Apricot Pinwheel Tarts with Honey-Tahini Frangipane

Recipe for Olga's Original Apricot Pinwheel Tarts with Honey-Tahini Frangipane (Dairy Free, Gluten Free, Grain Free, Paleo Friendly)Ingredients:For the crust:1. A scant 1/2 cup moist shredded coconut2. 1/2 cup coconut flour3. 1/2 cup arrowroot starch4. 1 1/2 tablespoons coconut sugar5. 1/4 teaspoon fine pink Himalayan salt6. Zest of 1 small lemon7. 50 g chilled lard8. 70 g chilled naturally refined coconut oil9. 1 large egg yolk10. 1 teaspoon coconut extractFor the filling:1. 4 tablespoons naturally refined coconut oil, at room temperature2. 1/3 cup New Zealand creamed clover honey, such as Taylor Pass Honey Co3. 1/2 cup raw sesame seed paste4. 2 teaspoons vanilla bean paste5. A pinch of fine pink Himalayan salt6. 1 large egg7. 1 1/2 tablespoons cassava flour8. 8-10 apricots, pitted and sliced, about 2 apricots per tart9. 1 tablespoon melted ghee10. 1-2 tablespoons coconut sugar, optional11. 1 teaspoon orange flower water, optionalDirections:1. 1. To make the tart shells: Preheat oven to 350° F.  Place the first six ingredients in a food processor and pulse to combine. Add lard and coconut oil and pulse until mixture resembles coarse meal, with some larger pieces remaining. In a small bowl, whisk together egg yolk and coconut extract; add to flour mixture. Pulse until a soft and slightly sticky dough forms. Divide it into 4 equal parts and press each piece of dough into a 4 x .75-inch tart mold with a removable bottom, starting from the bottom and working your way up the sides, until dough is evenly distributed and about 1/8 inch thick. Use a fork to poke holes all over each tart base. Refrigerate for 30 minutes.2. To make the filling: Preheat oven to 350° F. Beat coconut oil and honey together in a medium bowl with an electric mixer on LOW speed until combined. Add tahini, vanilla bean paste and salt and beat until combined. Add egg and flour and beat until combined. Divide the frangipane between tart shells and spread it evenly. Arrange apricot slices over filling, forming a pinwheel.  Lightly brush the surface of the apricots with melted ghee and sprinkle with coconut sugar. Bake until apricots are tender and frangipane is puffed and golden brown, about 30-35 minutes. Cool completely before unmolding. Drizzle with orange flower water before serving. These taste best chilled.Makes 4 4 x .75-inch tarts