By Micki Brown
6 large ripe apricots, pitted and sliced
1 basket fresh raspberries
½ cup coarsely chopped pecans
2 tbsp raw honey
1 tsp pure vanilla extract
1 ½ cups white whole wheat flour
½ tsp sea salt
10 tbsp grass-fed butter, chilled
1 small free-range egg
1 tbsp apple cider vinegar
3 tbsp cold water
Preheat oven to 425 degrees F.
In a bowl, carefully mix together the tart ingredients being careful to not smash the raspberries.
Place the flour, salt and butter in a bowl and blend with a pastry cutter until the mixture resembles pea-sized crumbs. Beat together the remaining crust ingredients, then add to the flour mixture. Stir with a fork until flour is moistened, but do not over mix or the crust will be tough. If the crust seems too dry, add a little more water.
Divide the crust into 4 equal portions and shape into balls. Roll the portions of dough on a floured surface to make 4 8-inch circles (a plate as a template works great). Place the dough circles on a large baking sheet covered with parchment paper. Place the apricot mixture evenly in the center of each dough circle. Bring up the edges of the dough to form sides and a partial top. Sprinkle with sugar if desired. Bake for 25 minutes or until crust is golden brown. Serve warm or at room temperature. Top with a dollop of freshly whipped cream sweetened with pure maple syrup.
Notes: This recipe can easily be made into 6 or 8 smaller tarts rather than 4 larger ones.