Aug-Sep 2017

Eating in
will prevent the dough from
sticking to the forms.
Next wash, pit and cut the
apricots into quarters. Mix
ground cardamom and ground
almonds in a small bowl and set
aside.
Pour the dough into the tartlet
forms, leaving 1cm to the edge.
Dip the apricots into the almond
and cardamom mix and arrange
on top of the dough, almond
mix side facing down. Bake for
45 minutes till golden brown.
Gluten-free apricot
tartlets with fresh mint
Diana Warrings suggests a tasty and
healthy dessert for your next barbecue
To serve, sprinkle the tartlets
with some of the ground
almond and cardamom mix and
top with freshly chopped mint.
They are good cold, too, so you
can prepare them in advance, if
you like. If needed they can be
warmed up in the oven for 10
minutes at 160C before serving.
A scoop of vanilla ice cream also
works a treat.
Diana Warrings is a qualified
nutritional therapist cooking
delicious and healthy food, shared
on irmagreen.com
It was Alexander the Great who
brought apricots to Europe.
These delicate and delicious
golden orange fruit are super
healthy, not only providing
a good amount of fibre,
potassium and iron, but they
are also rich in the carotenes
lutein and lycopene, which
give them their lovely colour
and have been shown to be
beneficial for eye and skin
health.
This quick and easy apricot
tartlet recipe is the perfect
dessert for your next dinner
party or BBQ.
48 LOVEEAST
Method
I hope you enjoy making it as
much as you'll enjoy eating it.
Add the soft butter and soaked
dates to a food processor and
mix until light and fluffy. Next
add the egg and the quark and
mix until nice and creamy. Now,
gradually add the flour, mix until
everything is combined into a
thick creamy dough. Set aside.
Pre-heat the oven to 200C (Gas
6) and prepare 6 x 12cm tartlet
forms by brushing them with a
little butter or coconut oil. This
Ingredients (for 4-6)
125g butter (at room temp)
8 (60g) soaked dates (soak for
at least 2-3 hours)
1 egg
100g of quark cheese
180g of tiger nut or almond
flour
300g ripe apricots
30g ground almonds
4 cardamom pods or ½ -1 tsp
of ground cardamom
6 sprigs of fresh mint