Apricot tart

Apricot tart
  • Serves icon Serves 6-8
  • Time icon Hands-on time 30 min, 
plus chilling

Got some fresh apricots? Read on…

“You can use different fruit for this one, depending on what’s in season – raspberries, plums or even figs. I love the versatility of Italian cooking. Nothing is too prescriptive because no day is like another – if it’s too rainy to go out and buy ingredients you can still make wonders in the kitchen.” – Eleonora Galasso.

Nutrition: per serving

Calories
435kcals
Fat
18.7g (5.4g saturated)
Protein
9.7g
Carbohydrates

52.6g (21.5g sugars)
Fibre
8.9g
Salt
0.4g
Calories
435kcals
Fat
18.7g (5.4g saturated)
Protein
9.7g
Carbohydrates

52.6g (21.5g sugars)
Fibre
8.9g
Salt
0.4g

For 8

Ingredients

  • 3 large free-range eggs
  • 70g olive oil
  • 1 tsp baking powder
  • 100g light brown sugar
  • 250g dark rye flour, sifted
  • 20g poppy seeds
  • Grated zest and juice 1 orange
  • 70ml whipping cream
  • 20g fine breadcrumbs
  • 8 apricots, roughly sliced
  • 1 tsp ground cinnamon
  • Mascarpone or whipped double cream to serve

You’ll also need…

  • 20cm shallow cake or pie tin, greased with butter

Method

  1. To make the pastry, whizz 1 egg with the oil, baking powder and half the sugar in a food processor. Add the sifted flour, poppy seeds and orange zest, then mix briefly to form a dough. You may need to bring the pastry together with your hands.
  2. Press the pastry into the prepared tin to cover the bottom, then work it up the sides until it comes roughly 2cm above the top – the more rustic, the better. Chill for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.
  3. In a medium mixing bowl, use a balloon whisk to mix together the remaining eggs, whipping cream and orange juice. Take the chilled pastry case out of the fridge, scatter the breadcrumbs over the base, then pour in the egg/cream mixture. Arrange the apricots on top, then fold the pastry overhang over the filling. Sprinkle the remaining sugar over the folded-over pastry and filling.
  4. Bake for 25-30 minutes until the filling is firm and slightly cracked and the pastry feels crisp. Leave to cool on a wire rack, then sprinkle with some cinnamon. Serve with mascarpone or double cream.

delicious. tips

  1. If you can’t buy fresh apricots, see Eleonora’s introduction – or use tinned apricots.

  2. The tart is best eaten within 24 hours. Store any leftovers well wrapped in 
an airtight tin or plastic container.

Recipe By

Eleonora Galasso.

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