Treat yourself to a delicious mouthful of apricot and almond goodness with these cute mini tarts. Our easy vegan apricot tarts are made with a quick no bake base with dates and oats.
We’re chilling in the van alongside one of our favourite swimming spots in the Danube. We’ve just bought ourselves a big box of Wachauer Marille apricots. We want a delicious sweet treat and we want it now!
And so these sweet vegan apricot tarts were created… 15 minutes and you can have these cuties ready to enjoy.
You‘ll love these apricot tarts because…
- The no bake base is really easy
- The flavour of apricot and almond goes so well together
- The almonds on top are a cute homage to the apricot stone, and add a delicious crunch
- They are fun to assemble
There's just five ingredients for these mini apricot tarts. All you need is oats, dates, almonds, apricots and apricot jam.
Making the no bake base
To make the base all you need to do is blend the pitted dates, a few of the almonds and the oats. If you are making these gluten free make sure to use gluten free oats. We used Medjool dates which are soft, sticky almost like caramel. If you want to use dried dates you may need to soak and drain them first. If you don’t have any dates, why not try substituting other kinds of dried fruit, like raisins or even apricots!
Assembling the mini apricot tarts
To make these apricot tartlets roll the base mix into small balls and then flatten them between your hand into a thin apricot sized disc. You could also roll out the date and oat mix and then use a cutter to make circles if you prefer. Cover the bases in a blob of apricot jam (get our amazing Austrian apricot jam recipe here!), then add three fine apricot slices and an almond on top. All done and ready to eat!
We enjoyed these vegan apricot tarts fresh after making them. If you plan to keep them, I recommend storing them in the fridge. Brushing the tops with a glaze of hot apricot jam will stop the fruit from drying out.
No Bake Vegan Apricot Tarts
No Bake Base
- ½ cup oats
- 5 medjool dates
- 1 tbsp almonds
- 2 tbsp apricot jam
- 5 small apricots
- 20 almonds
- In a food processor or blender, pulse the oats, tbsp of almonds and destoned dates until fine and even
- Using your hands bring the base mix together to form a ball
- To shape the bases, make 20 small balls of the dough and flatten them into thin apricot sized discs
- Top each of the bases with a ¼ tsp apricot jam, 3 thin slices of apricot and an almond
Lots of love - and apricots, from Austria
Sophie and Paul