The best delicious Fresh Apricot Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fresh Apricot Tart recipe today!
Hello my friends, this Fresh Apricot Tart recipe will not disappoint, I promise! Made with simple ingredients, our Fresh Apricot Tart is amazingly delicious, and addictive, everyone will be asking for more Fresh Apricot Tart.
What Makes This Fresh Apricot Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fresh Apricot Tart.
Ready to make this Fresh Apricot Tart Recipe? Let’s do it!
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-PASTRY-
225 g Plain flour
175 g Butter
1 pn Salt
2 ts Icing sugar
A little beaten egg or egg
-yolk and water
; to bind
APRICOT GLAZE
6 tb Apricot jam
Freshly squeezed lemon juice
FILLING
8 Fresh apricots; up to 10
2 lg Or 3 small eggs
2 tb Caster sugar
1 ts Pure vanilla essence
300 ml Cream
Preheat the oven to 180C/350F/gas 4. Make the shortcrust pastry in the
usual way and leave to relax in a refrigerator for 1 hour. Roll out the
pastry and line a tart tin (or tins) with a removable base and chill for 10
minutes. Line with kitchen paper and fill with dried beans. Bake blind in a
preheated oven for 15-20 minutes. Remove the paper and beans. Paint the
tart base with a little egg wash and return to the oven for 3-4 minutes.
Leave to cool.
In a small stainless-steel saucepan, melt the apricot jam with a squeeze of
lemon juice, push the hot jam through a sieve and then brush the base of
the tart with a little of the glaze.
Halve the apricots and remove the stones. Arrange one at a time cut-size
upwards inside the tart, the apricots should slightly overlap in the
inside.
Whisk the eggs well with the sugar and vanilla essence, then add the cream.
Pour this mixture over the apricots and bake in the preheated oven for 35
minutes. When the custard is set and the apricots are fully cooked, brush
generously with the apricot glaze and serve warm with a bowl of softly
whipped cream.
Yields
12 servings
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