Fresh Berry Tart In Raw Pecan-Apricot Crust
Wednesday, 1 July 2009
This is the time of year when fresh berries of all sorts are in season and you can get lots of good deals. Wondering what to do with all of those berries? Here’s an easy dessert that doesn’t require any cooking (perfect on a hot day) and uses fresh, raw ingredients that are naturally sweet so there’s no need to add sweetener.
To make your basic crust:
1 cup raw pecans (or half pecans & half walnuts)
1 tsp fresh grated lemon zest
Pinch of ground cinnamon
1/2 cup dried apricots, rehydrated by soaking in water for an hour
Fresh berries of your choice (strawberries, blackberries, raspberries, blueberries, boysenberries, etc.)
First grind the nuts in a food processor until finely chopped. Then add the lemon zest, cinnamon, and apricots (drained) and process until mixture becomes sticky and pulls together. Press into a small tart pan or 2-3 individual tart bowls. Fill with fresh berries and serve immediately, or refrigerate the crust for a few days until ready to eat and then fill and enjoy. Easy as pie!