Summer Apricot Basil Tart

By Claire Ragozzino | VIDYA
June 23, 2014
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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:
Claire Ragozzino | VIDYA

Makes: 10-inch tart pan


  • 2 cups almonds, soaked
  • 2 cups almond flour
  • 12 pitted dates
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon sea salt
  1. 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


  • 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. 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.
  2. 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.

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Fruit|Dessert|Gluten-Free|Make Ahead|Vegan|Vegetarian|Summer