Light and fruity this apricot tart is just the perfect summer treat!
The recipe is simple and it works with any summer fruit you like. I am a total apricot worshipper and the choice for me was obvious 🙂 The pastry is classical shortcrust, filled with ricotta, honey and almonds, topped with sweet and fragrant apricots. A piece of heaven in a tart!
1 egg yolk
pinch of salt
5 – 6 tbsp. of honey
3 egg yolks
7 – 8 apricots
Apricot jam + some amaretto – optional (but strongly recommended)
Put the flour on a clean working surface and mix with the diced butter. Use your hands and mix until you have a nice crumbly texture (this is my favourite bit). Make a well in the center and add the milk, sugar,salt and egg yolk. Combine with the flour until you have an even consistency. Form the soft dough into a ball, wrap in cling film and let it rest in the fridge for an hour or in the freezer for about 20 – 30 min.
Once the dough is nice and firm, take it out of the fridge and roll it thinly. Transfer it carefully onto a tart tray and just gently wrap the end of the pastry around the edge of the tray. Pierce the base with a fork few times, cover with foil and spread some baking beans on top. If you don’t have any, you can use any beans, lentils or even potato to prevent the pastry from rising.
Bake for 10 min at 160C, then remove the foil and bake for further 5 min.
In the meantime prepare the filling. Mix the ricotta with egg yolks and honey. Then add the almonds and mix again. Add a dash of amaretto to add an extra almonty fragrance.
Once the pastry is ready, take it out of the oven and using a sharp knife remove the leftover dough over the edge. Pour the filling in. Spread it evenly and arrange the sliced apricots on top. Carefully place the tart in the oven and bake until the filling is set – about 15min or so.
Take the tart out and let it cool down. Mix few tablespoons of jam with a dash of amaretto and brush over the tart to give it an extra glaze 🙂
Voila! Enjoy it!