Apricot Tart

By lovinghomemade on January 15, 2014 • ( 16 )

Baked Apricot Tart

I love apricots and they seem to make an appearance on this blog on quite a regular basis, whether fresh in the summer for jam or muffins or dried in bread, flapjacks and a whole host of other things including chutney. This recipe uses tinned apricots and this tart will give you a break from the fruits currently in season during the winter months without using expensive fresh fruit flown in from faraway warmth. Unless, of course, it’s summer in your part of the world, in which case why not try it with fresh apricots?

I made this to take to my friend Philippa’s for dinner and it cuts beautifully as the filling is actually an egg custard rather than a sponge or a frangipane. You could eat it cold, either on its own or with cream or yogurt, or warm with custard or ice cream. Best of all the pastry doesn’t need to be baked blind before the tart is filled.

The quantity of pastry should be more than enough for a 9″ tart dish so you could easily make extra filling and make a few tartlets as well… Or just save it for another day. When I assembled the tart I wished I had another tin of apricots but when I ate it I thought it had a good balance of egg custard filling and soft apricot.

Recipe

Pastry

250g flour (I used half spelt, half wheat)

175g butter

20g caster sugar

1 egg, beaten

A couple of teaspoons of water if necessary

Filling

1 to 2 cans (420g) of apricot halves, drained (I used one)

150ml cream

2 eggs

125g caster sugar

25g flour

Method

Make the pastry:

Rub the butter into the flour until the mixture ressembles breadcrumbs. Add the sugar and mix in. Add the egg and enough water to mix to a firm dough. Knead briefly. Alternatively follow the method detailed here.

If the pastry is too warm to roll out immediately, allow to chill in the fridge until it is ready.

Roll out and line a 9″ tart dish.