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Apricot tart

Brigitte Hafner
Brigitte Hafner

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Apricot tart
Apricot tartMarina Oliphant

A classic fruit based tart for summer.

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Ingredients

For the pastry

  • 100g whole blanched almonds

  • 200g plain flour

  • pinch of salt

  • 200g cold butter, cut into small cubes

  • 100g sugar

  • 1 egg, beaten

To finish

  • 10 ripe apricots

  • 150ml cream

  • 2 egg yolks

  • 2 tbsp sugar

Method

  1. Pre-heat oven to 180C.

    Lightly toast the almonds. When cool, place in a food processor and pulse until you have coarse crumbs. Add the flour, salt, butter and sugar and pulse until you have coarse crumbs again. Then add the beaten egg and pulse only until it starts to come together. Tip out on to the bench and gently press together to form a ball. Wrap in clingwrap and refrigerate for one hour.

    Roll the mixture out on a lightly floured bench and line a 20cm tart tin. Line this with baking paper and dry beans or rice and place in the freezer or refrigerator for 10 minutes. Bake "blind" for 20 minutes, until the pastry looks lightly golden. Remove the weighted paper and allow the pastry to cool a little.

    Meanwhile, cut the apricots in quarters and discard the kernels. Whisk the cream with the yolks and sugar. Arrange the apricots, cut-side down, in concentric rings (I like to start from the outside and work my way in). Drizzle over the cream mixture and bake in the oven for 30 minutes. 

    To serve 

    Allow the tart to cool a little before serving. Alternatively, you can glaze it with melted apricot jam. It is also beautiful eaten cold with a dollop of cream.

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Brigitte HafnerBrigitte Hafner is a chef, restaurateur and recipe writer.

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