It’s apricot season and rosy apricots from the south of France have just arrived in London, unfortunately not bringing the sunshine with them. So to add a little sunny cheer to my kitchen I’ve made my old standard apricot tart.
Apricots remind me of my childhood in South Africa where we had a small orchard in the back garden growing peaches, plums, apricots and a few citrus, but the apricots were always my favourite. Small, cheerful rosy cheeks with the sweet taste of summers spent playing in the garden, dipping into the pool whenever it got too hot.
I sometimes jazz this recipe up with almonds. See note below recipe.
Recipe for Apricot Tart
For the pastry
150 grams all-purpose flour
50 grams caster sugar
80 grams butter
¼ cup ice water
For the filling
3 Tablespoons caster sugar
2/3 cup water
1 vanilla pod (split down length)
3 Tablespoons apricot jam
Crème Fraiche, Whipped cream or ice-cream for serving
1. Butter pie or quiche pan well and shake with flour.
2. Place all dry ingredients in bowl and rub butter into mixture till bread crumb texture is reached. Add iced water 1 tablespoon at a time until mixture adheres together and can be formed into a ball. Be careful not to put too much water the mixture should not be tacky.
3. Press pastry into pie dish using your fingers to work the dough into an even spread across the bottom and up the sides.
4. Place in fridge for at least 30 minutes.
5. Wash and halve the apricots, then remove stalks and stones carefully to avoid damaging the fruit.
6. Place sugar water and vanilla pod into shallow frying pan over low heat until sugar is dissolved. Then plan apricot halves cut side down in liquid. Simmer for about 10 minutes on a low heat until liquid is a little syrupy. Turn heat off and allow apricots to cool.
7. Lay apricots into the pie dish cut side down filling all the available spaces. Cut a few in half to fill smaller gaps if necessary. Pour half the syrup over the top.
8. Place slightly above centre in a preheated oven (180 degrees C) and bake for 30 minutes or until pastry in lightly browned.
9. While the tart is cooling heat the apricot jam in the remaining syrup and then brush the top of the tart, including the pastry with the glaze.
For a variation replace 1/3 of the flour with almond flour and garnish the top of the tart with flaked almonds