Blushing apricots for a buxom tart

IMG_7912-1Alsace doesn’t really do apricots – it’s not usually hot enough to ripen them up here, tho this year would certainly be the exception. At the moment ours are coming from the south of France. Or if I nip over the border to Basel I can find apricots from the Valais, Switzerland’s southernmost, sunbaked alpine canton which produces spectacularly sweet and flavoursome fruit (terrific wine too).

Even if your apricots are a little hard and quite sharp, a tart will make the best of them (though not much will rescue the wild and woolly ones). Try this one.

Serves 6

1 x 230g ready-rolled round of puff pastry
900g-1 kg apricots
4 tablespoons sugar
a handful of strawberries or redcurrant sprays
icing sugar to dust the tart
lavender flowers to garnish

  • Lay a piece of non-stick baking paper on a baking sheet (don’t use the pastry paper – it burns in the oven)
  • Unroll the pastry, lay it on the baking paper, turn in the edges 2 cm to make a border and press the edges all round with the back of a fork
  • Prick the pastry inside the border with a fork and put it in the fridge
  • Cut the apricots in half, remove stones, then cut in quarters
  • Put fruit in a bowl, sprinkle with sugar and leave for an hour or so, shaking the bowl now and then to distribute the sugar evenly
  • Hull the strawberries, wash them, cut in quarters if large; wash the redcurrants (leave them on the stalks)
  • Heat the oven to 200oC
  • Lift the apricots out of their juice and arrange them over the pastry – pack’em in tightly, overlapping and sitting them up a bit (you may not be able to fit in the full kilo, but do your darndest – the tart should be a buxom one)
  • Add the apricot juices to the strawberries or redcurrants, mix gently and put them in the fridge
  • Bake the tart in the lowest part of the oven (to ensure the pastry cooks through) for 25-35 minutes (depends on your oven) – the pastry edge should be golden, the underside too (lift it up a bit to see) and the apricots should be starting to brown a little at the points
  • Remove tart from the oven and let it cool on a rack
  • When cool, sprinkle the tart with quartered strawberries or redcurrant sprays and icing sugar and scatter a few lavender flowers on top
  • Serve the tart with ice cream


2 thoughts on “Blushing apricots for a buxom tart

  1. This sounds wonderful! I will try it with the Mexican apricots in season now. All the best Frances

    Sent from my iPod

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