Apricot tart with brown sugar & cinnamon pastry

Latest comments and suggestions

• Frantic Flapjack

  17 August 2009

  Frantic Flapjack rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Subscriber in France

  24 June 2011

  Subscriber in France rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nyclondoner

  10 June 2012

  Nyclondoner rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/11790/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 200g plain flour , plus extra for dusting
• 2 tsp cinnamon
• 140g cold butter , cut into small chunks
• 85g light muscovado sugar
• 1 egg , separated
• 1 tbsp polenta
• 700g apricots , halved and stoned
• 1 tbsp demerara sugar

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 25 mins

Cook 35 mins

Ingredients

• 200g plain flour , plus extra for dusting
• 2 tsp cinnamon
• 140g cold butter , cut into small chunks
• 85g light muscovado sugar
• 1 egg , separated
• 1 tbsp polenta
• 700g apricots , halved and stoned
• 1 tbsp demerara sugar

311 kcalories, protein 4.0g, carbohydrate 40.0g, fat 16.0 g, saturated fat 9.0g, fibre 2.0g, sugar 20.0g, salt 0.31 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.