Apricot tart

Apricot tart

By
From
So French So Sweet
Serves
8-10

This is one of my absolute favourite desserts. My grandmother used to make it when I was a child. Prepare the pastry and crème pâtissière a day ahead, if you wish.

Ingredients

Quantity Ingredient
1 quantity * sweet pastry with almonds [rid:38809]
1/2 quantity Creme patissiere
2 tablespoons cream, whipped until firm
6-8 apricots, halved and stoned
2 tablesoons caster sugar
60g smooth apricot jam, warmed, (optional)

Method

  1. Preheat the oven to 200°C. Grease a 35 cm loose-based rectangular flan tin or 24 cm loose-based round flan tin.
  2. Briefly knead the pastry to soften it, then roll it out on a well-floured surface to a thickness of about 4–5 mm. Gently wrap the pastry around the rolling pin and lay it over the prepared tin. Line the tin with the pastry and trim the edges. Prick the base of the pastry with a fork.
  3. Mix the cold crème pâtissière into the whipped cream and spread a thin layer over the pastry shell. Arrange the apricot halves, cut-side up, over the crème pâtissière, keeping them close together.
  4. Dust the apricots with the sugar and bake the tart for about 35–40 minutes. If after 15–20 minutes the pastry or apricots look a little too brown, reduce the temperature to 150°C. The tart is cooked when the pastry is dry and golden brown.
  5. Serve the tart warm or cold, glazed with a little warm apricot jam, if desired.
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