Apricot tart

Name: Apricot tart
Prep time: 30 min
Total time: 30 min
Yield: Serves 6-8
Cuisine: Italian recipes
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

By: Eleonora Galasso

Published: 13 Oct 17
Updated: 18 Mar 24

Test kitchen approved

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.

Discover all our apricot recipes here.

Serves 6-8
Hands-on time 30 min,  plus chilling

Visit deliciousmagazine.co.uk to save recipe

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

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.
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.
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.
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.

Recipe from August 2017 Issue

Nutrition

Nutrition: per serving

For 8

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

delicious. tips

If you can’t buy fresh apricots, see Eleonora’s introduction – or use tinned apricots.
The tart is best eaten within 24 hours. Store any leftovers well wrapped in  an airtight tin or plastic container.

Fancy getting a copy in print?

Subscribe to our magazine

Apricot tart

Ingredients

Method

Nutrition

delicious. tips

Upside-down apricot cake with amaretto mascarpone cream

Almond and apricot Danish pastry

Apricot and custard puffs

Apricot and almond tarte tatin

More to discover

Apricot tart

Ingredients

Method

Nutrition

delicious. tips

Or, how about...?

Upside-down apricot cake with amaretto mascarpone cream

Almond and apricot Danish pastry

Apricot and custard puffs

Apricot and almond tarte tatin

More to discover