Rustic apricot tart


Ingredients 16
Servings 8
Time

Ingredients

  • PASTRY
  • 280
    g
    cake or all purpose flour
  • 5
    ml
    icing sugar
  • 2
    ml
    salt
  • 130
    g
    cold unsalted butter, diced
  • 1
    egg yolk
  • 85
    ml
    iced water
  • FILLING
  • 125
    ml
    blanched almonds
  • 60
    ml
    sugar
  • 60
    ml
    cake or all purpose flour
  • 750
    g
    fresh ripe apricots, halved and stoned
  • 50
    g
    unsalted butter, flaked
  • 85
    ml
    castor sugar
  • 200
    ml
    apricot jam
  • 15
    ml
    brandy
 

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.
 

Read more on: bake  |  fruit
 

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