No-Added-Sugar Apricot Tart

📝 Ingredients

• 120 g rolled oats
• 60 g ground almonds
• 100 g apple compote with no added sugar
• 25 g unsalted butter, melted
• 1 tsp ground cinnamon + 1 pinch of salt
• 600 g very ripe apricots (about 14 apricots of 45 g each)
• 2 eggs
• 150 ml semi-skimmed milk
• 1 tbsp cornflour (10 g)
• 1 tsp vanilla extract

🍴 Utensils

• 24 cm tart tin
• Baking paper
• Blender
• Mixing bowl
• Whisk

📖 Steps

1. Preheat the oven to 180 °C (fan) and melt the butter in the microwave for 30 seconds. Blitz the oats for 15 seconds to turn about half of them into a coarse flour: the base will hold together better. Cut out a disc of baking paper to line the bottom of the tin.
2. In a mixing bowl, combine the blitzed oats, ground almonds, cinnamon and salt. Add the compote and melted butter, then mix with a fork until you have a moist, sandy dough that holds together when pressed between your fingers.
3. Tip the dough into the tin and press it down with the back of a spoon or the bottom of a glass to a 5 mm thickness, bringing it 2 cm up the sides to form a rim. Prick the base with a fork and pre-bake for 15 min, until the edges are golden.
4. While the base pre-bakes, wash and dry the apricots, halve them and remove the stones. In a bowl, whisk the eggs with the cornflour and vanilla until there are no lumps, then gradually whisk in the milk.
5. Take the base out of the oven. Arrange the apricot halves cut side up, packed tightly in a rosette, as they shrink during baking. Gently pour the custard mixture between the fruit, without going over the rim of the pastry.
6. Bake for 30 to 35 min at 180 °C, until the custard is set (it no longer wobbles in the centre when you shake the tin) and the apricots are soft and lightly coloured at the edges. Cover with foil if the rim browns too quickly.
7. Leave the tart to cool for at least 20 min in the tin before unmoulding: the oat base firms up as it cools and can then be cut without crumbling. Serve warm or cold, in 6 slices.