I do love apricots, they remind me of my first pregnancy, too, when this was the kind of fruit I would want to have very often for no particular reason – well, of course, expecting a baby obviously was a reason good enough – for my apricot cravings. Smile.
This tart doesn’t require fresh fruit, you can use tinned apricots in juice, so you can make it any time of the year you like. And of course, being pregnant or not. Wink. If you are though, watch for the sugar levels (14.9 g per serving).
I tried this recipe from Sainsbury’s Cookbook Volume Two, published by © Dorling Kindersley Limited, 2015. I think it’s simple and doable, as most of their recipes, and brings you a lovely pleasant treat in about an hour’s time. It is perfect for an afternoon tea / coffee break.
For the pastry rub with your fingers 175 g plain flour (keep some extra flour for dusting) with 25 g caster sugar, 100 g baking block (previously cut into pieces) until it crumbly. Add 1 egg yolk and enough water to form a soft dough, which you need to wrap and chill for half an hour (I placed it in the freezer).
Meanwhile, preheat oven to 180 ºC / 160 ºC fan / gas 4.
Roll out the pastry to about 3 mm thick and line a 22 cm tart tin, leaving an overhang of at least 1 cm. Prick with a fork, brush with the egg white, line with greaseproof & non-stick baking paper and fill in with baking beans. Bake for 20 mins, remove beans and paper, and bake for further 5 mins, then trim off ragged edges while warm with a sharp knife. (As you can see in my images, I couldn’t do that, I used a larger stone tart baking tray, so was happy to have had enough dough for the edges – not so pretty, but nothing short of the good taste though.)
For the filling, whisk 200 ml single cream, 50 g caster sugar, 2 eggs + 1 egg yolk and 1/2 tsp Madagascan vanilla extract in a bowl.
Lay 400g apricots (halves of fruit from a tin, in juice, drained) cut-side down, over the tart case. Place on a baking tray and pour the cream mixture over the fruit. use a rubber spatula to distribute the mixture more evenly if necessary. Bake for 30 – 35 mins until just set and golden.
Allow to cool to room temperature before serving. Enjoy as a part of your afternoon tea but it is also a good idea for a picnic as the filling holds very well.