Apricot lattice tart

A classic apricot tart topped with a beautiful lattice of buttery shortcrust pastry. Sweet, juicy apricots pair wonderfully with crisp pastry, creating a truly irresistible summer dessert. For a delicious variation, replace 100 g of the apricots with fresh raspberries. One of the highlights of this recipe is the fantastic egg-free pastry, the same pastry used in my rhubarb Tarte Tatin. Absolutely delicious!

Ingredients for the shortcrust pastry:

• 400 g plain flour
• 240 g cold butter, diced
• 120 g icing sugar
• a pinch of salt
• 5–6 tablespoons cold water

Sift the flour into a large bowl. Add the butter and rub it into the flour until the mixture resembles coarse breadcrumbs. Alternatively, prepare the pastry in a food processor. Add the icing sugar, salt and cold water, then quickly bring the dough together. Shape into a ball, flatten slightly, wrap in cling film and chill in the refrigerator for at least 1 hour.

Remove the chilled pastry from the fridge and divide it into two portions, one slightly larger than the other.

Grease a deep 25–26 cm tart tin (or a springform tin, lining the sides halfway up with pastry) and dust lightly with flour, shaking out any excess. Roll out the larger piece of pastry to approximately 3 mm thick. Use it to line the base and sides of the tin. Fill with the apricot filling (recipe below). Roll out the remaining pastry to approximately 3 mm thick and cut into strips about 2 cm wide. Arrange the strips in a lattice pattern over the filling and seal them to the pastry around the edges. Brush the pastry lattice with the beaten egg wash.

Bake at 180°C for approximately 50–60 minutes, or until lightly golden. If your oven has a bottom-heat setting, use it for the final 10–15 minutes to ensure the pastry base is fully baked and crisp.

Additional:

• 1 egg, beaten with 1 tablespoon water, for brushing
• flaked almonds (optional)

Ingredients for the apricot filling:

• 1 kg apricots, halved and stones removed
• ⅓ cup sugar
• 3 tablespoons potato starch
• 1 teaspoon vanilla bean paste or seeds from 1 vanilla pod

Place all filling ingredients into a bowl and mix until evenly combined. Fill the prepared pastry case and continue with the recipe as directed above.

Enjoy!