If you are lucky enough to find ripe juicy fresh apricots - they don't require much to turn them into a scrumptious fruit tart.
1 person made this
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
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Method Prep:20min › Cook:40min › Extra time:30min › Ready in:1hr30min
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.
Chop almonds and sugar for the topping in the food processor till fine.
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.
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.
Scatter some of the almond sugar mix over the base. Snugly place apricot halves with the cut side down on the base.
Push apricot jam through a fine sieve and brush on the apricots. Scatter with the rest of the almond sugar mix.
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.
Let the tart cool on a cake rack, then remove the rim of the tart tin.