Make Ahead

Summer Apricot Basil Tart

June 23, 2014
1 Ratings
Photo by Choate House
  • Makes 10-inch tart pan
Author Notes

This summery apricot basil tart is a creamy, light dessert perfect for a picnic or midsummer gathering of friends. {gluten-free, vegan, raw, pale}

View the recipe video: Ragozzino

What You'll Need
  • Crust
  • 2 cups almonds, soaked
  • 2 cups almond flour
  • 12 pitted dates
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon sea salt
  • Filling
  • 2 cups macadamia nuts, soaked
  • 4 apricots, pitted
  • 2 tablespoons lemon juice
  • 1/2 cup raw honey
  • 2 teaspoons cinnamon
  • 1/4 teaspoon sea salt
  • 1 vanilla bean, scraped
  • 1/2 cup coconut oil, melted
  • 1/2 cup basil leaves, chopped
  1. Crust
  2. Combine all ingredients in a food processor. Pulse until well combined and forms a loose ball. Pour crust mixture into a 9” tart pan lined with parchment paper. Use your hands to press evenly into the pan. Place into the freezer to set while preparing the filling
  1. Filling
  2. Combine all ingredients in a high-speed blender, blend until smooth. Pour over top tart crust and spread evenly. Place in freezer for 4-5 hours before serving to allow filling to become firm. When ready to serve, layer with the sliced apricot topping.
  3. To decorate the top layer, slice about 10 firm apricots and place in a bowl. Add a squeeze of fresh orange juice and toss until coated. Carefully arrange the slices in a circular pattern over top the tart, with the skin edges facing up. Garnish with a sprinkle of fresh chopped basil before serving.

See what other Food52ers are saying.

  • Anna Glavash
    Anna Glavash
  • Claire Ragozzino
    Claire Ragozzino

3 Reviews

Anna G. August 16, 2014
This tart was an amazing way to use fresh apricots. It presented beautifully and refroze well--the iced apricots were actually nice! The recipe doesn't specify that the raw nuts need to be soaked for at least 30 minutes before use, so be sure you do that before you begin. I also added lemon zest to the filling, and used lemon juice (and zest) instead of orange to glaze the fruit, with lovely results. The more basil, the better, and the filling was quite sweet so don't be afraid to use less honey. Thanks for a great recipe!
Claire R. August 16, 2014
Wonderful! I'm so glad you enjoyed the recipe. I think the sweetness of the filling definitely depends on how ripe and juicy your apricots are. Mine were more on the tart underripe side, hence the extra honey - but the juicier the better, so great note on modifications here! Be sure to check out the recipe video, too :)
Anna G. August 16, 2014
great video, and website :) and yes, my apricots were *very* ripe