Some of you may have noticed my absence from blogging over the last month or so. Life has suddenly become very busy; we have an impending emigration looming, so I’ve been busy sorting, decluttering and partially packing things. Its very stressful and exciting at the same time, but isn’t leaving me much room for cooking anything decent. We’ve been relying on an embarrassing number of take out meals. Both sad, and boring!
As an added bonus, it has been absolutely freezing cold here. Last week we had a sprinkling of snow, just enough to disrupt everything. And today, at a chilly -4 degrees C, everything is frozen and covered in frost. It looks fairyland beautiful, but is definitely a day for perking myself up with a reminder that summer will be back, eventually.
My chefy friend L over at Colour Me Happy Kitchen, who did some epic jam making with me earlier in the year, came up with the MOST delicious Apricot Almond sunshine tart that just sings of sunshine! Her version is gluten AND dairy free, whereas mine is just dairy free. You could switch out the dairy free spread for butter if you are a butter only cooking snob, but honestly, this tart is delicious and light as is, so you really don’t need to.
This was very simple to make. We had this a few weeks ago as a dessert for a dinner party and while I was putting my kids to bed, my sneaky guests dished it up and gobbled it down so quickly that I didn’t get a chance to take any photos of it ready to eat. They were however, nice enough to leave me the barest sliver to eat. Thanks guys!
Adapted from Colour Me Happy Kitchen’s All-in-one Apricot and Almond Sunshine Tart:
75g dairy-free sunflower spread
100g caster sugar
1 tsp vanilla extract
2 beaten eggs
30g plain flour
75g ground almonds
a tin of halved apricots
Preheat your oven to 180 degrees C
Grease an 18cm cake tin with a loose bottom (I used a silicone tart case)
Mix the sugar and sunflower spread together in a bowl until well combined. Add the vanilla extract.
Beat in one egg till well combined, then add the other egg and beat till combined. Gently stir in the flour and ground almonds before spreading over the base of your cake tin. The dough is quite thick and you don’t need to worry about spreading it all the way to the edge.
Drain the tinned apricots and place them evenly all over the mix, rounded side up, without pressing them in.
Bake for about 25 minutes until the almond mixture has risen up around the apricots and turned golden brown. Let your tart cool in the tin for a few minutes before loosening with a knife and lifting out of the tin. You can cool it on a wire rack or on the tin base, but my dinner guests ate it pretty much straight out of the oven.
This goes brilliantly with a dollop of pouring cream or ice cream, but I enjoyed it on its own. A delicious shot of sunshine to brighten up a frosty winter day!