living abroad, traveling and fresh food inspirations

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

12 responses

  1. Pam

    My gosh! that looks so good and pretty! Love your photo’s!


    August 13, 2010 at 17:11

  2. oh that’s beautiful! love the blonde crust with the white filling. you always make such pretty things!!

    August 13, 2010 at 18:48

  3. Jackie

    THANK YOU for your wonderful recipes! They make going raw FUN!!

    August 13, 2010 at 19:25

  4. Gorgeous pictures, I want to go to Switzerland right now! 🙂 That tart looks amazing, as always, you inspire me!

    August 13, 2010 at 21:32

  5. Tart looks delicious! thanks for sharing the recipe, looks great 😉

    August 14, 2010 at 00:35

  6. Looks as yummy as it is stunning as always Carla! Cannot wait to try this! xx

    August 14, 2010 at 23:21

  7. Dani @ Body By Nature

    Looks incredible! What a darling family you have 🙂

    August 16, 2010 at 16:19

  8. Emily

    Did you soak all of your nuts first?

    September 15, 2010 at 00:49

    • Carla

      The crust I did not, but you could and then re-deyhdrate them as they need to be dry in order to make the crust firm. And the filling you could soak them as well for 2-3 hours, but then add less water. Hope that helps!

      September 15, 2010 at 07:38

  9. Oh amazing! I think I might make something like this today. I have nuts soaking in the fridge waiting for me to decide what I’m doing with them.

    September 15, 2010 at 16:45

  10. Could you tell me if you could use cashew creme instead of the nuts? If so do you use less water or no water? I too LOVE Apricots.

    February 9, 2012 at 04:28

    • Hi Olinda, yes you can try with the cashew creme. Just feel it out how much water you need or don’t need. It will all depend on how liquidy it is. Good luck!

      February 9, 2012 at 12:04

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