This tart is a delicious way to showcase all the delectable summer fruits. It is healthy and easy to prepare, and makes an elegant presentation.
Fresh Apricot Tart With Oat Almond Crust
1 cup almonds
1 cup One Degree quick oats
2 tablespoons One Degree flax seeds, ground
Pinch of salt
3 tablespoons maple syrup
2 tablespoons coconut oil
1 teaspoon almond extract
5 cups fresh organic apricots, sliced
1/2 cup apricots, chopped finely and set aside
2 tablespoons maple syrup
1/2 teaspoon vanilla paste
3 teaspoons water
2 teaspoons non-GMO cornstarch
1/2 teaspoon almond extract
1 teaspoon lemon zest
Preheat oven to 350 degrees.
Place nuts in a food processor and pulse until coarsely chopped. Add the quick oats, ground flax seeds and salt and process until mixture has become coarse meal. Transfer the mixture to a small bowl and add the remaining crust ingredients. Mix until crust has come together. Press into an oiled tart pan to form a crust. Bake for 15 minutes until lightly golden. Remove from oven and set aside to cool.
Chop the fresh organic apricots and place in a large bowl.
In a small bowl whisk together the water and cornstarch, set aside. In a medium saucepan mix together the 1/2 cup of finely chopped apricots, maple syrup and vanilla paste. Cook over medium heat until the apricots have broken down and starts to become a sauce, approximately 2-3 minutes. Turn off heat and whisk in the cornstarch mixture and stir until thickened. Add the almond extract and lemon zest. Pour over fresh apricots and mix to coat.
Arrange the apricots in the cooled tart crust and chill before serving.