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1
For the crust: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
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2
Spread the coconut evenly on the prepared baking sheet and bake until deep golden, 4 to 5 minutes.
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3
Set aside to cool.
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4
Increase the oven temperature to 350 degrees F. Line the tartlets molds with mini muffin liners and set aside.
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5
Add half of the toasted coconut to a food processor with the oats and salt and pulse until finely ground.
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6
Transfer to a bowl, add the spelt flour and stir to combine.
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7
Drizzle in the coconut oil and mix until evenly combined.
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8
Add the maple syrup, vanilla and 1 tablespoon water, and mix until the dough comes together.
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9
The dough should hold together without being too sticky.
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10
If mixture is wet, set aside for 5 minutes for the oats to absorb more moisture.
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11
Press some dough into each lined tartlet pan as thinly and evenly as possible.
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12
Prick the bottom with a folk a couple of times and bake until lightly golden and fragrant, 14 to 16 minutes.
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13
Remove from the oven and set aside to cool.
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14
For the glaze: Add 1 1/2 cups of the juice and the agar to a small pot.
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15
Bring to a boil over high heat while whisking.
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16
Cover the pot and reduce the heat to low, and simmer until the agar dissolves, 10 minutes.
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17
Dissolve the arrowroot in the remaining 1 tablespoon juice and whisk into the simmering juice mixture.
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18
Return to a boil, then remove from the heat and stir in the vanilla.
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19
Set to thicken and cool slightly, 10 minutes.
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20
For the fruit filling: Place the sliced apricot into a medium bowl and toss with 3 tablespoons of the glaze.
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21
Spoon about 1 teaspoon of the glaze into four of the tartlet shells and divide the apricot between the shells.
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22
Repeat with the cherries, figs, kiwi, plum, blackberries, black raspberries and raspberries, and the remaining glaze until all the shells are filled.
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23
Store in the refrigerator until ready to serve.
