It’s summer time which means fruit tarts! I love apricot desserts – and this is a classic. I often like to make some type of apricot tart for barbecues as they are great to make prior so that dessert is ready to go. This tart can be made the day before or even 2 days ahead. Just store it in an airtight container. We have the most beautiful apricots at the moment so in collaboration with Australian Summer Fruit – I created this apricot tart recipe. Enjoy!
You will need 1 large tart tin
Cook time: 60 minutes
Sweet shortcrust pastry
190g plain flour (sieved)
a pinch of salt
110g cold unsalted butter (diced)
1 large egg yolk
40ml double cream
40g caster sugar
40g almond meal
40g plain flour
1kg apricots (quartered and seeds removed)
4-6 tablespoons sugar
- Sieve the flour into a large bowl. Add the sugar and salt and mix through. Add the butter and use your hands to toss and coat the butter in the flour mixture and rub it together to make it into a breadcrumb like texture.
- In a separate bowl, whisk together the egg and cream then pour it over the top of the flour mixture. Use a fork to roughly mix all the ingredients together and then transfer onto a lightly floured surface. Use your hands to bring the dough together on the surface and shape into a round disc shape. Wrap in some plastic wrap and place into the fridge for 2 hours or overnight.
- After refrigeration, remove the pastry from the fridge 15 minutes before use. Place the pastry over a lightly floured surface and roll it out into approximately ½ cm thickness – add flour onto your rolling pin and over the pastry as you roll it out to make it easier and less sticky if you need to.
- Preheat the oven to 180 degrees. To transfer the pastry over your tart tin, place the rolling pin on one side of the pastry and roll it in towards the centre along with the pastry attached until the roll pin is easy to lift with all the pastry rolled over it. Place above on one side of the tart tin and unroll the pastry off the rolling pin and then use yours hands to press the pastry gently into the tart tin. Once you have pressed the pastry in, use a knife to cut off and excess pastry. Place into the freezer for 10 minutes.
- For the filling, toss the apricots with the sugar in a large mixing bowl. Beat the butter with the sugar until light and creamy. Add the egg and beat well until combined. Fold in the almond meal and flour. Use a spoon to transfer onto the pastry and spread it out across the surface. Arrange the apricot wedges side by side and pour in any extra sugar apricot liquid from the bowl.
- Bake for 50-60 minutes. Remove the tart from the oven, cool and enjoy! Serve as is or with some custard.
Cooking Notes: For any extra pastry you can either make small mini tarts, mini galettes, or some plain biscuits. It freezes well so you can save and use another time