Sugar-free Whole Grain, Apricot and Blueberry Tart (RSF, V)
+10 SERVINGS PREP TIME : 20 minCOOK/REST TIME : 60min + 30 min
I have a sweet tooth and I absolutely enjoy sweets. But it is essential to me, that I eat sweets without having to feeling any sort of guilt afterward. Therefore I have a rule: I always need to know what ingredients went into my sweet treat and I try to use as little natural sugar as possible, only whole grains and as much healthy fat as possible. This Apricot - Blueberry Tart is one of my new favorites. It is vegan, based on whole grains and loaded with healthy nuts and naturally sweet fruits.
TART BASE (YIELD: 2 MEDIUM TARTS) :
250g Whole Grain Spelt Flour + additional to roll dough
100ml Ice cold Water
50g Coconut oil (liquid)
65g Dates (mixed beforehand)
20g Almond Butter (white)
FILLING OPTION A: APRICOT :
20g Ground Almonds
10g Tapioka Starch (Alternative: corn starch)
Spices: 1 Tsp Cinnamon, Pinch of fresh ground Vanilla
10g Maple Syrup (optional)
FILLING OPTION B: BLUEBERRIES :
150g Blueberries (I used Frozen Blueberries)
20g Ground Almonds
25g Almond Butter (white)
15g Maple Syrup (optional)
Spices: Pinch of fresh ground Vanilla
Preheat oven at 180*C.
Mix all tart ingredients in a large bowl and mix well. I used a hand mixer but you can also use a food processor or kitchen aid.
Place the dough for at least 1h into the fridge. This will help to roll it out later.
In the meantime combine your fruit mix. I couldn't decided and went for two different types of tarts. One with fresh apricots and a second one with frozen blueberries.
Mix the ingredients for the filling in a bowl, then wait until your dough is ready.
Cover a large surface with flour, divide the dough into half and roll it out. You should end up with two medium-sized tart bases.
One you got your nice round cake base, place the fruit mix on top. Then, flip the edges over the mix.
Et voila. Bake for 25-30min at 180*C.
Optional: If you are not vegan and you want your dough to shine, you can use an egg and coat your dough from the outside.
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