I’m working on this project with a group of some very talented young people who are total foodies. It’s the reason why you may not see me on this space so often the next coming weeks. I will try my best to put up as many posts as I can but developing recipes for this new Indian food portal is hard, exciting and time consuming work!
You will see the full range of recipes here too as soon as it goes live.
Now I came up with a recipe that required me to make almond milk. The milk came out delicious and maybe at a later date I will post it here but for now I wanted to use the left over almond bits in a crust for a tart. So, I go to the store to see what fruit appeals to me most. Apricots were on sale! And that began it all.
The apricots can be replaced for any fruit of your choice. I also used dates just as a natural sweetener for the almond milk so they also form part of the crust. I just thought the meringues were just the cutest little addition on top of it all.
If you like your dessert to look pretty (which in my opinion all dessert should!), then make these. Pretty easy to make too.
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- For Crust
- 1¼ cup rolled oats
- 150 grams almond flour
- ½ tsp vanilla extract
- 2 tbsps corn starch
- 2 tbsps coconut oil
- 2 tbsps dessicated coconut
- ¾ tsp sea salt
- 3 tbsps maple syrup or honey
- 5-6 dates, cut in small pieces
- Apricot Amaretto Filling
- 2 tbsps very fine sugar
- 500 grams apricots, deseeded and skinned
- 1 tbsp amaretto
- For the Meringue
- 5 egg whites
- 250 grams fine sugar
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 tsp cream of tartar
- To prepare the crust, preheat the oven to 350ยฐF/180ยฐC.
- Combine all the ingredients except the coconut oil and maple syrup in a bowl. Add the coconut oil and maple syrup. With your hands, work the dry ingredients towards the center until a dough forms. Gather the dough into a ball, wrap in clingfilm, then chill for at least 30 minutes.
- Press the dough evenly onto 6 mini tart shells. Shape the dough flush with the edge of the pan. Prick the bottom with a fork and pre-bake for about 10 minutes.
- To prepare the filling, place the apricot halves in a pan with amaretto and 2 tablespoons of the very fine sugar. Turn the heat to medium and cook till the apricots soften and dissolve into the sugar and amaretto. Take off the heat and place in fridge for 30 minutes.
- To prepare the meringue, whisk egg whites in an electric mixer to soft peaks. With the motor running, add the sugar, 1 tablespoon at a time, allowing each to be incorporated before adding the next, until stiff and glossy. Add vinegar, vanilla and cream of tartar, then whisk briefly to combine.
- Transfer meringue to piping bag.
- To put together the tartles. Divide the apricot mix between your small tart tins. I got 6. Pipe the meringue on top of the apricot mix. You could also spoon it on. Place tartlets on a baking sheet and bake for around 10-15 minutes or till the tops of your meringue are a soft brown. Keep a close eye!
- Let cool and sprinkle with powdered sugar before serving warm or at room temperature.
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The apricot tarts look so pretty with the meringue! I love that there is so little added sugar so the sweetness of the fruit can shine!
Thank you so much Bina. These turned out darling and were so delicious…
What gorgeous tart! Love the apricot + amaretto flavor, sounds great ๐
Thanks June!
I can’t stop looking at your photos! They are simply amazing. These tarts are just beautiful and sound delicious!
Thank you Julie!
I’m totally in love with this tarts!
Thank you so much Bea!
These are incredibly gorgeous! Mini tarts are the best, and I can imagine the contrast of the crust with sweet apricots and gooey torched meringue must be amazing. Love it! <3
Thank you so much Claudia! Mini tarts really are the best! And these were no different. ๐ Thank you stopping by… <3