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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!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the shortcrust pastry:<\/span><\/p>\n

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• 400 g plain flour<\/li>\n
• 240 g cold butter, diced<\/li>\n
• 120 g icing sugar<\/li>\n
• a pinch of salt<\/li>\n
• 5\u20136 tablespoons cold water<\/li>\n<\/ul>\n

  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.<\/p>\n

  Remove the chilled pastry from the fridge and divide it into two portions, one slightly larger than the other.<\/p>\n

  Grease a deep 25\u201326 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.<\/p>\n

  Bake at 180\u00b0C for approximately 50\u201360 minutes, or until lightly golden. If your oven has a bottom-heat setting, use it for the final 10\u201315 minutes to ensure the pastry base is fully baked and crisp.<\/p>\n

  Additional:<\/span><\/p>\n

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  • 1 egg, beaten with 1 tablespoon water, for brushing<\/li>\n
  • flaked almonds (optional)<\/li>\n<\/ul>\n

    Ingredients for the apricot filling:<\/span><\/p>\n

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    • 1 kg apricots, halved and stones removed<\/li>\n
    • \u2153 cup sugar<\/li>\n
    • 3 tablespoons potato starch<\/li>\n
    • 1 teaspoon vanilla bean paste or seeds from 1 vanilla pod<\/li>\n<\/ul>\n

      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.<\/p>\n

      Enjoy!<\/p>\n

      <\/p>\n

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       <\/p>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      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. <\/p>\n","protected":false},"author":1,"featured_media":5134,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,35],"tags":[136,330],"duration":[],"tag_group":[],"class_list":["post-5131","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","category-tarts-and-tartlets","tag-almonds","tag-apricot"],"acf":[],"yoast_head":"\n