Wednesday, 6 November 2013

Apricot, Almond and Amaretto Tart

I was recently sent a range of delicious spreads and conserves from Goodness Direct - and delicious they were indeed.

The range from Fruit Tree are 100% organic, bursting with vitamin C, contain no added sugar and are dairy free, gluten free, and suitable for vegans.

As an amateur jam maker myself I know exactly how much sugar usually goes into making preserves, so I was very keen to introduce these to my family.

We were sent fruit crush in apricot, blueberry and strawberry as well as an acacia and hazelnut spread.


Decisions, decisions...

I opted first for the apricot crush.  Each jar is made with 9 organic apricots and half an organic apple.  The result is a deliciously fruity, slightly runny spread that can be enjoyed like a jam on toast, or dolloped into porridge, in yoghurt or in recipes.

A 65g serving is one of your five-a-day, and given the way I generously slather it on toast, that's about 2 slices for me!


The other flavours are equally tasty, although I did find the tiny blueberries to be more like blackcurrants and got horribly stuck in my teeth!

Because it has no added nasties, it won't keep as long as regular jam after opening - you need to eat it all up within 10 days of your first indulgence. Shouldn't be a problem, but I came up with a little recipe which will help.



I'm a lazy cook, so this recipe is minimum effort for maximum taste.  I had to refine the cooking times slightly as I burnt my edges first time, but just keep a close eye and you should be fine.

Ingredients:

8 " good quality, ready-made sweet pastry case
2 tablespoons Fruit Tree Apricot Crush
1 medium free range egg
50g unsalted butter (melted)
100g unrefined caster sugar
100g ground almonds
1 tablespoon Amaretto
Sprinkling of flaked almonds for topping

Pre-heat the oven to 180 degrees C.

Spread the fruit crush evenly over the base of the pastry case.



Mix together all your other ingredients (except the flaked almonds), and carefully pour over the apricot spread trying not to disturb it.

Place on the middle shelf for approximately 25 minutes, removing after 20 to sprinkle the almonds over. It's ready when the top is golden brown, set firm and the almonds are nicely toasted.

Leave to cool and serve with ice cream, mascarpone, or on it's own.

Disclosure: We were sent the Fruit Tree spreads from Goodness Direct for the purposes of this review.  All opinions, words and images are my own.

  Tasty Tuesdays on HonestMum.com

17 comments:

  1. Oooh just the colour of that tart makes my mouth water! I bet they taste wonderful too. This is going on my Christmas wish list. The spreads obviously ;)

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  2. Ooo yummy - I'm with Stacey the colour of that tart is super yummy - just like tarts should be *licks lips*

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  3. Tasty tasty indeed! Looks ready to eat indeed! Pinned x

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  4. Apricot Jam, another favourite of mine! That tart looks AMAZING by the way, on the list to make (after I have made your crab apple jelly!) :D

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    1. Oh you should just come and move in! x

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  5. Oh, I am reviewing these too. I am so impressed with them, I actually like them more than Jam, fruit crush all the way for me! I baked a cake with the raspberry as the filling it was delicious!

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  6. That sounds fantastic as I do worry about the sugar content in jam - that recipe is amazing - yummy :)

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    1. It's scary when you see how much sugar normally goes into jam isn't it?

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  7. The tart sounds incredible! How was the hazelnut spread? I love hazelnuts!

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    1. Thanks Sonya! OH has been testing the Acacia and Hazelnut - I don't 'do' honey.

      He says it's amazing, really nutty and delicious. It's 'raw' and only the two ingredients so a very healthy alternative to the mass produced chocolate hazelnut spread. x

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  8. Oh wow, looks divine! Thanks so much for linking up to #tastytuesdays! Hope to see you again next week x

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  9. It's 10pm and you've made me hungry! Nice to see a healthy alternative to the usual stuff and I do like something different for our porridge.

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  10. tummy is audibly growling now...

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