Claire Ragozzino | Vidya Apricot Basil Tart | Recipe

VIDYA SEASONAL KITCHEN | SUMMER

 

Summer, a time where life slows down just enough to taste its sweetness more fully. Where the days are long and the nights are longer. We romance ourselves a little more in this time. We allow life to be savored in every moment, down to the last juicy bite of summer fruit dripping down our chins and sticky hands. And those balmy nights where we gather around the table with good company and linger over the last bite as the conversation and laughter drifts into the stars, carried off by the soft sounds of cicadas.  That’s the romance of summer, that’s summer love. Claire Ragozzino of Vidya Cleanse is here to lead us through the threshold of summer.


Eating seasonally is a way to naturally cleanse and connect in with the fluid cycles of the earth and our evolving health needs. The Vidya Seasonal Kitchen series shows that seasonal cleansing can be simple, nourishing and satisfying to the body, mind and spirit.  Sometimes health means bringing more light and joy into our lives, this recipe does just that. Inspired by the romance we intertwine ourselves with during summer, this juicy apricot basil tart is one to be made with love and shared with your dearest ones around the table for blissful health and happiness.

 

APRICOT BASIL TART

 

CRUST

2 cups almonds, soaked

2 cups almond flour

12 pitted dates

2 tbsp coconut oil, melted

1 tsp sea salt

Combine all ingredients in a food processor. Pulse until well combined and forms a loose ball. Pour crust mixture into a 9” tart pan lined with parchment paper. Use your hands to press evenly into the pan. Place into the freezer to set while preparing the filling.

FILLING

2 cups macadamia nuts, soaked 2 hours

4 apricots, pitted & chopped

2 tbsp lemon juice

1/2 cup raw honey

2 tsp cinnamon

¼ tsp pink salt

1 vanilla bean, scraped

½ cup coconut oil, melted

½ cup basil, chopped

Combine all ingredients in a high-speed blender, blend until smooth.  Pour over top tart crust and spread evenly.  Place in freezer for 4-5 hours before serving to allow filling to become firm.  When ready to serve, layer with the sliced apricot topping.

TOPPING

10 apricots, sliced thin lengthwise

1⁄4 cup raw honey

½ cup fresh orange juice

chopped basil

In a large bowl, whisk together the orange juice and honey.  Slices the apricots thinly lengthwise then place into the bowl. Toss lightly to cover and allow to marinate for 10-15 minutes. When ready, carefully arrange the slices in a circular pattern over top the tart, with the skin edges facing up.  Garnish with a sprinkle of fresh chopped basil before serving. 

Photography and video by Choate house