Apricot tart

Apricot tartQuick, easy and impressive. If apricots are out of season try using plums instead.

Serves 6-8


18 apricots
375 g pack ready rolled pastry
1 ½ tablespoons ground almonds
3 tablespoons caster sugar
1 medium egg, lightly beaten
4 tablespoons apricot jam


Preheat the oven to 200C/Gas 6.

Use a small knife slice the fruit lengthways into three wedges, following the stone with tip of the knife.

Unroll the pastry onto a large, greased baking sheet and scatter with the ground almonds and half of the sugar, avoiding the edges.

Line the apricot wedges across the pastry, each row overlapping the last, so that the pointy bits stick up a little.

Sprinkle over the rest of the sugar and brush the exposed pastry edges with the beaten egg.

Bake in the middle of the oven for 30 minutes or until the apricots are lightly seared and the pastry is crisp around the edges and cooked through underneath.

Place the jam in a small saucepan with two tablespoons of water. Heat gently, stirring, until blended and syrupy.
Allow to cool for a few minutes then brush all over the tart to make a glaze.

Serve slightly warm with cream or crème fraiche.

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