Short crust pastry made with 175g flour (wholemeal or plain flour) using non dairy fat.
175g low fat quark Cheese
25g ground almonds
1 tbps honey
Can of apricots in natural juice
6 tbps no added sugar apricot jam
Roll out the pastry and use to line 20cm tart tin. Bake blind in oven for 10mins at 200⁰C. Remove paper and beans and return to the oven for a further 5-10 minutes, or until crisp and beginning to brown. Cool. Remove from tin and place on serving plate. Meanwhile cream the cheese, ground almonds and the honey together. Spread this mixture over the pastry base. Drain apricots and place on top of the cheese mixture. Place jam in a saucepan and heat gently over a low heat. Brush it thickly over the apricots. Leave tart for at least 30-40mins for the glaze to set.