Coconut and Oat Tartlets with Summer Fruits

Ingredients:

Dough

• 1 cup dried unsweetened coconut flakes
• 1 cup oatmeal
• 1/4 teaspoon sea salt
• 1.5 cups whole grain spelt flour
• 1/4 cup melted extra-virgin coconut oil
• 5 tablespoons maple syrup
• 2 tsp vanilla extract

Glaze

• 1.5 cups + 1 tablespoon apricot nectar or apple juice
• 5 tsp. agar agar flakes
• 1.5 tsp arrowroot powder
• 1 tsp vanilla extract

Fruit filling

• 1 large apricot (pit removed), quartered and thinly sliced
• 8 pitted cherries, thinly sliced
• 2 fresh figs, halved and thinly sliced
• 1 large kiwi, peeled, quartered and thinly sliced
• 1 medium pitted plum, quartered and thinly sliced
• 0.5 cup blueberries
• 0.5 cups black raspberries
• 0.5 cup raspberries

Preparation:

1. Dough:
   
   Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. Spread the coconut evenly on the prepared baking sheet and bake until deep golden brown, 4-5 minutes. Set aside to cool.
2. Increase the oven temperature to 175°C. Line mini muffin tins with paper liners and set aside.
3. Place half the toasted coconut in a food processor along with the rolled oats and salt and pulse until finely ground. Transfer to a bowl, add the spelt flour, and pulse. Drizzle with coconut oil and pulse until smooth. Add the maple syrup, vanilla extract, and 1 teaspoon of water and pulse until the dough comes together. The dough should hold together but not be too sticky. If it's wet, set it aside for 5 minutes to allow the oats to absorb more moisture.
4. Spoon a small amount of dough into each tartlet cup and press it as thinly and evenly as possible. Prick the bottom a couple of times with a fork and bake until lightly golden and fragrant, 14-16 minutes. Remove from the oven and set aside to cool.
5. Glaze:
   
   Combine 1.5 cups of juice and agar-agar in a small saucepan. Bring to a boil over high heat, stirring constantly. Cover the saucepan, reduce the heat to low, and simmer until the agar-agar dissolves, about 10 minutes.
6. Dissolve the arrowroot in the remaining 1 tablespoon of juice and stir into the boiling juice. Bring to a boil again, then remove from heat and stir in the vanilla extract. Let cool and thicken slightly for 10 minutes.
7. Fruit filling:
   
   Place the sliced ​​apricots in a medium bowl and toss with 3 tablespoons of the glaze. Spoon about 1 teaspoon of glaze into 4 tartlets and top with apricot slices. Repeat with the cherries, figs, kiwi, plums, blackberries, black and red raspberries, and the remaining glaze until all the tartlets are filled. Refrigerate until ready to serve.