The best about summer? All the variety of delicious fruit and veggies. This apricot and praline tart is a simple treat yet not too rich like some cakes. And if you feel bold, add some vanilla ice cream. This recipe also works with peaches or plums.
Ingredients for the Apricot and praline tart
Filling:
3 apricots
1 Tsp happy maple Goût Robuste
1 Tsp of praline paste
1 large pinch of salt
some olive oil
Crust:
100g whole wheat flour
20g happy maple Goût Robuste
50g cubed vegan butter, room temperature
20g unsweetened apple sauce
15g warm water
1 large pinch of salt
+ some crushed hazelnuts (optional)
How to
Preheat oven to 200°C.
Mix all crust ingredients with a hand mixer or with your hands until it forms a soft dough. Place in the fridge for 20 minutes.
Thinly slice the apricots and roast them in a pan with a drizzle of olive oil, maple syrup and salt until golden brown.
Roll out the dough on a floured surface and place on your baking sheet. Spread out the praline paste evenly then top with your caramelized apricots. Leave sides uncovered.
Fold all uncovered sides inwards until the tart is formed.
Bake for 30 minutes or until the crust is nice and golden.
Top with crushed hazelnuts.