Tag Archives: apricot

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!

Individual Fig, Apricot and Almond Granola Crumbles

3 Jul

Breva is the Spanish name for the early crop of figs that ripen around the time of the festival of San Juan (the longest day of the year) at the end of June beginning of July. They are very well prized for their size. Larger than the later crop of  Higos, they have a distinctive pear shape and are not as sweet. There are different colours ranging from a yellowy-green to a purpley-black.

While I was clambering up a slope and balancing on one leg trying to get a decent picture of these brevas on a tree at the side of the road where I walk with the dog, the lady from the finca (farm) called out to ask if  there were any brevas there.

After almost falling over from shock at the unexpected voice through the trees, I hurriedly explained, through my embarrassment, that I was taking pictures (while waving my camera in her face) and not stealing her lovely fruit. I needn’t have worried she wasn’t at all bothered and wouldn’t let us go without taking a large handful of the softest juiciest figs you have ever seen.

I decided to make a “healthy” crumble with these delicious brevas and a layer of almonds because I saw some growing on the same finca.

When I got home I saw that I had some apricots in my fruit bowl that weren’t going to last another day so I added those in too. Apricot and almond is a classic combination that goes really well with the fresh figs.

Don’t bother to peel the figs, just wash and slice them. Stone and quarter the apricots and layer them with the figs in the ramekins . You don’t need to add any sugar, the fruit is sweet enough.

Sprinkle over a few drops of almond extract (or Amaretto) and then scatter a thin layer of flaked almonds over the fruit.

For the crumble topping I used some of my homemade granola that I had saved before adding the dried fruit to it. Add a generous layer to the top of the ramekins and bake for around 12-15 minutes.

Individual Fig, Apricot & Almond Granola Crumbles

makes 3 deep individual ramekins, vegetarian, gluten-free

  • 3 large figs (brevas), washed & sliced
  • 3 apricots, stoned & quartered
  • a few drops of almond extract per crumble (or 1 tsp amaretto per crumble)
  • a handful of flaked almonds
  • homemade granola (without the dried fruit)

Preheat the oven to 180C. Layer the figs and apricots (1 each per person) in the ramekins, add a few drops of almond extract (or 1 tsp amaretto) to each followed by a thin layer of flaked almonds. Top with a generous amount of the granola (without dried fruit) and bake for 12 – 15 minutes taking care not to burn the topping.

You can serve it as it is in the ramekin it doesn’t actually need anything with it, but…..

If you like you can carefully remove the crumble from the ramekin (I got The “Washer Up” to do it, it was his idea!)

And serve it with a blob of vanilla ice cream. If you are feeling really decadent I’m sure it would be lovely with some Amaretto-spiked whipped cream too. This was my dad’s idea. I can’t think of anything that wouldn’t be improved by adding Amaretto cream to it though. Must be in the genes…..!

Buen Provecho!

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