Name: Apricot tart with brown sugar & cinnamon pastry
Cook time: 35 min
Total time: 1 h 30 min
Yield: 8
Cuisine: British
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 apricot halved and stoned; 1 tbsp demerara sugar

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Apricot tart with brown sugar & cinnamon pastry

Apricot tart with brown sugar & cinnamon pastry

Mary Cadogan

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Serves 6 - 8

More effort

Prep: 25 mins

Cook: 35 mins

Plus chilling

A star rating of 4.7 out of 5.6 ratingsRate

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Serve this when you have a crowd to feed, with vanilla ice cream or slightly sweetened mascarpone

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Ingredients

Nutrition

Units:

MetricUS

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 apricot

halved and stoned
1 tbsp demerara sugar

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Nutrition: per serving

kcal311
fat16g
saturates9g
carbs40g
sugars20g
fibre2g
protein4g
salt0.31g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Put the flour and cinnamon in a food processor, then add the butter. Process to make fine crumbs. Reserve 2 tbsp of the sugar, then add the remainder and briefly mix. Add the egg yolk and 1 tbsp water, then pulse to make a firm dough. Turn out onto a lightly floured surface and briefly knead. Wrap in cling film and chill for 30 mins.
step 2

Toss apricots in the reserved sugar. Roll out pastry on a sheet of baking parchment to a roughly 30cm round. Slide the paper and pastry onto a large baking sheet. Sprinkle the central 20cm with the polenta, then cover with apricot halves, cut sides up. Flop edges of the pastry over the apricots, leaving the centre uncovered. Lightly beat egg white and brush over the pastry. Sprinkle with remaining sugar, then bake for 30-35 mins until the pastry is crisp and the apricots tender.

Recipe from Good Food magazine, August 2009

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A star rating of 4.7 out of 5.6 ratings

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