Apricot, Strawberry & Almond Tart


  • Cream
  • 3 pears, cored and chopped
  • 1/8 cup dry red wine
  • 1/4 cup maple syrup
  • 1/4 tsp ground allspice
  • Pinch ground white pepper
  • Shell
  • 3/4 cup white spelt flour
  • 1/2 cup almond meal
  • Pinch salt
  • 1/4 cup maple syrup
  • 1/8 cup safflower oil
  • 1 tbls filtered water
  • Couple of drops of vanilla essence
  • 2 handfuls apricots & strawberry’s
  • Soy custard Method


  1. For the cream, in a heavy based pan combine all the ingredients. Bring to a simmer and cook for about 20 minutes with the lid on. The pears should be tender by then. Take the lid off and let any liquid evaporate. Let the mixture cool and then puree in a processor until smooth.
  2. For the shell, sift the flour, almond meal and salt together. In a separate bowl, combine the wet ingredients – the maple syrup, oil, water and vanilla essence. Now pour the wet mixture into the dry and mix gently, using a spatula if you can. Press the dough into a small false bottom tart pan and make a few holes with a folk. Bake for about 25 minutes at 180°C or until crust is golden brown. Cool.
  3. Pour the red wine cream into the shell and top with the apricots (which have been halved or quartered & stones removed), and the strawberry’s (green tops removed and halved or quartered, depending on size).
  4. Remove tart from shell and serve with soy custard.