Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
A naturally sweet and gluten-free tart with a ground almond crust, a layer of apricot compote, and a crumbly streusel topping.
Serves: 8
Prep Time: 20 minutes
Cooking Time: 40 minutes
Ingredients:
For the crust:
- 200g ground almonds
- 50g coconut flour
- 50g coconut oil, melted
- 2 tbsp maple syrup
- 1-2 tbsp cold water
For the filling:
- 300g dried apricots
- 350ml water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For the streusel topping:
- 135g plain flour
- 130g light or dark brown sugar
- 1 1/2 tsp ground cinnamon
- Pinch salt
- 85g vegan butter, melted
Method
- Combine the dried apricots, water, and lemon juice in a saucepan.
- Simmer over low heat for about 15 minutes, or until the apricots are soft and most of the liquid has been absorbed and you have a chunky compote.
Make the crust:
- Preheat the oven to 180°C.
- In a bowl, mix the ground almonds, coconut flour, melted coconut oil, and maple syrup. Gradually add water until the mixture forms a dough.
- Press the dough evenly into a tart tin.
- Bake the crust for 5 minutes, or until lightly golden.
- Remove from the oven and let cool.
Make the streusel topping:
- In a medium-large mixing bowl, stir together the flour, brown sugar, cinnamon, and salt.
- Melt the vegan butter in a small saucepan over low heat or in the microwave in short intervals.
- Pour the melted butter into the dry ingredients and use two forks to gently mix, forming pea-sized crumbs with some smaller and larger pieces. Ensure no dry flour remains.
Assemble the tart:
- Spread the cooled apricot compote evenly over the cooled crust. Sprinkle the streusel topping evenly over the compote
- Bake the assembled tart at 180°C for 10- 15 minutes, or until the streusel is golden and crisp.
- Allow the tart to cool completely before serving.
- For the best texture, chill in the fridge for at least 30 minutes before slicing.
