I bought some apricots at my local farmer’s market last weekend and wanted to make something out of them but felt very lazy all week. I Googled for easy apricot tart and Rick Stein’s recipe came up – let me tell you, this is delicious. I think we’re heading for a hot weekend so it feels like perfect timing. In the UK we tend to struggle to get sweet apricots and I must admit that some bites of this tart were – well, tart! Next time, I’d add more sugar but it all depends on your taste – you could always sweeten the cream to accompany it.
I’m no cook, believe me, but if you’d told me you’d just come back from a chi-chi French market with this, I’d easily believe it. So, here goes:
Similar to this
You need Puff Pastry (I used Jus Roll), 4 tbsp ground almonds, 450g apricots (or as many as you like really), 2 tbsp icing sugar and apricot jam. And that is it!
I used a loose bottom rectangular tin (11ins x 7ins but you can go a bit bigger) for the pastry (although for extra Frenchness, look at the longer tins 36cm x 13cm HERE which will need a bit of rolling – cut the ready rolled pastry in half and then just press together in the tin for ease) which was the perfect fit for the ready made sheet – I didn’t need to do any rolling. Score the pastry with a knife across the bottom – just gentle slashes, you don’t want to go through to the tin – and spoon on your ground almonds. Place your halved or quartered apricots on top, bottom side on the pastry, and sprinkle with the icing sugar. Cook it at 200 degrees (180 fan) for half an hour. When it’s out, warm the jam (I used a peach and rose jam) and brush it over the apricots. And that is it! I don’t think it took me more than ten minutes to assemble the whole thing. You will feel triumphant – and French :-).
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