Orange Apricot Almond Tart (gluten-free)

Behold the delicious goodness that is this almond tart. This is buttery, sweet and just melts in you mouth. It has a fun chewy and crunchy aspect as well. I made this for Thanksgiving, inspired by a request from my mother, and we loved it so much I made it again for Christmas. Enjoy with loved ones and a hot cup of coffee, or beside a fire. It is a nice little treat to keep you going through the cold of winter and get some beta-carotene and fiber into your day.

1. 2 1/2 cups nut flour (I used 1-1/2 cup almond, 1 cup cashew)
2. 1/4 cup grass-fed butter
3. 2 tbsp date syrup
4. 1 tsp vanilla extract
5. 1/2 tsp almond extract
6. 1/4 tsp salt
7. 1 cup dried apricots (soaked overnight in the juice from 2 oranges* and their zest and halved)
8. 2 eggs
9. 1/4 cup half and half
10. 1/4 cup milk
11. 3 tbsps date syrup
12. 1 tsp vanilla extract
13. 1/2 tsp almond extract
14. 1/4 cup slivered or toasted almonds

*you can also soak in grand marnier for a dirty clean version

Directions: Combine the first six ingredients in a bowl using your fingertips or a food processor. Pour out dough and press it into a greased cheesecake pan, forming a crust as you go. Cover and place the pan in the freezer while you combine the remaining ingredient except the apricots. Remove the pan from the freezer and arrange apricot halves in a circular patter on the tart base. Pour mixture over your beautiful creation, bake at 375F for 40 min (or until set). Let cool, remove outer pan shell, slice and be merry!