So, I have a favor to ask. But like any good negotiator, I’ll anty up my goods first before asking for reciprocation.
If you’re like me, you love some apricots. For realz, they are tart and fragrant and inherently sexy. I don’t know what is about them, but they are just plain intoxicating.
While I usually reserve fruit for eating rather than baking (I know, I know, I’m weird), apricots really achieve their full potential by being cooked. This tart is fast, elegant and delicious.
1/2 pie crust recipe
1 12.3 oz aseptic package silken firm tofu
1/2 cup sugar
1/4 cup almond meal
1 teas. vanilla
1 teas. almond extract
1/4 cup milk of choice
1 lb. apricots, washed, pitted and quartered
2 tbsp. apricot jam, optional
Preheat oven to 350. Lightly grease a 9-inch tart pan or pie tin.
In a food processor or blender, combine tofu and sugar and mix until incorporated. Add the almond meal, extracts and milk. Blend until smooth and well incorporated.
Press pie crust into the prepared pan and fill with almond mixture. Press apricot quarters into the almond cream mixture.
Bake for 40–45 minutes, until the edges of the crust are browned and the top of the tart is golden and center is solid. Remove tart from oven and let cool on a cooling rack. While still warm, brush with preserves. Store covered in fridge.
Wait now– hold on! How I need you to scratch my back!
Some of you may know that I work in credit unions. While the focus of my job is human resources, I am deeply embedded in the credit union movement (which would make a great post for another day, about why you need to dump your bank). Anyhow, I’ve applied to be a wildcard speaker for a symposium this fall and the winner will be decided by public vote. Voting is on now, through the 30th, so if you could take a peek at the site, watch my video and if you find me worthy, vote, that would be awesome. Tell your friends!
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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