Swiss Apricot Tart

Switzerland, out of all of the places I have been in the world I would move there immediately if I had the chance!  Last summer I visited my cousins in a village near Lake Geneva and fell in love with the country.  Looking onto Lake Geneva with the reflection of the Alps, you can not tell which is real and which is the reflection.

Switzerland is one of the most breathtaking places with the Alps standing guard over you at ever turn.  We spent the weekend visiting nearby villages, having a BBQ in a cabin way up in the Alps and eating apricots by the dozens!

The apricots were so addictively sweet and they were everywhere.  I never noticed apricots while living in the States but now I am obsessed with their super sweet flavor.  My Aunt made a simple tart with a puff pastry crust and apricots layered over the top.  So simple and sweet that I had to make a raw version.  This Swiss Apricot Tart has a Vanilla Custard filling over a light White Pastry Crust and topped with lovely apricots!

Swiss Apricot Tart

White Pastry Crust:

• 1 c Cashews
• 3/4 c Macadamia Nuts
• 1/4 c Dried Unsweetened Shaved Coconut
• 2 tbls Coconut Oil, melted
• 1 tbls Agave Nectar
• 1 tbls Lemon Juice
• 1 tbls Lemon Zest, finely chopped
• 1 tsp Vanilla Powder
• Pinch of Celtic Sea Salt

Process the macadamia nuts and cashews in the food processor until a meal forms.  Add the rest of the ingredients and process until the dough is sticky.  Empty into a tart pan and firmly press the dough into place being sure to leave a 1/4 inch lip around the edges.  Set in the freezer while you prepare the Vanilla Custard Filling.

Vanilla Custard Filling:

• 2 c Cashews
• 1/2 c Agave Nectar
• 1/3 c Filtered Water
• 1/4 c Lemon Juice
• 2 tsp Vanilla Powder
• Pinch of Celtic Sea Salt

Blend all the ingredients until completely smooth.  Pour into the pie crust and smooth over with a spatula.

Apricot Topping:

• 6-8 Apricots
• 2 tbls Lemon Juice

Pit and slice the apricots length wise and lightly dip them in the lemon juice.  This will prevent the apricots from browning.  Arrange them over the top of the tart.

Makes 1 9″ Tart or Pie