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Apricot Tart (No-bake; made with a nut crust)

I could give you so many reasons why you must absolutely make this tart. That’s right, I said ‘make’ and not ‘bake’ because it’s a ‘no-bake’ tart crust that comes together in the freezer. Count that as reason no. 1. But, if the words ‘no-bake’ rustle up memories from the ‘90’s when all sorts of ‘no-bake’ treats were sold in boxes and packed with highly-processed stuff, then let me reassure you, this is at the very opposite end of the spectrum.

No sugar, flour or butter went into the making of this crust! The reasons to make this tart just keep flowing, right?

A combination of nuts- walnuts, almonds and cashews get pulsed to a flour-like consistency. It really doesn’t matter if it still retains some of its nutty texture. As anyone who might have tried making almond butter at home would know, if you keep that food processor running, as opposed to pulsing it, you’ll end up with nut butter. So keep your finger on the pulse mode.

I’ve only recently discovered the wonders of the addition of lemon zest to a tart crust. Here it cuts through the nuttiness and the earthy sweetness of the dates. I can’t wait to try adding a bit of lemon zest to the regular flour-and-butter pastry!

After the initial pulsing of the nuts, everything gets ground in the food processor till this whole mixture takes on a dough-like consistency. And here’s my favourite bit- it’s a press-in dough! So just pile on all the ingredients in the tart pan and press it down and on the sides. I used cling-film to wrap the entire pan up tightly and then left it in the refrigerator for about 2 hours. And it’s totally normal to eat a few mouthfuls of this tart crust as you are putting it together, you’ll want to eat more of it, but let’s just wait!

Fresh apricots make the briefest appearance at Mumbai’s fruit stalls, and I’d strongly urge you to use fresh apricots and not the canned ones that are steeped in sugary syrup. We’re keeping sticking to _au natural _ingredients here.

The tart’s all frozen into shape and it’s time to arrange the apricot slices. Peaches or mango slices would really work well here too!

And the final drizzle of maple syrup to add that hint of sweetness to the slightly tart apricots.

Recipe adapted from McKel Hill

Print Recipe
No-bake Apricot Tart with Nut Crust (Gluten free, dairy free and no refined sugar)
As much as I love a butter-y, flaky tart crust, there are times when I dial things down to make a version of tart where the crust is made of nuts, is sweetened with dates and the fruits shine with just a drizzle of maple syrup. I've used apricots here, but feel free to use peaches, nectarines, mangoes, plums or any stone fruit of your choice!
Course dessert
Prep Time 20 minutes
Passive Time 120 minutes
Servings
serving
Ingredients
For the tart
  • 1 cup almonds / 150 grams
  • 1 cup cashew nuts /130 grams
  • 1 cup walnuts / 90 grams
  • 1 cup dates , sliced & pits removed / 160 grams
  • 1 Tablespoon lemon zest
  • 1 tsp cinnamon ground
  • ½ tsp sea salt
For the filling
  • 6 to 8 apricots fresh (sliced in half & pits removed)
  • Drizzle maple syrup (optional, you could use honey or agave nectar instead too)
Course dessert
Prep Time 20 minutes
Passive Time 120 minutes
Servings
serving
Ingredients
For the tart
  • 1 cup almonds / 150 grams
  • 1 cup cashew nuts /130 grams
  • 1 cup walnuts / 90 grams
  • 1 cup dates , sliced & pits removed / 160 grams
  • 1 Tablespoon lemon zest
  • 1 tsp cinnamon ground
  • ½ tsp sea salt
For the filling
  • 6 to 8 apricots fresh (sliced in half & pits removed)
  • Drizzle maple syrup (optional, you could use honey or agave nectar instead too)
Instructions
  1. Combine the almonds, cashews walnuts in the bowl of a food processor and pulse them till they are broken down to a rough powder-y consistency. This won’t be even in texture; there are 3 varieties of nuts, so it’s normal to have some bits that are slightly bigger than others. Be careful not to keep the food processor running or else the nuts will start to release their oils (we need this to happen only in the next step)
  2. Add the dates to the powdered nuts. Sprinkle the lemon zest, salt and cinnamon (as evenly as possible) over the nuts dates. Blend everything together in the food processor until the nuts release only some of their oils and a sticky mixture comes together.
  3. Empty the contents of the food processor on to a 9-inch tart pan (mine didn’t have a removable bottom) and press the dough on to the bottom and on the sides. Wrap it tightly with plastic cling film leave it in the freezer for at least 2 hours. If you’re not in a rush, you could leave it in the refrigerator overnight.
  4. Unwrap the tart after your chosen way of chilling it. Slice the halved apricots into slices lengthways arrange them in concentric circles. If serving immediately, move to next step, or else, wrap the tart tightly with cling film place in the refrigerator.
  5. Drizzle a little bit of maple syrup over the apricots serve. You can store leftovers in the same manner as step 4.
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3 Comments on “Apricot Tart (No-bake; made with a nut crust)

jaya
July 18, 2014 at 6:24 am

This is an absolute must try for this weekend.

Reply
Tavisha Tandon
July 8, 2016 at 11:25 am

Iam ‘making ‘ this super soon ! Very tempting recipe .

Reply
Tarika Singh
July 8, 2016 at 11:41 am

Thanks Tavisha, hope you enjoy it 😀

Reply

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