We arrived from our holidays overloaded with tones of berries and 10 boxes od dates. When standing in front of the fridge a morning after our arrival and thinking about what to make for a breakfast, my eyes flew over all the wonderfull goodness. A sudden decision has been made! Todays peak choice will be porridge oats with almond butter, dates, pecans and raspberries over the top!
That morning the temperatute dropped down to 20° C . Being overheated from the warm sun, with a very little sleep we were freezing. The porridge oat was our best decision to start a cold day! All the sleepy rainy days get the colour with the freshly baked biscuits so I decided to wrap my recipe into pocket tarts, spread with two fillings.
An almond cream just melts in mouth, the orange gives that extra arome, slightly sour raspberries bring back the summer freshness. Pocket tarts vanished in a moment… luckily we haven’t used all the jam and almond cream and could afford to have a tasty breakfast in the few upcoming days!
For the pastry:
- 430g oat flour or old-fashioned rolled oats*
- 100g smooth almond butter
- 100ml maple syrup
- 200-250ml almond milk**
For the almond cream:
- 100g almond butter
- 50g dates (5 pitted dates)
- 2 tbsp almond milk
- 1 tsp orange extract
For the jam:
- 1kg raspberries
- 200g mulberries
- 2 tbsp lemon juice
- 1 tbsp ground white chia seeds
- 80g dates (8 pitted dates)
- 60g honey
Start by making the pastry:
- Place all of the ingredients in a large bowl and stir well.
- Separate the pastry dough into two batches and wrap them up in aluminium foil. Place them in the fridge to firm up.
Make the jam:
- Place the blueberries and mulberries in a saucepan with a splash of boiling water. Let them simmer over a low heat for around an hour.
- Use a strainer to incorporate the ground chia seeds into the mixture. Stir and let rest for 10 minutes to thicken.
- Pour the fruit mixture into a blender along with the dates, honey and lemon juice. Blitz well until smooth.
- Transfer the hot jam into the jars and seal tightly.
Next make the almond cream:
- Place all of the ingredients into a blender. Blend until the texture is smooth and creamy.
To assemble the tarts:
- Remove the first batch of the pastry dough from the refrigerator and let rest for about 10 minutes.
- Preheat the oven to 180 degrees Celsius.
- Roll out the dough into a rectangle shape. It should be about 4mm thick.
- Use a pastry wheel to cut it into 8 smaller rectangles.
- Spread almond cream onto the rectangles and place teaspoons worth of jam into the centre, leaving a 7mm border only topped with almond cream. This will later on help seal the edges of the pies.
- Fold one half of the pastry over the other and press down the edges with a fork.
- Optional: Spread a bit of almond cream on top of each pie. Sprinkle with ground pecans and coconut sugar.
- Transfer the pies onto the baking tray lined with parchment paper. Bake for 15-20min until golden.
- Whilst the first eight pies bake remove the second piece of dough from the refrigerator. Repeat the same process.
makes 16 tarts
* If using old-fashioned rolled oats, pulse in a blender until the oats reach a powdery consistency.
** Pour in the milk gradually until the dough forms a ball, as the right quantity of the milk added to the mix hugely depends on the amount of liquid the flour mixture will absorb.