Apricot Raspberry Pecan Tarts

By Micki Brown
Serves 4

Tart Ingredients:

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

Crust Ingredients:

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

Directions:

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.