Use apricots that are somewhat firm and have a little give when pressed with your thumb. Don’t use apricots that are mushy.

Remove the crust from the oven and allow it to cool to room temperature before adding the filling. The crust can be made a day ahead. If making the crust in advance, let it cool, then wrap it in plastic wrap. Sift the flour into a medium-sized bow. Add the sugar and salt and whisk together. Zest the lemon directly into the dry ingredients and use your fingers to rub the lemon zest into the ingredients. Whisk the egg and vanilla extract into the dry ingredients. Slowly add the cream to the mixture whisking continuously. Meanwhile, make the frangipane. Cream together the butter and sugar, apart from the extra 1 tbsp, until fluffy, then beat in the eggs. Fold in the dry ingredients and zest and a pinch of salt. Cut the apricots in half, remove the stones, then cut all but one into wedges. Unsalted Butter: Use butter that tastes good because the flavor will be prominent in the final crust.

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If you have an oven with a basic grill function, I recommend you use it towards the end of the cook. Place the apricot tart directly under the grill function and give it 2-5 minutes depending on your temperature setting. This way, you won’t need a professional burner. To make the pastry, mix the flour, sugar and salt in a bowl or food processor, and then grate in the cold butter. Rub this into the flour, then stir in just as much cold water (about 1 tbsp should do it) as you need to bring it together into a dough. Wrap in clingfilm and chill for at least 30 minutes. Make the tart crust. Whisk the flour, sugar, salt, and ground almonds together in a large mixing bowl. Add the melted butter and with a silicone spatula fold the butter into the dry ingredients until no white bits of the flour mixture are visible.

how to make an apricot tart

For example, you can consider apples, pears, rhubarb, cherries, strawberries, and much more. As you can see the tart base is quite versatile. apricot tart easy recipe At this time of year, however, there’s no substitute for the real deal, and it seems a shame to cook them down to a virtual jam as in Lulu Peyraud’s recipe in Richard Olney’s classic collection, Lulu’s Provençal Table, delicious as it tastes. Jane Grigson’s old-fashioned apricot tart, inspired by the ones served at the annual basil and garlic fair in Tours, uses fruit poached in a light syrup that doesn’t seem to make a great deal of difference to their flavour or texture. Half an hour in the oven seems to be sufficient to cook all but the hardest of fruit through.