Apricot tart

Recipe from: 1/2/1996 12:00:00 AM
Ingredients 14
Servings 8
Time

Ingredients

  • SHORT-CRUST PASTRY
  • 500
    ml
    cake flour
  • pinch salt
  • 125
    g
    butter, diced
  • 2
    eggs
  • dash lemon juice
  • 15
    ml
    ice-cold water
  • FILLING
  • 45
    ml
    chopped nuts
  • 350
    g
    ripe apricots, halved and sliced
  • 30
    ml
    sugar
  • 1
    ml
    ground cinnamon
  • 100
    ml
    smooth apricot jam, melted
  • 50
    g
    flaked almonds
 

Method

35-40 mins
 
Preheat the oven to 200ºC (400ºF). Spray a 24 cm loose-bottomed pie dish with non-stick spray. Combine the cake flour and salt in a food processor. Add the butter, processing until the mixture resembles breadcrumbs. Add the eggs and mix. Add the lemon juice and water and mix until the pastry forms a ball. Wrap in plastic wrap and chill for 30 minutes. Roll out the dough until about 7 mm thick and line the prepared pie dish. Chill until needed. Prick the crust and trim the edges. Sprinkle the crust with nuts. Arrange the apricots on top of the crust, packing them close together. Combine the sugar and cinnamon and sprinkle over the apricots. Bake for 35-40 minutes or until the apricots are tender and the pie crust is done. Brush with melted apricot jam and sprinkle with almonds. Serve lukewarm or cold with cream or ice cream. Makes a medium-sized tart.
 

Read more on: bake  |  fruit
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.