Apricot, Pistachio and Almond Tart

Servings: Makes 8 - 10 servings

Nutritional Information:

Per 100g

Calories 454 Fat 35g Saturates 5.3g Carbohydrates 18g Sugars 14g Protein 14g Salt 0.21g




Preheat the oven to 180°C (350°F/Gas Mark 4). Grease and line a 23cm tart tin.


Put all the ingredients for the crust into a food-processor and blitz until combined. Evenly spread the crust around the base and up the sides of the prepared tin, using your hands or the back of a spoon to smooth it out.


Put the whole stoned apricots into a food-processor and blend to a purée, then add the almond butter, 60ml maple syrup, vanilla bean paste and half the orange zest and blitz until combined. Spread the mixture on top of the crust.


Arrange the apricot slices in neat rings on top of the filling. Mix together the remaining maple syrup and orange zest with the almond or coconut oil, then brush this glaze over the apricots. Bake in the oven for 25 minutes, or until the filling and the apricots are golden.


Before serving, sprinkle over the ground pistachios and drizzle over some more orange maple glaze if you wish.


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