Fresh apricot tart

    1 hour 30 min

    If you are lucky enough to find ripe juicy fresh apricots - they don't require much to turn them into a scrumptious fruit tart.

    4 people made this

    Serves: 12 

    • For the pastry base
    • 190g plain flour
    • 115g cold butter, diced
    • 75g caster sugar
    • 1 pinch salt
    • 1 egg yolk
    • For the topping
    • 70g whole unpeeled almonds
    • 70g caster sugar
    • 700g ripe apricots
    • 4 tablespoons apricot jam

    Prep:20min  ›  Cook:40min  ›  Extra time:30min  ›  Ready in:1hr30min 

    1. For the pastry process flour and butter in the food processor till crumbly. Add sugar, salt and egg yolk and keep the machine running till it all holds together. Wrap in cling film and place in the freezer for 20 to 30 minutes.
    2. Chop almonds and sugar for the topping in the food processor till fine.
    3. Grease a tart tin with a removable base and scatter with some of the almond sugar mix. Wash and halve the apricots, remove the stones.
    4. Roll out the dough between two layers of cling film so it fits the tart tin plus about 2cm all around. Place in the tin and remove any excess pastry. If the is not a lot of overhang, you can also just shape the pastry with your fingertips so it's even.
    5. Scatter some of the almond sugar mix over the base. Snugly place apricot halves with the cut side down on the base.
    6. Push apricot jam through a fine sieve and brush on the apricots. Scatter with the rest of the almond sugar mix.
    7. Bake in the centre of the preheated oven fpr 40 minutes. If your apricots are very juicy, it's a good idea to place a pan under the tin to catch any drips.
    8. Let the tart cool on a cake rack, then remove the rim of the tart tin.

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