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Apricot tartlets with honey, almonds and olive oil
Serves MAKES 4 X 10CM TARTLET S OR 1 X 23CM TART
Ingredients
- 1 portion lemon-flavoured olive oil pastry (see recipe below)
- 4tbsp ground almonds, or 4tbsp shelled unsalted green pistachios, finely ground
- 2tbsp caster sugar finely grated
- zest of 1 lime
- 6-8 ripe apricots (about 2 per tartlet, according to size), pitted and sliced
- 40g redcurrants (optional)
- 2tbsp honey
- 2tbsp olive oil
- 4 x 10cm tartlet tins
Lemon-flavoured olive oil pastry
- 80g millet flour
- 40g quinoa flour
- 60g white or brown rice flour
- 40g ground almonds
- 1½tsp xanthan gum
- 2tbsp caster sugar
- finely grated zest of 1 small lemon
- 60ml olive oil
- 1 small egg, lightly beaten with a fork
- 4-5tbsp cold water (if you use a large egg, reduce the amount of water to 2-3tbsp)
Method
Preheat the oven to 200ºC/400ºF/ Gas 6. Generously flour a work surface as well as your hands and a rolling pin. Roll out the dough and line the tartlet tins (use any leftovers to make more tartlets, or freeze for another time). Using a fork, prick small holes into the bases. Put in the fridge, covered with baking parchment, while you prepare the fruit.
In a bowl, combine the ground almonds or pistachios, sugar, and lime zest. Take the tins out of the fridge and divide this mixture among the tartlets. Arrange the slices of apricots on top and add redcurrants, if using.
Drizzle the tops evenly with the honey and oil. Bake for 25-30 minutes, until the crust is golden and the apricots are soft and have released their juice. Allow to cool before serving.
Instructions for Lemon-flavoured ollive oil crust:
Into the bowl of a blender fitted with the dough blade, add the millet, quinoa, rice flour, ground almonds, xanthan gum, sugar and lemon zest and pulse to combine.
Add the olive oil and egg and blend until all the ingredients are combined, scraping the sides of the bowl as you go. Add the water, 1tbsp at a time, and work until the crust forms a ball. Do not work it too much. At this point, if making 4 small tartlets, divide the crust into 4 smaller balls so it is easier to roll. Keep wrapped in cling film in the fridge until needed.
Bring to room temperature before using (about 30 minutes, when the crust doesn’t feel hard).
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