Apricot tartlets with sweet shortcrust pastry

Makes 6 tartlets

For the apricot tart filling:

70g extra virgin coconut oil

80g white spelt flour

50g coconut palm sugar

60g rolled oats or coarse oatmeal

40g ground almonds

zest of 1 unwaxed lemon

4 tbsp maple syrup

6 apricots, or about 4 peaches or nectarines, halved and stoned

handful of redcurrants (optional), plus extra to serve

3 tbsp apricot jam, to glaze

6 x 10cm tartlet tins

Method:

Preheat the oven to 200°C/180°C fan/Gas mark 6.

Make 1 quantity of the sweet pastry, details below, and use it to line the tartlet tins, and refrigerate. Do not blind bake, as this step is not necessary for tartlets.

Put the coconut oil, spelt flour and coconut palm sugar in a bowl. Using your fingertips, rub the coconut oil into the flour and coconut palm sugar, until the mixture resembles large breadcrumbs.

Add the oats, ground almonds, lemon zest and maple syrup. Combine with a spoon until everything is well mixed. It should look like wet sand.

Evenly divide the mixture between the 6 chilled tartlet cases.

Slice the apricots into ½cm wedges and divide them between the tartlets. Scatter over a few redcurrants, if using, place the tartlets on a baking tray and bake for 45 minutes, until golden and set.

Cover with foil if the top is browning too quickly. Remove and leave to cool. Once the tartlets have cooled to room temperature, mix the apricot jam with 2 teaspoons of boiling water and use this to glaze the tartlets, using a pastry brush.

Serve immediately with extra redcurrants if you wish.

For the sweet shortcrust pastry:

250g white spelt flour, plus extra to dust

¼ tsp fine sea salt

120g flavourless extra virgin coconut oil or unsalted butter, chilled and cut into small pieces

1 tbsp maple syrup

Method:

Preheat the oven to 200°C/180°C fan/Gas mark 6. Sift the flour and salt into the bowl of a food processor. Add the chilled coconut oil or butter, and blitz until the mixture resembles fine breadcrumbs.

Add the maple syrup and 1½–2 of tablespoons water and bring the dough together with your hands until you have a smooth ball. If it is still crumbly, add a few drops of water, being careful not to overdo it.

Flatten the ball, wrap it in cling film and refrigerate for 30 minutes until well chilled but still pliable. Once the pastry has chilled, roll it out between 2 sheets of floured cling film and line your tart tin.

If you find the pastry too difficult to handle, simply press the pastry directly into the tin, making sure the base and sides are smooth and even with no cracks.

Cover and chill the base in the freezer for 10 minutes. Prick the base all over with a fork, line with baking parchment, fill with baking beans, and blind bake for 20 minutes. Remove the parchment and beans and bake for a further 5 minutes, until the tart shell is cooked through and biscuity. Continue with the rest of the recipe.

Healthy Baking: Nourishing Breads, Wholesome Cakes, Ancient Grains and Bubbling Ferments by Jordan Bourke (Orion Books, £20) is out now.