Ingredients
| ROUGH PUFF PASTRY | |
| 1 teaspoon salt | |
| 160ml cold water | |
| 300g cold butter, cut into 2cm cubes | |
| 450g plain flour | |
| ALMOND FILLING | |
| 165g unsalted butter, room temperature | |
| 135g icing sugar | |
| 2 eggs | |
| 165g ground almonds | |
| 15g cornflour | |
| ¼ teaspoon salt | |
| 1 teaspoon vanilla paste | |
| 20ml dark rum (optional) | |
| APRICOT MARMALADE | |
| 30g unsalted butter | |
| 300g apricots, cut into 1cm dice | |
| 40g brown sugar | |
| 5g cornflour | |
| 1 teaspoon lemon juice | |
| ALMOND CRUMBLE | |
| 30g ground almonds | |
| 20g sliced almonds | |
| 30g icing sugar | |
| 20g plain flour | |
| 35g cold unsalted butter, cut into 1cm dice | |
| ¼ teaspoon flaky salt | |
| TO ASSEMBLE | |
| 8 fresh apricots, cut into wedges | |
| icing sugar | |
| fresh thyme (optional) |
A seasonal tart built on the balance and texture of buttery rough puff pastry with creamy almond filling, warm apricot and a crunchy almond crumble. This tart is best enjoyed when apricots are at their peak. You can warm it up and serve with a scoop of ice cream.
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Instructions
| 1. | ROUGH PUFF PASTRY |
| 2. | Dissolve the salt in the water. |
| 3. | Put the butter and flour into a bowl, and toss the butter through the flour, lightly pressing to coat. |
| 4. | Add the salt water and bring together into a rough dough (the dough will look very coarse at this stage). |
| 5. | Chill for 30 minutes. |
| 6. | Roll into a rectangle 1cm thick, then fold into thirds, and rotate 90 degrees. |
| 7. | Repeat three more times (the butter cubes will be slowly flattened in each fold to create the laminated layers). |
| 8. | Wrap the dough in plastic wrap and chill in the fridge for 1 hour until firm. |
| 9. | ALMOND FILLING |
| 10. | Cream the butter and sugar. |
| 11. | Add the eggs one at a time. |
| 12. | Fold in the remaining ingredients until smooth. |
| 13. | APRICOT MARMALADE |
| 14. | Melt the butter in a medium-sized pot then add apricots and sugar. |
| 15. | Cook for 10 minutes. |
| 16. | Mix the cornflour with the lemon juice. |
| 17. | Add that into the marmalade and cook for 5 minutes until thickened. |
| 18. | Cool completely. |
| 19. | ALMOND CRUMBLE |
| 20. | Rub all ingredients together until crumbly. |
| 21. | TO ASSEMBLE |
| 22. | Heat the oven to 170°C. |
| 23. | Roll the pastry to ½cm thick and line a 25cm tart tin. |
| 24. | Prick the base. |
| 25. | Blind bake for 15 minutes weighing the pastry with pie weights (or dry beans, or rice). |
| 26. | Remove the pie weights. |
| 27. | Fill the tart with the almond filling and spread the apricot marmalade on top. |
| 28. | Bake for 20 minutes. |
| 29. | Top with apricot wedges and almond crumble. |
| 30. | Bake for a further 20–30 minutes until cooked. |
| 31. | To test, insert a skewer in the middle of the tart – if it comes out with a few wet crumbs, it is done. |
| 32. | Cool before removing from the tin. |
| 33. | Dust with icing sugar and garnish with fresh thyme leaves, if using. |
Recipes & food styling Kristy Sze Photography Tony Nyberg