Tarte aux Abricots

★★★★★

_Proven, Dessert, French

Prep Time: 10 min Cook Time: 35 minutes Servings: Portions 8 people Source:

Ingredients

1 shortcrust pastry, vegan (fr: pâte brisée, de: Mürbeteig)

500 g apricots, well ripe

25 g light wheat flour type (de: 450, fr: 45, it: 0)

1 tbsp corn starch

1 tbsp agave syrup

1/2 tbsp vanilla extract

25 cl vegetable milk (e.g. soy or oat milk)

Directions

1. Preheat the oven to 180°C. Blind-bake the pastry for 5 to 6 minutes.
2. Remove the pits from the apricots. Blanch them for 3 minutes in a pot of boiling water. Drain.
3. Put the cornstarch, flour, agave syrup and vanilla extract in a saucepan. Reheat for a few seconds, stirring while stopped. Pour the vegetable milk. Cook over low heat, whisking until the cream thickens.
4. Spread the cream over the dough. Garnish with the apricots, cut side up and bake at 180°C for 25 to 30 minutes.

Nutrition

Calories 175kcal
Calories: 175 kcal (9%)
Carbohydrates: 28 g (9%)
Fat: 6 g (9%)
Saturated fats: 3 g (15%)
Polyunsaturated fats: 0.1 g
Monounsaturated fats: 0.2 g
Sodium: 51 mg (2%)
Potassium: 13 mg
Fiber: 1 g (4%)
Sugar: 9 g (10%)
Vitamin A: 150 IU (3%)
Vitamin C: 1.7 mg (2%)
Calcium: 40 mg (4%)
Iron: 0.7 mg (4%)