baking · Dessert · food · Uncategorized

Sharing & caring.


When I was home over the summer, one of the things I noticed, and admired about living in a small community was the gift of giving.

Waiheke Island is a haven for horticulturists and growers – not just for olives and the vast vineyard blocks that dominate our landscape, but for fresh organic produce, orchards and small community gardens.

Many locals grow their own fruit and vegetables, preserve their own jams/chutneys and pickles and there are few that even keep their own honey bees.
Whenever these items are in abundance, people will happily give to those in need, by posting on community noticeboards or leaving outside the front of their properties with ‘honesty boxes’ for small donations.

It’s one of the things I love most about coming from a small community. And what reminds me to be more selfless and to give more.

I recently came home to find a plastic bag full of apricots from my neighbours tree. There was a yellow post it note stuck to the side saying ‘enjoy’ with a smiley face.
A simple gesture, but one that prompted me to come up with a recipe worthy of so many luscious juicy apricots.

So I made a tart. Infused it with a bottle of local rose (some for me, some for the tart), Sweetened it with our local Manuka honey and made it that little bit more digestible by using spelt flour.

I returned to my neighbours place with a tupperware full of the goods. I took that very same post it note, stamped it on the lid and left it on the doorstep for their return home.

Its the cycle of sharing and caring that makes small communities flourish together. And it’s the joy of cooking, that is gained when it’s done for others pleasure.

Spelt and frangipani tart with rosé and thyme poached apricots

  • Servings: 8-10
  • Difficulty: medium
  • Print


For the pastry

  • 250g Spelt flour
  • 125g unsalted butter
  • 90g manuka honey
  • pinch of salt
  • 1 whole egg
  • 1 egg yolk

For the frangipani

  • 125g unsalted butter
  • 100g Manuka honey
  • 2 eggs
  • 1 egg yolk
  • 125g ground almonds
  • 25g White Spelt Flour

For the apricots

  • 1 bottle of rose wine
  • 4 sprigs of thyme
  • 100g agave syrup


For the apricots, place the wine, agave and thyme into a saucepan and bring to boil. Reduce heat and place your halved and de-stoned apricots in the liquid and simmer until apricots are softened but not mushy. Set aside.

For the pastry, put the flour, salt and butter into a food processor and blend until it looks like fine breadcrumbs, add the honey and eggs and blend again until all it all comes together into a dough. Place the dough between two sheets of wax paper and roll out flat until its about 1/2 a cm. Place in the fridge for 20 minutes.

Grease a tart tin and carefully line it with your pastry. Trimming any excess pastry as you go.

Blind bake for 10 minutes, then leave to cool.

To make your frangipane, place the butter, honey and eggs into a food processor and blend. Fold in the flour and almonds.

Place the frangipani mix into your tart case, being careful not to over fill, as it will rise in the oven. Press your apricots into the frangipani mix and bake at 180 degrees celcius for 25 minutes or until the frangipani mix is golden and firm to touch


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