Apricot Tart Recipe

Serves 8

500g shortcrust pastry (I buy ready made as I do not have a way with pastry)
800g apricots
6 tbsp sugar
1/2 pint water
1 tsp almond extract

– Roll out the pastry until a few millimeters thick and place over a flan dish.  Trim off with a knife and prick the bottom of the tart all over with a fork. 
– Bake blind (line with foil and put baking beans on top) at Gas Mark 5 for 20 minutes. 
– Take 600 of the apricots and halve them, removing the stones. 
– Put the water, almond extract and the sugar in a medium sized heavy bottomed pan and bring to the boil. 
– Put the halved apricots skin up in the pan and simmer for 3 minutes.  It is best to do this in batches. 
– Remove the apricots to a bowl using a slatted spatula. 
– Take the remaining 200g apricots and slice up into segments. 
– Place these in the pan with the liquid and cook for 10 minutes, boiling constantly, until the fruit is very soft.  Keep stiring occasionally.
– Turn off the heat and use a hand blender in the pan to puree the fruit. 
– Spread half of the puree on the base of the flan. 
-Arrange the halves fruit skin up on top of the puree then use a pastry brush to spread the rest of the puree on top of the fruit. 
– Bake at Gas Mark 5 for 20 minutes. 


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Filed under Desserts, Easy, Teatime Treats

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