Apricot flapjack tart
Serves : 6
- 1 quantity Orange sweet shortcrust pastry (see our separate recipe on this site), chilled for 30 minutes
- Apricot filling
- 500g (1 lb 2 oz) fresh ripe apricots, stoned and quartered
- 3 tbsp orange juice
- ½ tsp ground mixed spice
- 1 tbsp clear honey
- Flapjack topping
- 45 g (1½ oz) porridge oats
- 15 g (½ oz) sultanas
- 15 g (½ oz) hazelnuts, chopped
- 1 tbsp sunflower seeds
- 1 tsp sesame seeds
- 1 tbsp clear honey
- 1 tbsp fresh orange juice
Prep:1hr10min › Cook:30min › Ready in:1hr40min
- To make the filling, place the apricots in a heavy-based saucepan with the orange juice and mixed spice. Bring to the boil, then cover tightly and cook on a low heat for 20–25 minutes, stirring occasionally, until the mixture is thick. Allow to cool, then stir in the honey.
- Preheat the oven to 190°C (375°F, gas mark 5). Roll out the pastry dough thinly on a lightly floured surface and use to line a 23 cm (9 in) loose-bottomed, non-stick flan tin. Prick the bottom of the pastry case.
- Bake the tart case ‘blind’ for 10 minutes, then remove the beans and paper. Bake for a further 5 minutes. Remove from the oven and set aside. Reduce the oven temperature to 180°C (350°F, gas mark 4).
- To make the topping, mix together the oats, sultanas, hazelnuts, sunflower seeds and sesame seeds. Stir the honey with the orange juice, then stir into the oat mixture.
- Spread the cooled apricot filling evenly in the tart case. Spoon the oat mixture over the top and press it down lightly. Bake for 12–15 minutes or until the flapjack topping is pale golden. Serve warm.
Each serving provides
A * B1, C, E, copper, iron, potassium
Some more ideas
If fresh apricots are not in season, replace them with 2 cans of apricots in natural juice, about 410 g each, drained and chopped. Use a little of the drained-off juice to moisten the flapjack topping instead of the orange juice, and sweeten with just 1 tsp honey. * To make a plum or damson muesli tart, flavour the pastry with lemon zest and juice instead of orange. For the filling, use halved and stoned plums or damsons instead of apricots, and poach with 4 tbsp apple juice and ½ tsp ground star anise. Cool, then stir in the honey. For the topping, mix together 45 g (1½ oz) porridge oats, 1 small dessert apple, peeled and coarsely grated, and 15 g (½ oz) each dried cranberries and flaked almonds. Bake as in the main recipe.
Apricots are a good source of beta-carotene and some of the B vitamins, and also provide some vitamin C. * Oats are a good source of soluble fibre, which not only helps to reduce high blood cholesterol levels but slows the absorption of glucose in the body, so helping to maintain a steady blood glucose level.
Hm well ... seemed an awful lot of trouble to go to for the end result. There didn't seem to be enough filling (I used two cans of apricots as suggested) and it did seem a bit 'tart' - excuse the pun. I used honey to sweeten the apricots - perhaps a bit of sugar wouldn't have gone amiss, although this is a recipe for diabetics which is one reason I tried it out. The orange pastry was very nice though - might be a good base for lemon meringue to ring the changes. My husband was very polite about it but his face did screw up a bit! Won't be making it again but will be borrowing the pastry recipe. - 08 Feb 2010
it was very easy to make it didnt have alot of fillings in - 17 Sep 2012
Hello there! ....well I made this pie yesterday and after reading the previous reviews I thought I would adapt it a little....and only a little! It came out fantastic! I served it to some pretty fussy eaters and by the time they had finished woofing it down they were asking for the recipe! So yes I loved it and will definately be making it again....and again! - 05 Jun 2013