Preheat oven
to 375C. Combine pastry flour, 1/2 cup oats, and salt. Mix well. Stir in
oil and apricot juice, mixing until dough forms a ball. Roll out on a
lightly floured surface, adding flour as needed. Press into a glass pie
pan or small casserole. Combine apricot and peach slices, flour and 1/4
cup honey. Pour into crust. Combine remaining oats and honey with
sunflower oil. Mix well and sprinkle over fruit filling. Bake at 375C
for 30 minutes, or until fruit is soft and juicy and topping is lightly
browned.
This sweet,
juicy tart is lower in fat than the average dessert and loaded with lots
of healthy, fresh apricots and peaches. Serve it after a very special
meal.
