summer fruit tarts

of all the desserts you may choose to make, those using seasonal fresh fruits are definitely the most fun - their flavours and colours are at their best, and its easy to be creative and get delicious results.

Although  these mini tartlets look elaborate, they're actually simple to make, requiring determination only while you’re pressing the crust. the simple glaze holds the fruit together and gives the tartlets a nice sheen, made without diary or refined sugar, these desserts manage to be both light and refreshing. if you want to add a touch of richness, serve them with a little whipped cream and greek yoghurt.

you can use any fresh ripe, seasonal fruit to fill these tartlets

makes 24 tartlets ( 2 flavours of each) 

Ingredients: 

CRUST: 

1 cup dried coconut 

1 cup rolled oats 

pinch of salt 

1 1/2 cup whole spelt flour 

1/4 cup melted extra virgin coconut oil 

5tbsp maple syrup 

2 tbsp vanilla extract 

1 tbsp water

GLAZE:

1 1/2 cup apple juice 

1tbsp apple juice 

5 tsp agar flakes 

1 1/2tsp arrowroot powder

1tsp vanilla extract

FRUIT FILLING: 

1 large apricot, pitted, quartered and thinly sliced

1 medium plum, pitted, quartered and thinly sliced

1 large kiwi, peeled, quartered and thinly sliced. 

1/2 cup blueberries

1/2 cup raspberries

1/2 cup black raspberries

8 cherries, pitted and slices and 4 whole cherries to garnish. 

2 fresh figs, halved and thinly sliced

Method: 

TO MAKE CRUST: preheat oven to 100 degrees c, line a baking sheet with parchment paper and add coconut. spread out evenly and bake for 4-5 minutes or until deep golden. remove from oven and set aside too cool increase as in temperature to 180° C, add half the toasted coconut to a food processor along with oats and salt, and blend until finely ground. transfer to a bowl, add spelt flour and stir to combine. drizzle in coconut oil and mix until evenly combined. add maple syrup, vanilla and water and mix until pastry comes together. mixture should hold together well without being to sticky. if mixture is wet, set aside for 5 minutes to allow the oats to absorb some moisture. press pastry into each tartlet pan as thinly and as evenly as possible. prick the bottom with a fork a couple of times and bake 14-16 minutes or until lightly golden and fragrant. remove from oven and set aside to cool.

TO MAKE GLAZE. add 1 1/2 cups of the apple juice and agar to a small pot, whisk and bring to a boil over high heat. cover pot, reduce heat to low and simmer for 10 minutes or until agar flakes have dissolved. dissolve arrowroot in the remaining 1tbsp apple juice and whisk into simmering agar-juice mixture. once mixture returns to a boil, remove from heat and stir in the vanilla. set aside for 10 minutes to thicken and cool slightly while you prepare the fruit. 

TO FILL THE TARTS: place a type of fruit into a medium bowl and toss with 3 tbsp glaze, spoon about 1 tsp thickened glaze into 3 tart shells and divide the fruit among them. repeat with remaining fruit until all tartlets have been filled. place into the fridge until ready to serve. 

Per serving: 

Calories - 117

Fat - 5 g

Saturated fat- 4g

Protein- 1g

Carbohydrates -16gs

Sugar- 7g

Fibre -2g

Cholesterol - 0mg

Sodium- 29mg