Individual Apricot, Almond and Rosewater Tartlets

2 Jun

I have spoken before in a recent post about inspiration. These pretty little tarts came into being because I pass apricot trees laden with fruit, beautiful roses and young green almonds every morning when I run with the dog. These things stick in my head and come out in the form of food generally.

I was going to make an apricot galette inspired by Pease Pudding’s stunning Pear & Chocolate Galette but I wanted to make my pastry using spelt flour and use olive oil instead of butter. The olive oil pastry idea came from Food To Glow’s olive oil crust recipe. It’s a savoury recipe for a  gorgeous Tandoori Cauliflower Tart but she also talks about a sweet version of the pastry using ground almonds and vanilla. This got me thinking.

This is what I do you see, go off on a tangent. I end up using about four different recipes at the same time taking the bits I need from each one. Both ladies above suggested using Chocolate & Zucchini’s olive oil pastry recipe but then I found an apricot and almond tart using a sweet olive oil pastry on La Tartine Gourmande.

So I went with that one. And the pastry is lovely, for a tart. It’s just a bit too delicate for a galette. It’s a really short pastry which means it’s kind of like a biscuity shortbread rather than a pastry you can fold around a fruit filling without it cracking. So the little tart tins came out and the galette got put back a bit. I know my friend Jeanne said recently that she had lots of peaches and plums growing at the moment and both of those would be perfect in a galette.

Apricot, Almond & Rosewater Tartlets

Makes 2 x 10cm tartlets, vegan, wheat-free. Adapted from La Tartine Gourmande

  • 7 or 8 apricots
  • 2 or 3 tbsp rosewater
  • 100 gr spelt flour (or wholemeal/plain)
  • 30 gr raw or soft brown sugar
  • 2 tbsp ground almonds for the pastry
  • pinch salt
  • 2 drops almond extract
  • 2 tbsp olive oil
  • 1 tbsp water (maybe)
  • 2 tbsp ground almonds for the filling
  • 2 tbsp honey or agave syrup
  • flaked almonds
  • icing sugar to serve

 For the pastry, mix the flour, sugar, ground almonds and salt in the bowl of a food processor (or you can do it by hand). Add the almond extract and olive oil and mix/ pulse until crumbly, stop if necessary to scrape the sides of the bowl and make sure that everything is well incorporated. Pulse until it forms a ball that leaves the side of the bowl, you may have to add a little water a teaspoon at a time to get it to hold together. Wrap it in cling film, flatten it into a disc and put in the fridge for at least an hour.

Half the apricots and remove the stones, the skin of mine came off really easily when I was preparing them but you can leave it on if you like. Cut each half into 4 wedges, put in a bowl and sprinkle over the rosewater. Leave this to marinate while your pastry is resting.

Preheat your oven to 180 C. Cut the dough into two equal pieces and roll them out between two sheets of floured clingfilm, this stops it sticking to the work surface & rolling-pin. Roll them into rough circles to fit your tart tins about 2-3 mm thick. Lift them carefully on the clingfilm and place into the tins. Push the dough into the tins so it is even, trim around the top with a sharp knife and patch up any cracks with the off cuts.

Prick the bases all over with a fork and then sprinkle over a thin layer of ground almonds. Arrange the apricots slices in a fanned circle around the edge and put 2 slices in the middle. Squeeze the honey/agave syrup over the fruit and top with some flaked almonds. Bake for about 25 minutes, leave to cool slightly and dust with a layer of icing sugar to serve. Some rose petals scattered over look pretty too.

Have a great weekend!

18 Responses to “Individual Apricot, Almond and Rosewater Tartlets”

  1. cookingsgoodSuzi June 2, 2012 at 1:49 pm #

    Natalie this is a beauty. What a wonderful looking vegan tart and it does sounds tasty.

  2. Susan June 2, 2012 at 3:19 pm #

    Sooo pretty! i love the idea of small little individual tarts … yours are just lovely! Oh the soft colors!

  3. Rufus' Food and Spirits Guide June 2, 2012 at 7:20 pm #

    Those look delicious and exquisite!

  4. Sawsan@ Chef in disguise June 2, 2012 at 9:21 pm #

    This looks and sounds amazing!
    I love rosewater and love the idea of an olive oil crust

  5. Alli June 2, 2012 at 10:22 pm #

    It looks absolutely amazing, perfect summer tart and I am going to try that pastry recipe out. Divine.

  6. Chica Andaluza June 3, 2012 at 1:01 am #

    Perfect, beautiful and so good to finally find a recipe using olive oil in the pastry…I´ll be making this very soon!

    • tony ward June 3, 2012 at 10:14 am #

      OMG looks like I’ve finally been able to contact cyberspace !!! Think I need a new laptop (bad workman/tools etc.) Lovely recipie guapa gonna make them when I get over this cold.I feel a Lamumba caliente coming on. Hope your birthdays were happy. xx

  7. kellie@foodtoglow June 3, 2012 at 1:46 pm #

    Thanks so much for the very sweet mention in this post. *Blush* Your recipe looks fantastic and I will definitely be making this soon. When I opened the page my hubby leaned over and whistled through his teeth in admiration (not a wolf whistle though; he’s not a weirdo!).

  8. musingmar June 3, 2012 at 4:09 pm #

    What a lovely tart … Almost too pretty to break up with your fork, but too irresistible not too! I enjoyed reading about your process of developing a dish. Sometimes I follow a single recipe, sometimes I make it up on my own, and sometimes the end result is a compilation from various sources. And they’re all enjoyable!

  9. veggiegrettie June 3, 2012 at 4:36 pm #

    Natalie your tart is gorgeous. I am a big fan of the almond / apricot combo.

  10. thekalechronicles June 4, 2012 at 3:30 am #

    Natalie, you have outdone yourself: what an incredibly beautiful tart with the pink petals scattered about it. My mother, who loves fresh apricots and pastry, would love this.

  11. DB-The Foodie Stuntman June 4, 2012 at 8:43 am #

    Congratulations on making the foodbuzz Top 9!

  12. Tesney Ap June 4, 2012 at 12:59 pm #

    This looks so fresh and simple 🙂 Delicious 🙂

  13. Chocolate Chilli Mango® June 4, 2012 at 9:41 pm #

    you had me at apricot. gorgeous tart with lovely flavours. buzzed and congrats on Top 9!!!

  14. Mei-i @ gastronomic nomad June 4, 2012 at 9:55 pm #

    Gorgeous tartlet! I’m not a fan of rosewater but love the use of apricot-almond. And it’s great to read how you work when cooking. I think we all work best that way running off tangents! 🙂

  15. Geraldine Saucier June 4, 2012 at 11:17 pm #

    What beautiful tart! It looks delicious:) Your pictures are stunning. Congratulations on Foodbuzz Top 9!

  16. The Wimpy Vegetarian June 4, 2012 at 11:58 pm #

    These are just lovely! and perfect timing with apricots showing up at the markets now. Congrats on making Top 9!!! And last I looked, this recipe was #1!!

  17. Lucy June 5, 2012 at 4:37 pm #

    Looks delicious – great recipe and gorgeous photography 🙂

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