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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 175C.
Cut apricots in slices and cover with cornstarch, maple syrup and lemon juice. Set aside.
Mix oat flour with melted coconut oil and maple syrup to prepare the crust. If the dough feels too dry, add more coconut oil.
Press the dough evenly into the tartlet pan. Poke holes with a fork. Bake for 5 minutes.
Remove the crust from the oven and arrange apricots in a circle. Reserve the remaining juice for later.
Bake for another 10-15 minutes, checking after 10 minutes to ensure the crust doesn't become too brown.
Cool the tartlets, drizzle with the remaining juice, and top with a spoon of yogurt and almond slices. Store in the fridge for up to 5 days.
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If the dough feels too dry, add more coconut oil to achieve the right consistency.
You can substitute apricots with peaches if desired.
Can I use gluten-free oat flour?
Yes, you can use gluten-free oat flour for this recipe.
What can I use instead of apricots?
You can substitute apricots with peaches.
How should I store the tartlets?
Store the tartlets in the fridge for up to 5 days.
Can I use a different type of yogurt?
Yes, you can use any vegan yogurt of your choice.
What if I don't have a tartlet pan?
You can use any small baking dish as an alternative.
