Moroccan Spiced Almond & Apricot Tart with Whipped Yogurt & Pomegranate

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
• 1/4 teaspoon sea salt
• 3 tablespoons ice water
• 12 whole fresh apricots, halved, or dried unsweetened apricots soaked 10 min
• 3/4 cup raw almonds, sliced, toasted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom, freshly ground if possible
• 1 teaspoon orange zest, organic
• 1 cup Greek yogurt or labneh, full-fat, strained
• 1/2 cup pomegranate seeds, fresh
• 3 tablespoons pistachios, chopped, for garnish

Instructions

1. 1

   Make the crust: Combine whole wheat flour and sea salt in a bowl. Cut in 4 tablespoons cold olive oil until mixture resembles coarse crumbs. Add honey and ice water gradually until dough just comes together. Form into a disk, wrap in parchment, and chill 10 minutes.

2. 2

   Toast the almonds: Spread sliced almonds on a baking sheet and toast at 350°F for 6-8 minutes until fragrant. Set aside.