Crust:
- 1 cup (90 grams) gluten-free rolled oats
- 1/2 cup (95 grams) gluten-free flour
- 2 teaspoons (8 grams) sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons (84 grams) unsalted butter, chilled and cut into small pieces
- 4 to 6 tablespoons (60 to 90 milliliters) ice water
Filling:
- 1/4 cup (22 grams) gluten-free rolled oats
- 3/4 cup (75 grams) almond flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 5 tablespoons (70 grams) unsalted butter, softened to room temperature
- 1/4 cup (60 grams) plus 2 tablespoons (30 grams) maple sugar
- 1 egg
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 cup (60 milliliters) apricot jam
- 6 to 8 apricots, pitted and cut into quarters
- 1/4 cup (30 grams) sliced almonds
Garnish:
Icing sugar, for sprinkling (optional)
