Perfect in the summertime when fresh apricots are plentiful, this tart is a blend of sharp apricot, raspberry and sweet clafoutis-like filling. Another of our favourite french tarts.
Apricot and Raspberry Tart
- 250g Plain flour, plus extra for dusting
- 120g Unsalted butter, diced, plus extra for greasing
- 100g Caster sugar
- 1 Free range egg yolk
- 50ml Ice cold water
- Pinch of fine salt
- 320g Fresh ripe apricots
- 50g Fresh raspberries
- 2 Free-range eggs, at room temperature
- 200ml Whipping cream
- 2 tbsp Cornflour
- 75g Caster sugar, plus extra for sprinkling
- Half a teaspoon almond extract
- Icing sugar, for dusting
- For the pastry, place the flour in a bowl or on a work surface. Make a well in the centre and add the butter pieces and sugar. Rub the butter into the flour using your fingertips to create a sandy texture.
- Make a well in the centre of the crumbs and add the salt, egg yolk and water. Bring the dry ingredients from the outside in and bring together to form a smooth ball of dough. Knead a little to combine and wrap in cling film. Chill in the fridge for at least an hour.
- Preheat the oven to 200C and grease a 20cm tart ring or loose bottomed cake tin set on an ovenproof tray lined with silicone/greaseproof paper.
- Dust the work surface with a little flour and roll the dough out into a circle larger than the tart ring around 5mm in thickness. Roll the pastry back over the pin and lay over the tin with excess pastry overhanging. Gently tuck the pastry flush to the edge of the tin. Place a circle of greaseproof paper onto the pastry and fill with baking beans or rice. Bake in the oven for 20 minutes.
- Remove the beans and greaseproof paper and return the pastry to the oven for 5 minutes or until lightly golden.
- Beat together the eggs and cream in a bowl with a whisk. In a separate bowl combine the cornflour and sugar. Add half the cream mixture to the cornflour and whisk until smooth before adding the rest. Finally whisk in the almond extract.
- Slice the apricots into half and remove the stone. Place the halves cut-side down in the pastry case and sprinkle over the raspberries. Pour in the cream mixture to the top of the pastry case and bake in the oven for 45 minutes to an hour until golden and set.
- Cool in the tin and remove any excess pastry using a serrated knife. Remove the ring and dust with icing sugar before cutting into slices.
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