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Dates and Apricot Tart

This recipe brings out the natural sweetness provided by the fruit; more importantly it has no additional sugar, thus making it the ideal dessert with less amount of calories.

Makes a 23cm tin | Serves 6 to 8
Preparation and Cooking time: Approx 120 minutes

Lamb Brand Wholemeal Flour 225g

Lamb Brand Pure Ground Almonds 50g

Lamb Brand Ground Cinnamon 1 tsp

Life Dried Apricots 225g, chopped

Goldstar Pitted Dates 225g, choppped

Hello Apple Juice 125g

Lemon Rind 1 lemon

Margarine 100g, cut into small cubes

Water 4 tbsp

Sift the flour and mix together with the ground almonds and margarine, mix well until mixture resembles breadcrumbs. Add the water and mix well together until dough forms, let it set for about 30 minutes.

In a pan, add the apple juice, apricots, dates, cinnamon and lemon rind, cook on high heat until boiling point and let simmer on a low heat until fruit softens and can be mashed. Spread the dough and place over a round baking dish of about 23cm; remove access dough. Add the fruit to the baking dish. Spread the remaining dough and cut into 1cm wide strips and place them on top of the fruit in the form of a grid. Wet the edge of the extra dough and the edges of the strips and press to combine. Cook in a preheated oven at 200°C for about 25-30 minutes. Slice into portion and serve; you could add some whip cream or a scoop of ice cream.