I have a habit, partly encouraged by this blog, of making at least one celebratory dish for a fruit in season, especially if it's a fleeting one. I feel a bit late on this, and if you haven't had your good dose of apricots yet, you might want to soon. Next thing you know, you'll have to wait until next summer.
I made it yesterday, and more than half of the tart is already gone. Paloma alone ate three slices.
Our friend Elena has a natural skin care line, Wholistic, and they've finally launched their online store. You hear about all-natural products so often, only to find out that the all part has been greatly exaggerated and skewed. Wholistic skincare is actually all-natural, handmade with organic ingredients, free of synthetics and chemicals. It's a true commitment, making such pure stuff of the best possible quality, and what Elena has come up with is truly admirable. We are so proud that Wholistic was one of the few companies selected by the Campaign for Safe Cosmetics to be listed in their Market Shift report.
Skin is our biggest organ, and it readily absorbs anything you put on it, just like our stomach when we eat. Wholistic products are made with food-grade ingredients and are actually safe to eat.
Aside from the purity issue, this skincare is serious joy for all senses, addictive really. We are giving away my personal favourite, the Rose Hydrating Mist, which is refreshing, smells amazing, and is perfect for the summer. Just leave a comment here until 7/15/12, 12pm EST, and we'll pick the winner then.
Lavender Apricot Tart
(Makes one 8-inch tart)
Honeyed Lavender Apricots
5-6 ripe apricots - thinly sliced
1 teaspoon dried lavender flowers
1/4 cup raw honey
Arrange the apricots on a Teflex-lined dehydrator tray. Mix lavender and honey together in a small dish. Gently warm this mixture placing the dish in a larger bowl with hot water. Sprinkle or brush the apricots with lavender honey. Dehydrate at 115F for 2-4 hours.
1 cup almonds - soaked overnight
1/2 cup cashews - soaked for 4 hours
1/4 cup coconut flakes
1/2 cup soft dates - pitted, more if needed
1 teaspoon vanilla extract
pinch of sea salt
Combine all the ingredients in a food processor until thoroughly mixed and sticking together when pressed between fingers. Then evenly press the mixture into the bottom of an 8-inch spring form and create an about 1 1/2-inch wall on the sides.
Vanilla Cream Filling
1 1/2 cups cashews - soaked for 4 hours
1/2 cup meat of fresh young Thai coconut
1/2 cup almond milk - homemade if possible
seeds of 1vanilla bean
1/2 cup light agave syrup
1/2 cup coconut oil
Combine all the ingredients in a high speed blender until smooth and creamy. Fill the tart crust and place in a freezer for 30 minutes to an hour. Once the surface is firm, arrange the apricot slices on top.
Orange Honey Glaze
1/2 cup freshly squeezed orange juice
about 1/4 cup (1/4 ounce) Irish moss - thoroughly washed and soaked in hot water for at least 10 minutes
1 tablespoon honey or agave syrup
Blend all the ingredients in a high speed blender until completely smooth. Pour over the apricots on the tart and refrigerate until firm.