Apricot Tart (Crostata di albicocche)
6-8
MEDIUM
PREP TIME
40 MINS
COOK TIME
20 MINS
TOTAL TIME
40 MINS
RECIPE PROVIDED BY
Family
PRINT
INGREDIENTS
For the sweet shortcrust pastry:
Buy ready-made or this makes a large, 32cm flan or two 24cm flans bases.
- Use a loose bottom flan tin if possible
175g (6oz) plain flour, plus extra for dusting - 75g (3oz) cold butter, cubed
- 25g (1oz) caster sugar
- 1 egg, beaten
For the filling:
- 125g unsalted butter, softened to room temperature
- 125g caster sugar
- 25g plain flour
- 125g ground almonds
- 1 large free-range egg, beaten
- 4- 8 large apricots, washed, pitted and halved (however many will fit into your tart case!)
- 60ml (4 tbsp) apricot jam
INTRODUCTION
Our apricot tart is a true taste of summer from our family’s estate in Puglia, where we’re lucky to have apricot trees that give the sweetest fruits. I first shared this recipe with Zia Lucia in Italy and it quickly became a favorite. Each year, we make the most of our abundant harvest, turning those perfectly ripe apricots into this irresistible, homemade tart. Zia Lucia loves to serve it as a special treat, and it’s now a regular in our kitchen every apricot season! It’s the perfect way it capture the essence of our farm and bring a little piece of Puglia to your table.
This apricot tart is a really simple and delicious recipe. Nothing beats a homemade apricot tart. Especially when it is made with fresh apricots. Enjoy!
METHOD
Preparing the pastry base
- Put the flour and unsalted butter into a bowl and rub together with your fingertips until it resembles fine breadcrumbs
- Mix in the sugar and a pinch of salt
- Add the egg and mix well but not over mixing as the pastry will become tough
- If it is dry, add a tablespoon of water
- Form into a ball and place into the fridge for about 30 min.
Preparing the tart:
Preheat your oven to 150ºC.
- Grease your chosen loose bottom (if possible) flan tin
- Roll out the pastry – to the thickness of a £1 coin and place in the tin.
- Aim to have a little overhanging pastry.
- Prick the base of the pastry all over with a fork.
- Line the pastry with greaseproof paper and fill with ceramic baking beans or uncooked rice.
- Blind bake the pastry in the preheated oven for 15 minutes.
- Remove the paper and beans, then return the pastry to the oven to cook for another 5 minutes.
- When cooked, trim the excess pastry level with the top of the tin.
- Set aside to cool.
- Reduce the oven’s temperature to 150°C/130°C
Preparing the frangipane
- For the frangipane filling, cream the butter, sugar, flour and almonds together in a food mixer.
- Slowly pour in the egg, while the machine is running, mixing until the ingredients are fully incorporated.
- Rest the frangipane for 5 minutes.
- Pour the filling into the pastry case and spread it evenly.
Putting the tart together
- Pour the filling into the pastry case and spread it evenly.
- Wash the apricots, cut them in half and remove the pip.
- Arrange the apricot halves on top of the filling, skin side up, covering the frangipane.
- Bake for 30 – 40 minutes or until golden
- While the tart is still warm, heat the apricot jam and brush the tart all over with it - it will make your apricots shine!
To serve
- Let the tart cool down for a few minutes, then remove it from the tin, slice and serve!
Buon appetito!
Top tips:
- If you don’t have a food processor you can rub the flour and butter with your fingertips.
- You can use jar or canned apricots if fresh apricots aren’t in season. Just make sure you dry each one carefully before placing it on the filling.
- Use the recipe and exchange the cherries for apples, pears, rhubarb, plums or berries.
Serve with a bottle of our fabulous Terre Di San Vito’s Tinto red wine.
