Recipe Page: Apricot

Classic Apricot Tart

Duration: 40 minutes

Sweet and tasty with the unique flavour of apricot.

Utensils

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Pastry brush

Ingredients

  • 6-8 ripe apricots, halved and pitted
  • 1 sheet puff pastry, thawed
  • 1/4 cup granulated sugar
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon apricot jam (optional, for glazing)
  • Powdered sugar for dusting (optional)

Instructions

  1. Toast the slices of bread to your liking.
  2. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. In a mixing bowl, combine the apricots, granulated sugar, honey, lemon juice, vanilla extract, and ground cinnamon. Mix well.
  4. Roll out the puff pastry sheet on the prepared baking sheet.
  5. Arrange the apricot halves cut side up on the puff pastry, leaving a 1-inch border around the edges.
  6. Fold the edges of the puff pastry over the apricots, creating a rustic edge.
  7. Bake for 20-25 minutes, or until the pastry is golden brown and the apricots are tender.
  8. If desired, melt the apricot jam and brush it over the apricots for a glossy finish.
  9. Allow the tart to cool slightly, then dust with powdered sugar before serving.

Vegetarian Apricot and Goat Cheese Salad

Duration: 15 minutes

Savoury and fresh tasting.

Utensils

  • Salad bowl
  • Small mixing bowl
  • Whisk

Ingredients

  • 6 ripe apricots, sliced
  • 4 cups mixed greens (such as arugula, spinach, and kale)
  • 1/2 cup crumbled goat cheese
  • 1/4 cup sliced almonds, toasted
  • 1/4 red onion, thinly sliced
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. In a large salad bowl, combine mixed greens, sliced apricots, crumbled goat cheese, toasted almonds, and red onion.
  2. In a small mixing bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
  3. Drizzle the dressing over the salad and toss gently to combine.
  4. Serve immediately as a refreshing and light meal or side dish.

Vegan Apricot and Banana Smoothie

Duration: 10 minutes

Sweet, rich and delicious.

Utensils

  • Blender
  • Measuring cups
  • Knife
  • Cutting board

Ingredients

  • 4 ripe apricots, pitted and chopped
  • 1 banana
  • 1 cup almond milk (or any plant-based milk of choice)
  • 1 tablespoon flax seeds
  • 1 tablespoon agave syrup (optional, for sweetness)
  • 1/2 cup ice cubes

Instructions

  1. In a blender, combine chopped apricots, banana, almond milk, flax seeds, agave syrup (if using), and ice cubes.
  2. Blend until smooth and creamy, adding more almond milk if needed to reach the desired consistency.
  3. Pour into glasses and serve immediately as a nutritious breakfast or snack.