Apple tart with apricot

Ingredients

Base:

• 150 g almond flour
• 40 g rolled oats
• 80 g wholemeal spelt flour
• 110 g peanut butter
• 50 g coconut oil
• 3 tbsp Mielbio
• 1 tsp cinnamon

Filling:

• 3 apples
• 100 g Fiordifrutta Apricots

Method

Preheat the oven to 180 °C.

Whisk the coconut oil, peanut butter, honey and cinnamon for 1 minute. Fold in the almond flour, oats and spelt flour with a spatula and mix into a smooth dough. Spread the dough over baking paper in a round tin. Press down firmly to a thickness of about 5 mm.

Cut the apples into quarters, core them and slice very thinly with a mandoline. Sprinkle the slices with lemon juice to stop them browning.

Pre-cook all the slices for 30 seconds in the microwave. Do this in batches, adding 2 tablespoons of water each time. Lay 5 slices, rounded side up, slightly overlapping to form a long strip. Roll it up into a rose. Spread the tart base with a layer of apricot jam and top with the roses. Cover the tart with aluminium foil and bake in the preheated oven at 180 °C for 35-40 minutes.

Warm 3 tablespoons of jam. Take the tart out of the oven and brush it with the melted jam.

Leave to cool and serve.