Moroccan Spiced Almond & Apricot Tart with Whipped Yogurt & Pomegranate
Prep 25 min · Cook 35 min · Serves 4 · medium
A stunning Mediterranean dessert featuring a crispy whole grain crust filled with caramelized apricots and toasted almonds spiced with cinnamon and cardamom, topped with creamy whipped labneh and jeweled pomegranate seeds. Rich in fiber and natural sweetness without refined sugar.
Ingredients
- 1 cup Whole wheat pastry flour, or spelt flour
- 6 tablespoons Extra virgin olive oil, cold, divided
- 2 tablespoons Honey, raw, for sweetening dough
- 0.25 teaspoon Sea salt
- 3 tablespoons Ice water
- 12 whole Fresh apricots, halved, or dried unsweetened apricots soaked 10 min
- 0.75 cup Raw almonds, sliced, toasted
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cardamom, freshly ground if possible
- 1 teaspoon Orange zest, organic
- 1 cup Greek yogurt or labneh, full-fat, strained
- 0.5 cup Pomegranate seeds, fresh
- 3 tablespoons Pistachios, chopped, for garnish
Instructions
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