|For your viewing pleasure|
|In the process of being stoned|
This tart is sweet, tangy, and super easy. In the interests of gilding the lily, non-pregnant diners would especially appreciate a garnish of amaretto whipped cream. For a vegan alternative, replace the mascarpone with almond butter or cashew cream. Serves about 8.
2 c whole wheat flour
2 tbs turbinado sugar
1 tsp sea salt
1/2 c coconut oil, melted (immerse sealed jar in warm water)
6 tbs ice water
For the filling:
8 oz mascarpone cheese, softened
8 oz +2 oz apricot preserves
About 8 fresh apricots, stoned and quartered
1" fresh ginger root, peeled and minced
1/2 c almonds, sliced and toasted, topping
Preheat the oven to 400 F.
Whisk together the flour, sugar, and salt in a large glass bowl.
Make a well in the ingredients and pour in the melted coconut oil.
Scrape the dough into a fluted tart pan with a removable bottom and use your hands to press it into the bottom and up the sides.
|Easy as pie|
|A vigorous stirring should yield readily spread preserves|
|Ready for lift-off|