Apricot tart with brown sugar & cinnamon pastry

Apricot tart with brown sugar & cinnamon pastry

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(3 ratings)

Prep: 25 mins Cook: 35 mins Plus chilling

More effort

Serves 6 - 8
Serve this when you have a crowd to feed, with vanilla ice cream or slightly sweetened mascarpone

Nutrition and extra info

Nutrition:

  • kcal311
  • fat16g
  • saturates9g
  • carbs40g
  • sugars20g
  • fibre2g
  • protein4g
  • salt0.31g
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Ingredients

  • 200g plain flour, plus extra for dusting
  • 2 tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 140g cold butter, cut into small chunks
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g light muscovado sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 egg, separated
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp polenta
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 700g apricot, halved and stoned
    Apricots

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 1 tbsp demerara sugar

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the flour and cinnamon in a food processor, then add the butter. Process to make fine crumbs. Reserve 2 tbsp of the sugar, then add the remainder and briefly mix. Add the egg yolk and 1 tbsp water, then pulse to make a firm dough. Turn out onto a lightly floured surface and briefly knead. Wrap in cling film and chill for 30 mins.

  2. Toss apricots in the reserved sugar. Roll out pastry on a sheet of baking parchment to a roughly 30cm round. Slide the paper and pastry onto a large baking sheet. Sprinkle the central 20cm with the polenta, then cover with apricot halves, cut sides up. Flop edges of the pastry over the apricots, leaving the centre uncovered. Lightly beat egg white and brush over the pastry. Sprinkle with remaining sugar, then bake for 30-35 mins until the pastry is crisp and the apricots tender.

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Comments (3)

nyclondoner's picture
5

This was delicious and its rustic look was perfect for me, since I always seem to mess up tart crusts. I added blueberries, which I highly recommend, since the sweetness of the blueberries offsets the tartness of the apricots really well.

saureljanet's picture
5

Definitely 5 stars for me. I go back to this recipe every summer. It is rich, crunchy and deliciously juicy when apricots are in season. Even if pastry is slightly difficult to handle, its rustic appearance makes this easily forgivable.

Frantic Flapjack's picture
3

This was pleasant to eat, but the apricots were sooo expensive - £5.14 for 700g!!! Really not worth the cost. Also, I made the tart the day before and when I came to serve it, it looked a bit tired.

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