This week we are seeing triple digits in California and instead of eating something heavy and warm, Daniel and I thought it would be refreshing to start this sweltering summer with salads, fresh spring rolls, and a no-bake fruit tart made with fresh apricots and cherries!Apricots contain vitamin C, beta-carotene (vitamin A), iron, fiber, potassium, thiamin, niacin, and several additional antioxidants and phytochemicals such as quercetin and catechins. These phytochemicals are potent nutrients that help to lower inflammation and protect blood vessels from damage.
What better way to nourish your body then eating a plant-powered dessert? Enjoy this recipe!
Prep time: 20 min. Chill time (opt): 2 hrs. Serves 2
For the Crust:
1/2 cup cashews
1/2 cup almonds
4-5 Medjool dates, pitted
1/2 c dried cherries
1/2 cup almonds
4-5 Medjool dates, pitted
1/2 c dried cherries
For the Filing:
3-4 fresh apricots, pitted, soaked if hardened
8-10 dried apricots
For the Topping:
5-6 dark cherries, sliced and pitted and
3 fresh apricots, sliced, pitted, and arranged as crescent moons.
Directions:
- 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!
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