Apricot & Rosemary Tart

The final bank holiday weekend of the summer is already here! So we are bringing you a very special recipe you and your little foodies can enjoy baking as a family. This tart is absolutely delicious! The mixture of the slightly tart apricots and sprinkle of coconut sugar gives the cake the perfect sweet and sour flavour we all love. Rosemary and apricot are such a tasty match, whilst also adding antibacterial powers to the sweet treat.


16 apricots, halved

Leaves of 2 springs of fresh rosemary

1 tbsp of coconut sugar

200g of ground oats

25g of coconut oil, melted

100ml of maple syrup

1tsp of cinnamon

1tsp of vanilla extract


Pre-heat the oven to 180 degrees and line a cake tin with greaseproof baking parchment paper

In a mixing bowl, combine your oats, cinnamon, coconut oil, maple syrup and vanilla extract until soft dough forms

Place the dough in your lined cake tin and push down the mix until evenly spread the whole way across the cake tin surface

Next place your halved apricots skin down all over the dough, as seen in the photos

Sprinkle your rosemary and coconut sugar all over the apricots and dough

Bake for 35 minutes at 180 degrees

Enjoy warm!