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Summertime Apricot Basil Tart

Friday, June 27th, 2014

Summertime Apricot Basil Tart Recipe (video) via prAna Life

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 of summer fare as the conversation and laughter drifts into the stars, carried off by the soft sounds of cicadas. That’s the romance of summer…

Each season, I share a peek inside my kitchen and what I’m cooking to create balanced health in my life. 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, and what better way to do that than with this apricot basil tart. Inspired by the open hearted, sticky sweet love affair with life that we intertwine ourselves with during the 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. ~Claire



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 inch 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.

2 cups macadamia nuts, soaked 2 hours
4 apricots, pitted & chopped
2 tbsp lemon juice
1/2 cup raw honey
2 tsp cinnamon
1/4 tsp pink salt
1 vanilla bean, scraped
1/2 cup coconut oil, melted
1/2 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.

10 firm apricots, sliced thin lengthwise
1/4 cup raw honey
1/2 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.


Claire Ragozzino is a certified yoga instructor, plant-based chef and holistic nutrition educator. She works with clients around the globe to inspire transformational changes in their health and well-being. Her wellness programs are infused with Ayurvedic principles, plant-based nutrition, and yogic philosophy to cultivate knowledge for intuitive healing. Work with Claire one-on-one to craft a unique personal nutrition and lifestyle plan, or join the online community as she guides you through a purposeful seasonal detox. Learn about her seasonally-inspired plant-based recipes, e-courses, global retreats, and nutrition coaching sessions at and follow her on Facebook, Pinterest, Twitter & Instagram

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