Apricot and Raspberry Tart
 
 
Author:
Ingredients
  • For the Crust
  • 3 tbsps coconut oil
  • 90 grams toasted almonds
  • 1⁄4 cup regular rolled oats
  • 1⁄4 tsp sea salt
  • 2⁄3 cup whole spelt flour
  • 3 tbsps maple syrup
  • 1 tsp vanilla extract
  • For the Filling
  • 300 grams fresh apricots, deseeded, and halved
  • 2 tsps coconut oil
  • 2 tsps maple syrup
  • 3⁄4 cup + 1 tbsp apple juice
  • 3⁄4 tsp agar flakes
  • 1 tsp corn starch
  • 1⁄2 tsp vanilla extract
  • 250 grams fresh raspberries
Instructions
  1. For the crust, preheat oven to 180°C/350°F. Lightly oil the sides of a pie form.
  2. Grind half of the almonds, the oats and salt in a food processor until coarsely ground, about 20 seconds. Transfer to a bowl and stir in spelt flour. Roughly chop remaining almonds, add to bowl and mix well. Drizzle in coconut oil and mix with your fingertips until all flour is moistened. Add maple syrup, vanilla; mix until evenly incorporated. Pastry should be moist but not sticky. Press pastry evenly into prepared tin. Prick bottom of tart several times with a fork and bake for 15-18 minutes or until golden brown and fragrant. Remove from oven and set aside to cool.
  3. Raise oven temperature to 200°C/400°F. Line a baking tray with baking parchment. Add the halved apricots cut side up and drizzle with coconut oil and 1 tablespoon of the maple syrup; toss gently to coat. Roast for 25 minutes or until they begin to caramelize and soften. Remove from oven and set aside to cool.
  4. Combine 3⁄4 cups of the apple juice and agar flakes in a small heavy- bottomed pan and bring to the boil over high heat. Whisk, cover pan, reduce heat to low and simmer for 5 minutes or until agar has completely dissolved. In a small bowl, dissolve corn starch in remaining tablespoon of apple juice and slowly drizzle into hot agar mixture, whisking constantly until mixture returns to a simmer and has thickened slightly. Remove from heat and whisk in remaining tablespoon maple syrup and vanilla. Set aside, uncovered, for about 5 minutes or until mixture has thickened a little but not begun to set.
  5. Place roasted apricots in a bowl and pour in warm agar mixture. Stir gently with a rubber spatula or with your hands to combine. Add raspberries and toss gently until evenly distributed.
  6. The next step you need to work quickly. Transfer mixture to the baked tart shell and carefully spread out filling in an even layer. Refrigerate for 20 to 30 minutes or until filling is completely set. Serve with a scoop of your favorite ice cream.
Recipe by Box of Spice at https://boxofspice.com/2016/08/apricot-and-raspberry-tart/