Ingredients
- 115 g whole grain spelt flour (see tips below)
- 35 g almond meal (ground almonds)
- 1 1/2 teaspoons baking powder (phosphate-free )
- pinch of sea salt
- 80 ml runny honey (I like to use acacia honey)
- 1 large egg
- 180 ml buttermilk
- 40 g butter, melted
- 1 teaspoon finely grated lemon zest (from an organic lemon)
- 1/2 teaspoon ground cinnamon (Ceylon)
- 1/2 teaspoon ground cardamom
- 6 apricots, cored and thinly sliced
- 1 1/2 tablespoons soft brown sugar (I recommend organic raw cane sugar Mascobado)
Instructions
- Preheat oven to 375°F / 190°C degrees and grease and line the base of 24 cm tart pan with removable bottom.
- In a large bowl, mix together the flour, almond meal, baking powder and salt.
- In a separate bowl, mix together the honey, egg, buttermilk, melted butter, lemon zest, cinnamon and cardamom.
- Add the wet mixture to the dry. Mix until just combined. Do not overmix.
- Pour the mix into the prepared tin and smooth with a spatula.
- Arrange the apricots in a single layer of concentric circles, starting from the outside and working your way in, on top of the batter. Sprinkle the sugar evenly over the apricots.
- Transfer the tart to the preheated oven and bake for 35-40 minutes, until browned and a toothpick inserted in the center comes out clean.TIP: If the top browns too quickly, simply cover it loosely with aluminium foil during the last 15 minutes of baking. This helps prevent over-browning, depending on your oven.
- Remove the tart from the oven and place on a cooling rack. Serve luke warm or at room temperature. Enjoy!
Nutrition
Notes
- Cardamom isn’t something everyone has in their kitchen, so if you don’t happen to have it in your spice rack, feel free to omit it or add an extra pinch of cinnamon.
- Whole grain spelt flour can also be replaced with whole wheat or regular flour (or a mix thereof).
- When zesting the lemon, be careful not to include the white pith underneath as it’s very bitter!
- Feeling extravagant? Serve with whipped cream.