The World's Healthiest Foods

Apricot Tart

This easy to prepare tart recipe is a wonderful combination of walnuts, dates and apricots, making it a delicious and highly nutritious dessert. Even though there is no sugar, it has a natural sweetness from the dates and honey that will generously satisfy your sweet tooth.

Apricot Tart Prep and Cook Time: 30 minutes; chilling time: 1 hours

2½ cups walnuts
1½ cups dates
2 cups dried apricots, sliced ¼ inch thick
2 TBS honey
1 cup orange juice
½ tsp cinnamon

  1. Remove pits from dates if they have them and place them in a food processor with walnuts. Process until well mixed and ground, but not smooth. About 40 seconds. It should be a coarse texture when done.
  2. Press evenly into a 9inch tart pan with about ½ inch crust around rim. Set in refrigerator while making the filling.
  3. Slice apricots about ¼ inch thick, and cook in a 10 inch skillet with honey, orange juice and cinnamon on medium low heat, until apricots become tender, and liquid is syrupy, about 10 minutes. Remove apricots and syrup from hot pan and let cool in bowl for about 1 hour so it gets fairly cool. Spread evenly over crust. It can be served right away or chilled. Make sure you store tart covered so it doesn’t pick up moisture from the refrigerator.

    Serves 8-10
Healthy Cooking Tips: This crust is fantastic if done right. First of all, it is important to choose dates that are firm and not too gooey. Zahidi dates are usually good for this. When processing your crust you may have to do it in 2 batches. Combine half the dates and half the walnuts in each batch. Process well, but not too smooth. You should not process more than 40 seconds for each batch. You want to have a coarse texture that is still ground enough to hold together when pressed. Take a pinch of crust between your fingers and press it together. If it is over processed the crust will end up pasty and will not be good. If it is not quite ground enough it won’t hold together. You can get a good idea of the consistency by looking at our photo.
This page was updated on: 2004-11-23 10:22:08
© 2002 The George Mateljan Foundation