Apricot Tart with Pecan Nut Crust

I made this tart for a coworker’s last day at work. As she’s gluten free and eats very little sugar refined, this turned out very well.

Crust
1/2 cup pecans
1 1/2 cups oat flour
2 T brown sugar
1/2 tsp salt
6 T butter, melted and cool

Finely grind the pecans with 1/2 cup oat flour (I used my cuisinart). Whisk in bowl with remaining flour, brown sugar and salt. Pour in melted butter and mix with fingers until you get a moist crumb. Press mixture onto the bottom and sides of a 10″ tart pan. Freeze crust for 30 minutes. Bake crust at 350° until golden brown, about 35 minutes. Cool for 15 minutes.

Filling
20 apricots (approximately), pitted and halved
1 1/4 cup no sugar added apricot jam (I used Smuckers All Fruit, alternatively, cook down a pound of apricots with sugar and water)
1 T corn starch
1 1/4 tsp lemon juice

Stir jam and lemon juice in a heavy medium sauce pan over medium high heat until mixture thins. Stir in corn starch until disolved.

Microwave apricots for a few minutes until warmed through, arrange in concentric circles or a spiral pattern on cooled tart crust. Pour thinned jam over halved apricots.

Return tart to oven and bake until the jam bubbles, about 14 minutes. Cool completely until the jam filling thickens.