Apricots! We love them! They're cute, sweet, tart, they taste like summer....and they are free off our neighbor's tree!
These little tarts were so good! The wheat and oat flour make them taste a bit like a crisp, and the strawberry jam adds just enough sweetness to the tart apricots.
Whole Wheat Apricot Tarts
(inspired by BHG's plum berry tarts)
1/2 cup butter, softened
1 cup whole wheat flour
1 cup oat flour (raw rolled oats + food processer= oat flour!)
2 TBS powdered sugar
1/2 tsp. salt
1/3 c strawberry jam (see me make it here)
6 apricots, washed, pitted, and cut into slices
1 Tbsp. milk
vanilla ice cream
1. Preheat oven to 400 degrees F. Line large baking sheet with parchment paper or foil; set aside.
2.In a bowl combine flour, powdered sugar, and salt. With a fork or pastry blender cut butter mixture until pieces are about pea-size. Sprinkle 1 tablespoon or so of water over the mixture; gently toss with fork. Continue adding a bit of water at a time until you can form pastry in a ball.
3. Divide pastry in 6 equal portions. On a lightly floured surface roll each piece into a circle(ish:) Place on baking sheet.
4.Spread a spoonful of strawberry jam onto pastry. Add apricots, leaving about an inch at the edge. Fold edges over apricots. Brush with milk.
5. Bake 30 to 35 minutes or until filling is bubbly and fruit is tender, covering tarts with foil the last 10 minutes of baking. Cool slightly on baking sheet or rack.
Top with ice cream and a drizzle of honey.