Vanilla tart with poached apricots recipe

By Angela Boggiano

Serves 8
Takes 50 minutes to make, about 1 hour to bake, plus chilling and cooling
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This tart recipe is baked in a similar style to a lemon tart but with the heady flavour of vanilla. The poached fruit adds tang.

Ingredients

200g plain flour, plus extra for dusting
100g cold unsalted butter, diced
25g icing sugar
1 egg yolk
568ml carton double cream
1 vanilla pod, split lengthways
3 eggs, plus 1 egg yolk
75g caster sugar
Icing sugar, for dusting

For the poached apricots

115g caster sugar
1 vanilla pod, split lengthways and seeds scraped
12 fresh apricots, halved and stoned

Method

1. For the tart pastry base, sift the flour and a pinch of salt into a mixing bowl and add the butter. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Stir in the icing sugar, then gradually work in the egg yolk and 2-3 tablespoons ice-cold water to make a soft dough. Wrap the pastry in cling film and chill for 30 minutes.
2. On a lightly floured surface, roll out the pastry to a 30cm round and use to line a 25cm round x 2.5cm deep fluted tart tin. Prick the pastry base and chill for 20 minutes.
3. Preheat the oven to 200°C/ fan180°C/gas 6. Line the pastry with baking paper and baking beans and blind-bake for 15 minutes. Remove the paper and beans and bake for a further 8-10 minutes, until the pastry is golden. Set aside to cool slightly.
4. Lower the oven temperature to 150°C/fan130°C/gas 2. For the filling, pour the cream into a saucepan. Add the vanilla pod and bring slowly to the boil. Remove from the heat and leave to infuse until cool, then scrape the vanilla seeds from the pod into the cream and discard the vanilla pod.
5. Beat the eggs, egg yolk, sugar and cooled cream together in a bowl, then pour into the pastry case. Bake in the oven for 30-35 minutes, until very softly set. Remove to cool completely – the filling will continue to firm up as it cools.
6. Meanwhile, make the poached apricots. Put the sugar, vanilla pod and seeds and 750ml water in a wide saucepan. Place over a low heat, stirring until the sugar has dissolved. Add the apricots and simmer for 5 minutes, until tender.
7. Remove the apricots with a slotted spoon and set aside in a bowl. Return the pan to a medium heat and boil the syrup for 10 minutes, until reduced by half and thickened slightly. Pour over the apricots and set aside to cool completely.
8. Dust the vanilla tart with icing sugar, slice into wedges and serve with the poached apricots.