Apricot Almond Bake

When I went to one of the vegan pop up dinners I asked the vegan chef “Raw Amy” (!) how she made the pastry for the amazing pecan pie we ate and the answer was ground almonds and dates. I’ve been experimenting with this since and today I made an apricot tart with an almond and date version of pastry. What’s really great about this recipe is that you don’t need any fresh ingredients! I know that actually sounds really bad but it means that you can easily bake with food that you often have in your cupboard – no need for eggs! Enough chit chat, more chop, blend, stir!

So, what you need:

60g butter/ soya butter

150g wholemeal flour

50g almonds

60g dates

200g  dried apricots, sliced

a sprinkling of brown sugar

one tea bag (I used Rooibos)

What you need to do:

1. Heat the oven to 180C.

2. Blend the almonds to a powder and put it in a bowl.

3. Blend the dates.

4. Put the butter, flour and dates in the bowl with the blended almonds and mix until it forms a paste.

5. Grease a 20cm diameter baking tray with butter and press the pastry into it.

6. Put it in the oven for 10 minutes.

7. Bring a small pan half filled with water to the boil with the teabag and add the sliced apricots, then turn the heat off and let them sit. This might seem a little odd but I once made a cake with tea soaked dried figs and it was delicious. This also softens the fruit and moistens it so that it doesn’t burn when it goes in the oven.

8. When the pastry has been in the oven for 10 minutes drain the apricot pieces (and drink the apricot flavoured tea – it’s delicious!) and spread them on the pastry base. Sprinkle the brown sugar on top, return to the oven and bake for another 20 minutes.

9. Allow to cool, or not, and eat!


4 thoughts on “Apricot Almond Bake

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