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This is How to Make an Apricot Tart….

December 29, 2007

Apricot, Apple and Peary Tart based on a recipe from Tessa Kiros’ “Apples for Jam”

You’ll need a 24cm springform pan.

The oven will be at 200 degrees c

Pastry

200g plain flour

100g brown sugar

100g chilled cubed butter

1 egg plus 1 egg yolk

vanilla essence

Filling

250g apples (or two small ones!)

250g pears (or two small ones!)

50g butter

50g brown sugar

1 tsp cinnamon

10 lovely apricots – halved and stoned

2 tbsp caster sugar

Make the Pastry

Place flour, sugar and butter in a food processor. Whizz until it’s like fine breadcrumbs. Add the egg and the egg yolk and the vanilla. Whizz again until it forms a ball or mass. Wrap in plastic wrap and fridge it for 30 mins.

Make the Filling

Peel and core the apples and pears. Cut into smallish chunks. Put half the butter in a pan and add the apple and pear chunks, plus the brown sugar and a tablespoon of water. Cover and cook for 20 mins – checking it so that you can be sure it’s not sticking. Add cinnamon and puree in a food processor (or mash it with a fork if you like!). It should be thick and fruity, but not too lumpy.

Preheat oven to 200 degrees.

Roll out the pastry:

Lay out a sheet of baking paper which is a fair bit bigger than your springform pan. Dust with flour, and roll the pastry out on top of the paper/flour into a rough circle about 35cm across. Pick up the paper (pastry and all) and flip the pastry over into the pan. (I didn’t grease the pan – but i reckon it would be safer to grease it!) Let the pastry settle in and then patch up any cracks and gaps. Don’t worry too much – as long as it’s all patched up nicely, it doesn’t matter what it looks like.

Assemble the filling:

Spread the apple and pear puree over the base. Arrange the apricot halves nicely on top of it. Now fold the pastry over to form a crust – it should be rustic and drapey. Dot with remaining butter and sprinkle with sugar. Bake for 40 mins, or until apricots are a bit golden and burnished, and the pastry is golden and crisp. Eat with the vice of your choice…. ice-cream, custard, cream, whatever you love!

xx mikes

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