MacroTreat Friday: Macrobiotic Fruit Tart

Hi Friends,

Phew - it has been a bit crazy busy these past few weeks. I haven't been able to spend nearly as much time in the kitchen baking, as I'd like to. So, today's treat is a link to a previous recipe I posted.

It is one of my favourite desserts I've ever made, and all the berries and fruit leave me dreaming of summer, which doesn't feel so far away <3

MTF: Macrobiotic Fruit Tart

Check out the post HERE to get the recipe.

I have included multiple crust options, including a gluten free version, and multiple filling options. You can put on the glaze, or not. You can line the crust with some dark chocolate for a more decadent treat - or not.

Seriously, so good.

Go for it, make it today. Enjoy it all weekend. <3

Lots of love to you friends.

See you back here on Monday.
xo J


Macro Monday: Swiss Open-Faced Apricot Pie

When life gives you fruit, you say "yes! thanks! sweet!" and then eat it. At least I do.

I like to eat fruit plain, just as it is. I could eat bowl upon bowl of fresh picked fruit. Apricots are always a favourite and I sure do feel spoiled being here in the Okanagan, with fruit trees in the yard.

I've been enjoying fresh apricots & cherries in the morning for a wonderful summer treat. But the family apricot tree keeps delivering apricots, more & more everyday, and they were beginning to pile up, so some baking was in order. Stewing or baking fruit makes it a little easier to digest (bonus!), and provides a whole new taste experience.

Apricots & Almonds baked into a treat? Yes Please. 

MM: Swiss Open-Faced Apricot Pie

Best breakfast, the next morning.

Best breakfast, the next morning.

The following recipe is a Macro-ified version of an old family recipe I enjoyed growing up. It is a Swiss fruit tart / open-faced pie, with a very thin, almost edgeless crust, and very simple filling showcasing the fruit itself. It's vegan, not-so-sweet, and can be made gluten free if you substitute the spelt flour with a nice gf mix, or perhaps an oat & rice flour combo. The layer of almonds soak up the apricot juice, preventing the crust from getting soggy, and provide an amazing flavour combo that is impossible to resist.



  • 2 cups sprouted spelt flour
  • 3 TBSP olive oil (or other veggie oil of choice)
  • pinch salt
  • 1/4 - 1/2 cup cold almond milk


  • 1/2- 1 cup coarsely grated almonds (I pulsed in the blender to get a grated texture)
  • sprinkle of cinnamon & sugar of choice (maple sugar, coconut sugar or regular sugar)
  • enough apricots, halved to cover the whole crust (I would guess we used 15-20 whole apricots, then halved them).
  • 1 cup vegan yogurt mixed with about 1/2-1 cup almond milk to thin, and some cinnamon {I used coconut milk yogurt, but almond would work well too}.
Fresh outta the oven! Warm &amp; Juicy Apricots! 

Fresh outta the oven! Warm & Juicy Apricots! 


1. Add oil to flour & salt, crumble in with hands. Add enough almond milk to be able to knead the dough. Knead until shiny - ish, then form a ball. Let sit in fridge for about 1 hour. 

2. Roll out dough as skinny as possible between 2 parchment sheets. I'd recommend lightly oiling the bottom parchment sheet if the dough is sticking.

3. Place dough onto greased pizza pan or other shallow round baking pan (you can use the greased parchment paper you used for rolling if you prefer, instead of greasing the pan). There isn't really an edge to this pie---maybe only about 1 cm. or so. You're mostly making a crust base. Spread/stretch/press the dough with your fingers,so it covers the whole base of the pan.

4. Brush a tiny bit of olive oil on crust. 

5. Sprinkle almonds to cover whole crust (about 1/2 - 1 cm. thick). 

6. Rub in some cinnamon and sugar (about 2 TBSP) into almonds and smooth out the layer.

7. Cover the almond & sugar layer with apricots (place the inside of apricots facing up). 

8. Whisk/mix up yogurt and almond milk and cinnamon. Pour / brush over apricots until it just runs through the space between the apricots. You can use as much or as little as you like. I just eye-balled how thin it should be: kinda runny, but not as thin as milk. Just like a bit runny yogurt.

9. Bake at 350 F for 30-40 minutes (until you smell something delicious, and apricots are soft). Watch so the crust doesn't over brown. 

Fresh outta the oven -- still hot so there's some apricot juice on top  

Fresh outta the oven -- still hot so there's some apricot juice on top  

Serve warm, sprinkling a little more sugar over top if you like. Serve cold the next day for breakfast (I highly recommend this option!).

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As this post is going up, I'll be driving all the way back home through the Rockies with my guy, T, dreaming of the land where peaches & apricots & cherries are plenty and the weather is so so so hot. If you get a chance to visit the Okanagan, I highly recommend you plan your trip around when the fruit is ready.

Just sayin'. 

Macro Mondays: Macrobiotic Fruit Tart

Today is special because not only is it Canada day (yay! err, I mean...yay-eh!), but my guy & I are celebrating 8 wonderful years together. Holy moly! And what better way to celebrate & say I love you berry berry much than with a fruit tart...right?


MM: Macrobiotic Summer Fruit Tart

*Vegan / Gluten Free / Refined sugar free


Crust (for more crust options see end of post): 

  • 2 cups oat flour  
  • pinch of sea salt
  • 1/4 cup oil of choice (olive, grapeseed, coconut) 
  • 1/2 cup milk of choice (almond, rice, soy, cow) 

Custard Filling: 

  • 2 cups (or a 456ml carton) amazake -- I used hazelnut flavoured
  • 2 heaping TBSP kuzu
  • 1/4 cup cold water
  • lemon zest (optional) 
  • dash of vanilla (optional) 

Fruit Topping: - It's your art! you decide! Fruit for the one I made above is:

  • 1 pint (550ml) organic blueberries
  • 2 organic apricots, cut in to rings
  • a handful of strawberries, cut into hearts
  • a few raspberries

Optional Glaze

  • 1/2 cup apricot jam (fruit sweetened if preferred) 
  • 1TBSP water


I highly recommend making the custard filling the night before, and if possible the crust too. Otherwise you'd need to allow enough time for both to fully cool before assembling.  If making this tart in advance, and you need it to keep well, read step 4 first. Other crust & filling options at the end of the post.

1. Prepare Custard Filling: Pour 2 cups of Amazake into a small saucepan and bring to a low boil over medium heat. Meanwhile, add 1/4 cup cold water to 2TBSP kuzu in a small bowl. Whisk until dissolved. Add kuzu to Amazake. Stir constantly, bring back to low boil, then lower heat and stir until mixture is nice & thick (about 3 minutes). Take off heat. Allow to cool and firm up in fridge.

2. Prepare Crust: Place flour & salt into bowl & gently mix. Either blend or whisk the oil & milk together in a separate container. Add wet to dry, mixing in with your hands, and form a ball. Add a tiny bit more flour if necessary. Place ball of dough in fridge to cool a bit (15-30 mins). Turn oven on to 350F. Roll out dough between 2 sheets of parchment. Take top layer of parchment off. Grease an 11" pie pan (I used a white ceramic Ikea quiche pan), and place it face down on top of dough. Carefully flip it all over, peel off parchment, and press dough into pan. Poke some holes with a fork into the dough. Bake for 12-15 minutes. Let cool completely


3. Put it together: Spread chilled, thickened custard over the cooled crust. If the custard is just too thick, very carefully blend for just a second, to make it a bit runnier. Then decorate: make fruit art, make it pretty, make it colourful!

4. Optional glaze:  Heat the jam and water in a small saucepan over medium heat, until liquid & melted. Remove from heat, and pour through a thin sieve to remove any fruit lumps. Let cool until just very slightly warm, then brush over fruit. ***If planning to make this tart way in advance, I'd recommend brushing some glaze on the crust, letting it set for 20 minutes in fridge, and then continuing with the custard & fruit, and then topping with glaze (as this will keep crust from getting soggy & fruit from browning).

** I'd recommend letting the fruit tart set in fridge after assembling for 30 mins or more, as the filling will again firm up a bit. But this is not necessary, & we ate ours right away. 


I made almost this exact tart last year, for our anniversary, and it had the above glaze on it {the glaze is delicious, but I forgot to get jam this time).  


Some Other Crust & Filling Options


Oat Flour & Brown Rice Flour Crust {A bit lighter & more crumbly}

Same directions as above, but use the following ingredients. 

  • 1.25 cups oat flour
  • 1 cup brown rice flour
  • 1/3 + 1TBSP oil

Spelt Flour Crust {A bit sturdier crust}

    Same directions as above, but use the following ingredients:
    • 2 cups spelt flour (whole grain works well!) 
    • 1/2 cup oil of choice
    • 2 TBSP maple syrup
    • 2 - 4 TBSP cold water

    Oat & Chia Custard

    • 1/2 c rolled oats
    • 1 TBSP chia seeds
    • Boiling water to cover

    Pour boiling water over the oats/chia in a bowl, and cover wth a plate. Let sit until water is absorbed and it's no longer hot. Add in:

    • 1/4 cup almond milk
    • 1/4 cup apple sauce
    • 1 TBSP maple syrup
    • zest of one lemon
    • pinch of salt

    Blend well. Then pour into small saucepan, and add 2 TBSP kuzu diluted into 1/4 c. cold water. Bring to low boil, stirring constantly. Let cook while stirring, for about 3 minutes. Take off heat and let firm up/cool in fridge.

    Dark Chocolate Layer

    Something sinfully delightful is to brush melted dark chocolate onto the crust. If doing so, make sure to let it cool & harden before layering on the custard & fruit.