Name: Rustic apricot tart
Yield: 8 servings
Cuisine: Bake
Ingredients: 280.00 g flour cake or all-purpose; 5.00 ml icing sugar; 2.00 ml salt; 130.00 g butter unsalted, cold and cubed; 1.00 eggs yolk only; 85.00 ml water iced; 125.00 ml almonds blanched; 60.00 ml sugar; 60.00 ml flour cake or all-purpose; 750.00 g apricots halved, stoned; 50.00 g butter unsalted, flaked; 85.00 ml castor sugar; 200.00 ml jam apricot; 15.00 ml brandy

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Ingredients (14)

PASTRY

280.00 g	flour — cake or all-purpose
5.00 ml	icing sugar
2.00 ml	salt
130.00 g	butter — unsalted, cold and cubed
1.00	eggs — yolk only
85.00 ml	water — iced

FILLING

125.00 ml	almonds — blanched
60.00 ml	sugar
60.00 ml	flour — cake or all-purpose
750.00 g	apricots — halved, stoned
50.00 g	butter — unsalted, flaked
85.00 ml	castor sugar
200.00 ml	jam — apricot
15.00 ml	brandy

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Method:

PASTRY: Place dry ingredients in a large bowl and, using your fingertips (or a pastry blender), combine roughly with butter to make a coarse crumble.
Sprinkle egg yolk and water over dry mixture and mix by hand, pressing gently together (butter will still be visible in dough).
Roll out pastry thinly to form a rough rectangle or 32-34 cm diameter circle and place on a large baking sheet. Keep cool.)
FILLING: Grind nuts, sugar and flour in a food processor until fairly fine (or use ground almonds). Spread over pastry, leaving a 4 cm rim uncovered.
Starting at outside edge, arrange apricots (rounded side up) on top of nut mixture, covering it completely. Turn uncovered pastry border up over fruit. (Edge can look fairly rough, but patch any large tears, otherwise the juice will run out.)
Scatter flakes of butter over fruit and sprinkle with castor sugar. (Apricots get very sour when cooked, so you will need quite a lot of sugar.)
Bake at 190-200 ºC for 50 to 60 minutes, or until well browned and bubbling. Cool slightly, then spoon heated jam and brandy over as a glaze. Serve at room temperature with thick, slightly sour, cream.