Almond Apricot Walnut Tart with Butterscotch Sauce

Do you ever fancy something a bit out of the ordinary, a bit decadent, a bit Parisian patisserie?  Well I do and often owing to the ingredients that these delightful looking gems include I refrain.  But never one to do without and feel hard done by I have come up with a very decadent little treat all of my very own which I wanted to share with you.  The crust is inspired by recipes from www.roostblog.com and is delicious with the roasted apricots as the perfect complement.  I hope this recipe brings you a touch of decadence too.

Enjoy!

 

Ingredients – makes 2 x 5 inch tarts

For the Almond Pastry

140 g ground almonds

3 tbsp of extra virgin olive oil or oil of your choice

2 tbsp of water

 

Method

Combine all the ingredients in a bowl until well incorporated and a dough forms.  Press the dough into greased tart pans and cook in a preheated oven for about 10-12 minutes on 175 degrees C.  Once cool carefully remove from the pans….this is tricky as the pastry is quite delicate so take your time!

 

 

For the Filling

300g apricots

1 tbsp extra virgin olive oil

1 tbsp xylitol

drizzle of agave – optional

handful of walnuts

 

Method

Remove the stones from the apricots and slice into quarters.  In a large bowl mix the apricots with the olive oil, xylitol and drizzle of agave.  Roast in the oven at 200 degrees C for about 45 minutes turning occasionally.  The apricots should just begin to caramelise on the edges.

Chop the walnuts roughly and put in the oven for about 6-8 minutes at 200 degrees C. (Pop them in just before the end of the cooking time for the apricots)  Once everything is cool enough to handle, arrange the walnuts on the base of the tart shell and cover with slices of roasted apricot and set aside.


For the Butterscotch Sauce

80g xylitol

1 tsp agave

1 tbsp vegan butter/ coconut butter or ghee if you use it

2 tbsp coconut milk

1 tsp vanilla extract

 

Method

Pour the xylitol into a small pan and heat gently.  Stir occasionally until the xylitol has liquefied.  Add the teaspoon of agave but be careful as this will cause the xylitol liquid to hiss and fizz.  Continue to heat until the liquid turns slightly golden.  Remove from the heat and stir in the remaining ingredients and allow to cool slightly.  Cooling the liquid a little will allow it to thicken a little more.  Divide the butterscotch sauce between the two tart cases and cool to room temperature.

Delicious eaten with a little dairy free cream or ice cream.

 

 

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