Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
Pretty, individual tarts with a nutty almond base and sticky apricot topping - perfect to make ahead.
Makes: 10-12 small tarts
Prep Time: 20 minutes
Bake Time: 25 minutes
Ingredients
Base
- 150g ground almonds
- 50g oats (blitzed into flour)
- 2 tbsp maple syrup
- 3 tbsp melted coconut oil
- 25ml oat milk
- Pinch of salt
Apricot topping
- 150g dried apricots, chopped
- 225ml water
- 4 tbsp maple syrup
To finish
Method
- Preheat oven to 180°C (160°C fan) and grease a muffin tin or cilcone muffin cases.
- Mix base ingredients until combined. Press into muffin holes to form little tart cases.
- Bake for 10–12 minutes until lightly golden. Cool slightly.
- Simmer apricots, water, maple syrup and cinnamon for 8–10 minutes until soft. Blend roughly or leave chunky.
- Spoon apricot mixture into tart cases and sprinkle with flaked almonds.
- Return to oven for 13-15 minutes until golden. Cool before removing.
