Apricot Tart with Slivered Almonds
Ingredients
Crust
-
½
cup
white whole wheat flour
-
½
cup
all purpose flour
-
½
cup
almond meal
-
¼
cup
coconut palm sugar (or brown sugar)
-
⅓
cup
dairy-free margarine sticks
-
1
tablespoon
chia seeds
-
3
tablespoons
water
Filling
-
10
apricots, pitted and quartered
-
½
lemon
juiced
-
2
tablespoons
agave nectar
-
½
teaspoon
vanilla extract
-
¼
cup
slivered almonds
Instructions
- Preheat the oven to 375°F.
- Mix the flours, almond meal, and coconut palm or brown sugar together.
- Cut in the dairy-free margarine until the mixture is crumbly.
- Mix the chia seeds with water to create a gel and stir it into the pastry mixture.
- Spray a 9-inch tart pan with non-stick cooking spray and pat the pastry crust evenly into the pan, pricking it with a fork before baking for 8 minutes.
- Remove the crust and arrange the apricots over it with the skins facing down.
- In a small dish, mix the lemon juice, agave nectar, and vanilla, then drizzle it over the apricots.
- Return the tart to the oven and bake for an additional 25 minutes.
- Sprinkle the almonds on top and bake for another 20 minutes until golden and tender.
- Remove, cool slightly, and serve on a platter.
Nutrition Facts (estimated)
Servings
12
Calories
155
Total fat
8g
Total carbohydrates
18g
Total protein
3g
Sodium
47mg
Cholesterol
0mg
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