Sweet Memories in an Apricot Tart
Apricots will always remind Nutmeg of her grandmother, Charlotte.
Nutmeg never asked if her grandmother liked to cook, it was just assumed that she did as her Hungarian lineage prevailed in hearty meals and traditional sweets.
The piece de resistance was her homemade apricot tart – it was so good that Nutmeg enjoyed a second helping and asked for the recipe. The following is Marina’s recipe for Apricot Tart, translated from French – Nutmeg is convinced that her grandmother would have approved.
Apricot Tart
This sweet apricot tart recipe is very easy to make and tasty enough for seconds. It is even better the next day. Note: You can prepare this tart with other stone fruit such as peaches or plums.
Ingredients
- 1 cup Flour
- 2/3 cup Sugar
- 1 Egg
- 1/2 cup Unsalted butter, at room temperature
- Zest from one lemon
- 10-15 Ripe Apricots The actual number will depend on size
- 1/3 cup Sugar
- 1 tbsp Fresh Grated Ginger
- 1 stick cinamon
- 1/2 cup Ground Almonds
- 1/4 cup Unsalted butter, at room temperature
- 1/4 cup Sugar
- 1/2 tsp Vanilla sugar or 1 tsp Vanilla extract
Instructions
- Start by making the pastry
- Combine 1 cup flour, ⅔ cup sugar, 1 egg, ½ cup butter and lemon zest in a bowl
- Mix ingredients together by hand until the dough is smooth, without lumps. Try not to overwork the pastry
- Place in a bowl and keep in a cool place until ready to use
- Wash the apricots, remove the pits and cut in quarters
- In a sauce pan on medium heat cook the apricots, ⅓ cup sugar, grated ginger and cinnamon stick
- You want to cook until most of the water has been released from the fruit, it should be like a thick, chunky applesauce
- Prepare the frangipane cream. Combine almonds, butter, sugar, and vanilla in a Preheat the oven to 350F
- Roll out your dough on a lightly floured surface and transfer to a shallow pie dish, make sure to cover the bottom and sides of the pan (Note: you should grease your dish or place parchment paper on the bottom)
- Prick the pastry shell with a fork and bake for 5-8 minutes until the pastry begins to turn a slight golden colour
- Combine the frangipane cream and apricots, and pour into the pastry shell.
- Bake for about 45 minutes, if the pastry starts to turn too brown cover loosely with a sheet of parchment paper
- Allow the tart to cool
- Serve and enjoy!
Tried this recipe?Let us know how it was!
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