Apricot tart

Recipe from: 12/16/1993 12:00:00 AM
Ingredients 15
Servings 1
Minutes 20-30 min + chilling


Serving Change
  • 180
    cake flour
  • pinch salt
  • 80
  • 50
    castor sugar
  • 1
    egg yolk
  • about 15 ml iced water
  • 125
    smooth apricot jam, heated
  • 5
    vanilla essence
  • 2
    eggs, lightly whisked
  • 250
  • 75
    castor sugar
  • 8
    fresh apricots, halved and stoned
  • 30
    icing sugar


20-30 min + chilling
Preheat the oven to 190 ºC (375 ºF). Combine the dry ingredients. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the castor sugar and mix. Add the egg yolk and just enough iced water to form a stiff dough. Shape the dough into a ball, cover with plastic wrap and chill for about 30 minutes. Roll out the dough thinly on a floured surface and line a 25 cm pie dish. Chill for 15 minutes. Line the pastry with wax paper and fill the base with dried beans. Bake for 10 - 15 minutes until the crust is done but not browned. Remove the dried beans and wax paper and bake for another 5 minutes. Remove from the oven and set aside. Reduce the oven temperature to 160 ºC (325 ºF). Brush the baked pie crust with 50 ml of the melted apricot jam. Whisk the vanilla essence, eggs, cream and sugar together until well blended and pour into the baked pie crust. Bake for another 20-25 minutes or until the egg custard mixture has set. Chill. Place the apricots in a dish with boiling water and leave for about 30 seconds. Skin the fruit and quarter. Arrange the apricots with the cut sides facing up on the egg custard layer. Brush with the remaining melted apricot jam and sift the icing sugar on top. Turn on the oven grill and place the tart under the grill until the icing sugar begins to caramelise. Serve lukewarm. Makes a medium sized tart.

Read more on: bake  |  fruit


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