffy at the edges.
  • Serve immediately. Leftover tarts can be refrigerated in an airtight container for up to 3 days, though the peaches may brown slightly.

Makes: 6 mini tarts (or one 9-inch tart).