This tart is very good; and I’m not just saying so. It’s just the right amount of sweet and tart, with a faint bittersweet hint. Making it calls for very little skills or time for that matter. It contains absolutely no refined sugar, flour or dairy. Yes, it’s vegan, but most of all, it’s delicious.

I was lucky enough to find some very nice organic apricots and instead of making my usual apricot sorbet, I decided to make this tart. The combination of almonds and oats is one of my favourites and it shines in this recipe. The slight tartness of the apricots gets balanced by the smoky sweetness of the maple syrup and the coconut flakes go really well with the fruit.

There are several options for serving this tart. You could serve it in the morning (or not), dolloped with some greek yoghurt. You could also serve it straight from the oven with vanilla ice-cream or a nice berry sorbet, like my daughter had it. Or you could go with the simple version, my personal favourite, and that’s sprinkled with a little coconut flour. Either way, I hope you make it and enjoy it!

Apricot, Almond & Coconut Tart

Serves 6

For the tart dough:

100g/1 cup oats

80g/3/4 cups almond meal (or almonds processed in a blender or food processor)

A pinch of salt

3 Tbsp cornflour

4 Tbsp coconut oil, melted

3 Tbsp maple syrup (or honey)

For the filling:

500g/½ pound apricots, washed, stoned and cut into 2 cm/1 in. pieces

2 Tbsp maple syrup (or honey)

½ pure vanilla extract (optional)

Two drops pure almond extract (optional)

2 Tbsp unsweetened coconut flakes

To prepare:

In a large bowl, combine oats, almond meal, salt, cornflour, coconut oil and maple syrup. With the aid of your hands, mix everything and bring together into a ball. Cover the bowl with clingfilm and refrigerate for 30 minutes. 

In a medium bowl, place the chopped apricots, maple syrup, vanilla and almond extract, if using. Mix everything to combine and let stand at room temperature, mixing from time to time, until ready to use, 30-45 minutes.

Heat oven to 180C/350F. Grease the bottom and sides of a 20cm/9 in tart pan (preferably one with a removable bottom) with coconut oil. Transfer the dough into the pan and fit it evenly on the bottom and up the sides. Bake for 10 minutes in the oven. Remove, top with 2/3 of the apricot mixture and bake in the oven for another 30 minutes. Remove from the oven, sprinkle with coconut flakes and bake for another 5 minutes, until the flakes are golden-brown. Remove from the oven and top with remaining apricot mixture. Serve warm or after it has cooled to room temperature.