Apricot & Caramelised Pecan Summer Pie
Today I’m back to share with you this delicious seasonal abricot & caramelised pecan 100% plant-based pie. I am super happy to share this recipe with you before the end of apricot season in Europe. Seriously tho, how good have fruits been this summer ? I think we hit the spot of sweetest ripest juiciest varieties! At least here in France!
I love to make desserts, but despite having a food blog, I don’t make them as often as I wish, because, well.. I’m the only person eating all the food I make. It’d be too easy to transform into a rolling ball if I were to make sweets all the time ! hahaha
I’m gonna keep this blog post very straight to the point, I have lots of blog posts ideas about health & wellness & photography topic in the head that I want to share with you.. but I’m still enjoying a last week of holidays to really feel refresh before “back to work” season!
I hope you will enjoy this vegan dessert as much as I & my mom did. I used organic spelt flour for the crust, which isn’t gluten-free, but in my opinion is a lil healthier than simple wheat flour! All the other ingredients are wholefoods, except for the caramel - which includes both coconut & brown cane sugar. But seriously guys, it’s worth making & eating, for the health of your soul and makes this dessert a lil more decadent ;p !
I would also love to remind you that I have tons of recipes on my instagram so be sure to have a look and follow me there!
Alright, so let’s get baking!
EASY SUMMER APRICOT & CARAMELIZED PECAN PIE (Vegan, Wholefoods)
This will make a standard 28cm ø pie - about 8serves + remaining caramel & mascarpone !
1.75 cups spelt flour (200g)
4 tablespoon olive oil
good pinch of salt
a small glass of water (adjust as you go)
7 mirabelles (or extra apricots if you can’t find)
Buckwheat Mascarpone (provides extra)
Inspired by this recipe from Alices Pages
1/3 cup of buckwheat groats * (50g)
1/2 cup of cashews * (75g)
1 tbsp almond milk
1/2 lemon juice
1 tsp maple syrup
an inch of fresh vanilla bean
1.5 cardamom pod
a pinch of sea salt
* soaked for 30 minutes in boiling water.
This provides extra mascarpone but it would be hard to do a smaller quantity as it would be hard for your machine to make it super smooth.
Vegan Milky Caramel (provides extra)
1/2 cup coconut sugar (65g)
1/3 cup of brown cane sugar (45g)
1/8 cup water (30g)
a squeeze of lemon juice
4 table spoons of coconut milk (full fat - 35g)
1/3 cup pecans (35g) or 30
Extra plant based milk (see method)
1. Soak your nuts if you plan to do the vegan mascarpone (recommended :D)
2. Prepare the dough: Add flour, salt & olive oil together in a bowl. Then add a little lukewarm water to the mix. Use only one (clean) hand to mix the dough, and the other will keep adding water as you need. You want to have a dough consistency that is elastic but firm. Don’t work it too much. Set aside while preparing remaining ingredients.
3. To make the milky caramelised pecans: If possible use a small sauce pan. Add the sugars & the water and cook on medium heat till all sugar is dissolved. Then bring to high heat (boil) and immediately reduce to medium/low. Avoid stirring too much as this can cause the caramel to seize & harden up. Add your coconut milk. After about 15minutes to 20 on low heat, the caramel is thicker. Add the squeeze of lemon and bring off heat. Add your pecans to the sauce pan.
You may see the caramel gets extra hard as it’s cooling down. Do not panic! at this point you want to add (tablespoon by tablespoon) a little extra plant-based milk (oat, almond, soy..), and stir that (but not too much). Once you reach the perfect amount of plant-based milk, your caramel will be and stay runny but also thick. Just like a good one!
4. Then proceed to make the mascarpone: add all ingredients to a food processor and mix till you have a smooth result.
5. Roll out the dough on a floured clean surface and place it in a pie dish. You may have a little extra dough! Make tartelettes with remaining mascarpone and caramel! Poke few holes in the dough.
6. Pre Bake the dough without filling for 8minutes at 200°C
7. Wash, cut in half and remove the pit of all your fruits. And place them nicely on top of the pre-cooked dough. Then bake another 43 minutes at 180C.
8. Allow to cool down a little. Place one pecan nut inside each halved apricot and add a little mascarpone to fill in the holes :) You can use a piping bag to create a beautiful shape!
9. You can pour some caramel in the center and use extra as decoration as you serve each piece! :)
And that's it for this recipe! I hope you are able to try it out before summer fruits disappear!! Also, remember to freeze a couple of peaches and nectarines and abricots so you have them handy if you have a winter crisis or something! haha
I can’t wait to have your feedback about this tart here in the comments (this helps other readers to know if it’s worth givin a try!) Don’t forget to pin it too and tag me on instagram @amelietahiti so I can share it!!
Are you looking for smoothie recipes that actually taste good ?! Here’s a free 7 days smoothie guide I’ve made just for you
Thanks for reading!
Lots of love,