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Apricot Nectarine Tart

3 apricots – halves and stone removed

2 nectarines- sliced and stone removed

3 1/2 tablespoon almond meal

2 tbsp Morlife Certified Organic Quinoa Flakes

1 ½ tbsp Morlife Certified Organic Lucuma powder

2 1/2 tsp coconut paste

1 tbsp coconut sugar or raw brown coarse sugar- + ¼ teaspoon to sprinkle on top

4 tbsp apricot jam

1 ½ tsp butter for glazing

1 ½ tsp water



1. Preheat oven to 180 degrees. Line oven tray with baking paper

2. Cut fruit in halves/sliced and remove stones

3. Halve pastry sheet and place both on tray

4. Fold the sides making a rim by about ¼ of an inch all around and press lightly with a fork to give a line imprint

5. Mix almond meal with lucuma, quinoa flakes and coconut paste—like a loose crumble

6. Sprinkle the almond mix onto the top of pastry

7. Mix apricot jam with melted butter and water and cook for 3-5 minutes to blend well then set aside

8. Arrange fruit cut upside down on pastry and brush with jam and drizzle any left over in middle avoiding sides

9. Sprinkle with left over sugar then bake for 15-20 minutes or until pastry is puffed and golden

10. Serve warm