1/2 cup almonds
4-5 Medjool dates, pitted
1/2 c dried cherries
- Line a 6-inch tart pans with parchment paper. Blend ingredients for the crust in a food processor and pulse until well mixed, sticky and crumbled. Scoop out mixture and press into tart pan.
- For the filling, add the fresh apricots to a high-speed blender and blend until mushy. Then add the dried apricots and continue blending until smooth (it is ok to have a few chunks).
- Spread the filling onto the crust and top with a layer of fresh apricots and cherries.
- Serve it fresh or store in the fridge for 2-4 hours to let harden a bit more before serving. Once chilled, it will hold together better when serving. This tart is very tasty when eaten the next day too!