Apricot & Rosemary Tart

With the bank holiday weekend finally here, 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.
Apricot & Rosemary Tart
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!


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