Raymond Blanc’s apricot and almond tart
- Published: 5 Aug 22
- Updated: 25 Mar 24
Raymond Blanc shares his recipe for the perfect apricot tart. A crisp pastry shell is filled with delicate almond cream and sweet apricot slices.
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Serves 4-6 -
Hands-on time 30 min, plus 1 hour chilling. Cooking time 35 min
Nutrition
- Calories
- 370kcals
- Fat
- 22.4g (10.8g saturated)
- Protein
- 7.2g
- Carbohydrates
- 31.2g (15.1g sugars)
- Fibre
- 1.8g
- Salt
- 0.1g
delicious. tips
Don’t waste it: This recipe makes enough pastry for 2 pastry cases. Wrap the excess pastry in cling film and store in the freezer for another day.
Easy swaps: Other stone fruit such as plums, nectarines or peaches work well here.
You can cook the tart up to a day in advance of serving – keep it covered in the fridge and bring it to room temperature before slicing
Tossing fruit with sugar is a process known as maceration, which intensifies the flavour and softens the texture. The sugar draws out the juices to create a syrup. This is especially useful if your fruit is slightly underripe. Professional chefs often use tart rings as they let the pastry base cook on the hot tray, giving a crisp finish. A regular tart tin on a hot tray works well too.