Fresh apricot tart

Recipe by:

With a buttery pastry and velvety apricot filling with a hint of vanilla, this summertime treat is delicious with a dollop of whipped cream

Fresh apricot tart

SERVES

8

PEOPLE

PREP TIME

80

MINUTES

COOKING TIME

50

MINUTES

CUISINE

COURSE

Imported

Method

  1. Preheat the oven to 180°C.

  2. Make the shortcrust pastry in the usual way and leave to relax in a refrigerator for 1 hour.

  3. Roll out the pastry and line a tart tin with a removable base. Chill for 10 minutes. Line with kitchen paper and fill with dried beans. Bake blind in a preheated oven for 15-20 minutes. Remove the paper and beans.

  4. Paint the tart base with a little egg wash and return to the oven for three or four minutes. Leave to cool. In a small stainless steel saucepan, melt the apricot jam with a squeeze of lemon juice, push the hot jam through a sieve and then brush the base of the tart with a little of this glaze.

  5. Halve the apricots and remove the stones. Arrange one at a time cut side upwards inside the tart. The apricots should slightly overlap in the inside. Whisk the eggs well, with the sugar and vanilla essence, then add the cream. Pour this mixture over the apricots.

  6. Bake in the preheated oven for 35 minutes until the custard is set and the apricots are fully cooked. Brush generously with the apricot glaze. Serve warm with a bowl of softly whipped cream.

Ingredients

  • For the pastry:

  • 225g plain flour

  • 175g butter

  • pinch of salt

  • 2 tsp icing sugar 

  • a little beaten egg or egg yolk and water to bind

  • For the apricot glaze:

  • 6 tbsp apricot jam

  • freshly squeezed lemon juice

  • For the filling:

  • 8-10 fresh apricots

  • 300ml cream

  • 2  eggs

  • 2 tbsp caster sugar

  • 1 tsp pure vanilla essence

  • 1 x 12 inch (30 cm) diameter tart tin or 2 x 7 inch (18cm) tart tins with removable bases

Method

  1. Preheat the oven to 180°C.

  2. Make the shortcrust pastry in the usual way and leave to relax in a refrigerator for 1 hour.

  3. Roll out the pastry and line a tart tin with a removable base. Chill for 10 minutes. Line with kitchen paper and fill with dried beans. Bake blind in a preheated oven for 15-20 minutes. Remove the paper and beans.

  4. Paint the tart base with a little egg wash and return to the oven for three or four minutes. Leave to cool. In a small stainless steel saucepan, melt the apricot jam with a squeeze of lemon juice, push the hot jam through a sieve and then brush the base of the tart with a little of this glaze.

  5. Halve the apricots and remove the stones. Arrange one at a time cut side upwards inside the tart. The apricots should slightly overlap in the inside. Whisk the eggs well, with the sugar and vanilla essence, then add the cream. Pour this mixture over the apricots.

  6. Bake in the preheated oven for 35 minutes until the custard is set and the apricots are fully cooked. Brush generously with the apricot glaze. Serve warm with a bowl of softly whipped cream.