Fresh fruit tartlets: blueberry & apricot

Fresh fruit tartlets: blueberry & apricot

Enjoy a tasty and healthier dessert snack which can easily be adapted with your favourite fruit.

Cook: 35 mins
Makes 12 small tartlets

Fresh fruit tartlets: blueberry & apricot

These healthy little fresh fruit tartlets have a base of unsweetened, wholegrain oat dough instead of pastry. They can easily be made with several different fruit toppings in one batch for even more variety and colour.

You will need a fine grater and a silicone muffin tray with 12 x 7cm diameter moulds (if using a metal tray, grease/ line with paper muffin cases).

Try using other seasonal fresh fruit such as pears, peaches, raspberries, strawberries, or figs. Slice larger fruit (like the apricots).

Ingredients

  • 1 Lemon
  • 2 Fresh apricots
  • 60g (½ cup) Fresh blueberries
  • 500g (2 cups) Natural yogurt (dairy or plant-based)
  • ¼ tsp Powdered vanilla bean (natural)
  • ¼ tsp Salt
  • 70g (¾ cup) Finely ground almonds
  • 175g (1¾ packed cups) Porridge oats
  • 2 tsp Baking powder
  • 2 tbsp Granulated sugar

Method

  • Step 1

    Preheat oven to 160°C (320°F).

  • Step 2

    Finely grate the lemon zest (should yield approx. 2 tbsp).

  • Step 3

    Squeeze half the lemon.

  • Step 4

    Halve and then finely slice the apricots, sprinkle with 2 tbsp lemon juice and set aside.

  • Step 5

    In a small bowl, sprinkle the blueberries with 2 tbsp lemon juice and set aside.

  • Step 6

    In a large bowl, mix yogurt, vanilla, salt, ground almonds, oats, and baking powder; combine well.

  • Step 7

    Divide the oat mix between 12 muffin moulds; smooth with the back of a spoon.

  • Step 8

    For 6 of the tarts, arrange blueberries on top, leaving a narrow space around the edge. Press the berries into the oat mix until half-submerged.

  • Step 9

    For the other 6 tarts, arrange slices of apricot on top, leaving a narrow space around the edge. Press the fruit into the oat mix to embed it.

  • Step 10

    Sprinkle a little sugar over the top.

  • Step 11

    Bake 30-35 minutes; the tarts will firm up slightly as they cool.

  • Step 12

    Eat warm, or refrigerate and consume within 3 days.

Recipes from Oat to Joy: Recipes & Somewhat of an Oatobiography by Emma Pooley, world champion and Olympic medal cyclist. Available to purchase for £23.85 from amazon.co.uk. Image by Jamie Watson.

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