Name: Fig & Apricot Tart
Yield: Makes one 20-cm tart
Cuisine: Asian
Ingredients: Wholemeal spelt flour 75 g; Apricot jam 100 g, but replace Castor (superfine) sugar with beet sugar; Dried apricots 7 pieces; Dried figs 4 pieces; Safflower or grapeseed oil 60 g; Soy milk 1 tsp; Vanilla extract 1 tsp; Sea salt a pinch; Maple syrup 30 g; Aluminium-free baking powder a pinch; Unbleached plain (all-purpose) flour 75 g; Maple syrup 50 g; Soy milk 50 g; Agave syrup 50 g; Safflower or grapeseed oil 40 g; Aluminium-free baking powder ½ tsp; Unbleached plain (all-purpose) flour 40 g; Ground hazelnuts 50 g; Ground almonds 70 g

Bring a saucepan of water to a boil. Poach figs and apricots, then drain and pat dry with paper towels. Chop into small pieces and set aside.

Make apricot jam, but castor sugar with beet sugar. Weigh out 100 g jam and store remaining jam for other uses.

Preheat oven to

Fig & Apricot Tart

Ingredients

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