1 packet of spelt cake mix

(spelt flour 44%, water, vegetable oil (rapeseed, hydrogenated rapeseed, olive), wholemeal spelt flour 11%, iodized cooking salt, wheat flour, acidifying agents: citric acid, preservative: E202)

The rolled-out dough can contain traces of milk and egg.

1 – 1.5kg of fresh apricots

Ground hazelnuts

1 carton of soya cream (vegan)

2 – 3 tablespoons of brown sugar

2 packets of bourbon vanilla sugar

Icing sugar (if desired)


Preheat the oven to 170°C (if available, use the pizza setting. Otherwise select upper and lower heat)

Place the dough onto greaseproof paper and roll a bit thinner. Cover a baking tray with greaseproof paper and transfer the dough onto it. Cut off the edges (these could be used to make a mini fruit cake). Prick with a fork and sprinkle the base with the ground hazelnuts. Take the washed, dried, pitted and finely chopped apricots and arrange them in a circular pattern.

Mix a third of the soya cream (for the cold version of the dish) well with the bourbon vanilla sugar and brown sugar and gently pour the mixture over the apricots (pour more on any uneven areas). The quantity of sugar used should be adapted depending on the sweetness of the fruits.

Bake on the second lowest oven rack for 30 minutes at 170°C. Cook for a further 30 – 40 minutes at 150°C (if you selected upper and lower heat, you may wish to turn off the upper heat to prevent the fruit from burning – the base must be properly cooked). Turn off the oven. Leave to cool in the oven for a while with the door open.

If you desire, you can dust the tart with sieved icing sugar.