Does it ever happen to you that you go into the kitchen with an idea for a recipe, you start cooking and then the result is simply not what you were expecting? Do you sometimes prepare a meal and it turns out not right? This seems to have happened to me a fair number of times in the last few months. I’ve felt vulnerable. It’s been as if my cooking skills had been thrown out of the window and I was losing faith in my ability to cook and come up with new recipes. There’s also been many times when I’ve felt tired and had no energy to cook. There’ve been failed recipes, many times when I had planned on trying new recipes and photographing them and decided not to do so, and countless occasions when I’ve opted for preparing lunch out of bits and pieces that we had left in the fridge rather than the meal I had initially planned...
As much as I sometimes felt like crying or fighting against the situation, I’ve tried to surrender to it. Acceptance is a notion I’ve worked with since the beginning of my pregnancy, and although it’s been incredibly hard, I’ve noticed that from the moment when you decide to let go, things seem to flow and you don’t feel so upset as when trying to resist.
So, it took me a while to share this recipe with you, because I just had to do it over again several times before having one that was good enough to share on the blog. I first came up with the idea when having breakfast: I topped up my muesli with slices of apricots and fresh blueberries. The colour contrasts were so pretty that I knew instantly that apricots and blueberries were a perfect match. My first version was a raw tart, but it just didn’t turn out right. And it took me a couple more tries before I had a recipe I was satisfied with. Apricots and blueberries are now reaching the end of their season, so make sure you enjoy them while there are still available. I’ve tried to keep the recipe as simple as possible to highlight the beautiful flavours of the fruits. I hope you’ll enjoy it. With love x
Apricot & Blueberry Tarts – makes 4 small tarts
•160g brown rice flour
•90g ground almonds
•25g corn flour
•4tbsp unrefined sugar
•Finely grated zest of 1 lemon + a squeeze of juice
•1 large egg, beaten
•60ml sunflower oil
•4 or 5 tbsp water
•2tbsp maple syrup
•6 to 8 apricots, finely sliced
1.To make the dough, mix in a large bowl the rice flour, ground almonds and corn flour with the sugar and lemon zest. Make a well in the centre and add the beaten egg and sunflower oil. Start mixing until the dough comes together. If needed, add water, one tablespoon at a time, and work the crust until it forms a ball. Wrap it in cling film and place in the fridge for 30min.
2.In the meantime, place the blueberries in a small saucepan with a squeeze of lemon juice and the maple syrup. Cover and cook for 5min on a medium heat, then remove the lid and carry on cooking for another 10-15min until thick and jammy. Take off the heat.
3.Preheat the oven to 180°C. Take the dough out of the fridge and separate it into 4 portions. Flatten each of them into a circle with a rolling pin, on a lightly floured work surface and fill 4 individual tart dishes with the dough. Prick the bottom with a fork.
4.Spread a couple of spoonfuls of the cooked blueberries in the bottom of each tart case. Arrange the apricot slices on top.
5.Place in the oven and cook for 35min. Leave to cool down for 15min before eating.
You might also like my Baked Apricots with Honey & Lavender recipe
Tartelettes Abricots & Myrtilles – pour 4
•160g de farine de riz complet
•90g de poudre d’amandes
•25g de fécule de maïs
•4cs de sucre complet
•Zeste d’un citron + quelques gouttes de jus
•1 gros œuf, battu
•60ml d’huile de tournesol
•4 ou 5cs d’eau
•200g de myrtilles
•2cs de sirop d’érable
•6 à 8 abricots, dénoyautés et coupés en fines tranches
1.Pour préparer la pâte, mélanger dans un grand bol la farine de riz avec la poudre d’amandes, la fécule de maïs, le sucre et le zeste de citron. Creuser un puits au centre et y verser l’œuf battu et l’huile. Mélanger et si besoin ajouter de l’eau, 1cs à la fois, de façon à pouvoir former une boule de pâte. L’envelopper dans du film et la mettre au réfrigérateur pendant 30min.
2.Pendant ce temps, mettre les myrtilles dans une petite casserole avec quelques gouttes de jus de citron et le sirop d’érable. Couvrir et faire cuire à feu moyen 5min, puis retirer le couvercle et poursuivre la cuisson 10-15min jusqu'à ce que la consistance épaississe et prenne l’aspect d’une confiture. Retirer du feu.
3.Préchauffer le four sur 180°C. Sortir la pâte du réfrigérateur et la séparer en 4 portions. Etaler chaque portion en un cercle à l’aide d’un rouleau à pâtisserie, sur un plan de travail légèrement fariné, puis étaler chaque cercle dans des moules à tarte individuels. Piquer le fond à la fourchette.
4.Etaler quelques cuillérées de myrtilles cuites dans le fond de chaque tarte. Répartir les tranches d’abricot sur le dessus.
5.Mettre au four et faire cuire 35min. Laisser refroidir 15min avant de déguster.
Vous aimerez aussi peut-être ma recette d’Abricots Rôtis au Miel et à la Lavande