APRICOT TART

jays Baking & Dessert

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APRICOT TART

Serves: 10

Difficulty level: Easy

Prep Time: 20 mins
Cook Time: 0 mins
Print Recipe

Nutrition per Serving                                       kcal/g/mg

Energy

245 kcal

Protein 6.1 g
Fat Total 12.3 g
Saturated  1.5 g
Carbohydrates 27.5 g
Sugars 22 g
Dietary Fibre 4.6 g
Sodium 5.4 mg
Vitamin C 10.3 mg
Calcium

57.2 mg

Iron 1.8 mg
INGREDIENTS

For the Crust

1 cup of cashew nuts
1 cup of almonds
¼ cup of water
1 cup of dates

For the Topping

400g (14 oz) can of drained apricots
½ cup orange juice
2 tablespoons of arrowroot - (arrowroot is a type of starch like cornflour, often used as a thickener)
1 tablespoon of honey (date puree if vegan)

Extra can of tinned apricots

DIRECTIONS
  1. Put all the crust ingredients into a blender.
  2. Whizz until they look like pastry.
  3. Press into a 23cm (9inch) dish.

Topping

  1. Place the topping ingredients into the blender and whizz until smooth.
  2. Transfer to a pot and heat gently until boiling – the topping should be thick.
  3. Open the other tin of apricots (make sure you have drained the juice) and spread over the pie crust.
  4. Pour the topping over the apricots.
  5. Place in the fridge for at least 1 hour to set.
  6. Garnish with slivered almonds and/or raspberries (optional).

 


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