The fresh apricot season is very short so make the most of them when you can. Here’s a recipe from Nigel Slater.
Ingredients
PASTRY:
- 200 g plain flour
- 50 g caster sugar
- 120 g a little butter for the dish
FILLING:
- 500 g ripe apricots
- 3 tbsps apricot jam
Servings:
Instructions
- Mix the flour and sugar in a bowl, adding a pinch of salt if you like. Cut the butter into small cubes and rub into the flour until it resembles coarse breadcrumbs.
- Stir in 1 tbsp water or more to bring the dough together to form a ball. Chill in the fridge for at least 30 minutes.
- Roll out the pastry to line a 30 by 20 cm tart tin, pushing the pastry well into the sides. Chill for 30 mins then bake in a preheated oven at 190 c Gas 5 for 25 minutes until pale golden brown. Remove from the oven and allow to cool.
- Cut the apricots in half and remove the stones. Lay them neatly in the tart case and return to the oven to bake for another 15-20 minutes depending how ripe the fruit is.
- Brush with the apricot jam and return to the oven for 2 minutes. Serve warm or cooled.
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