Apricot tarte

Apricots were on sale this week and I bought a big pile.

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Apricots are one of the few fruit I prefer cooked to eating fresh (or the only one? Can’t think of another example). My first apricot recipe (I have a pile of them) is for a basic apricot fruit tarte. It is from Saisonküche (German for Seasonal Kitchen).
For the pastry I mixed 250g flour, 1/2 a teaspoon of salt and 125g cold butter until it had a crumbly consistency. I then added 0.8dl cold water.

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The pastry then needed to rest in the fridge for at least 30 minutes.
In the meantime I sliced and destoned the apricots.

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When the pastry was ready I rolled it out to about 3mm and laid it in a tarte tin.

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I pricked the bottom with a fork, sprinkled 2 tablespoons of ground almonds on top and laid out the apricot halves.

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Finally I mixed the custard topping using 250ml cream, 3 eggs and 50g sugar. You could add vanilla sugar or cinnamon for additional sweetness/taste. Then I poured the custard mix onto my tarte.

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After 50 minutes in the oven at 180C (bottom heat to achieve a crispy and not soggy bottom) the tarte was baked to perfection.

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To add something special I brushed the hot apricots with Irish Mist gelée.

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Of course the proof of the tarte lies in its eating.

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And it passed the test brilliantly! This is a great basic recipe to use as a starting point for experiments with both the pastry (add herbs for example?) and the topping (different fruit, custard with a twist…).

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