Apricot tart with a corner of white nectarine

Hearty, rustic dishes are sometimes fun to make, especially since much of a pastry chef’s time is devoted to finishing desserts with a touch of elegance and finesse. School has started, so I’ll have plenty of fun photos devoted to my hopefully “too-beautiful-to-eat” desserts… but for now: a toast to home-cooking. Apricots were running scarce in my kitchen the day I made this tart, so I finished it with white nectarines.

Proportions for this recipe all depend on you. This tart would be misunderstood with exact measurements. Do it by feel and have fun!

Recipe for rustic apricot tart:

for the pâte brisée (pastry crust):

about 250 g flour
about 100g cold butter
pinch of salt
bit of cold water
optional: 1 egg (for a slightly stronger crust)

Verse the flour and salt into a bowl and add the cold butter, sliced into bits. Mix with your fingertips until the butter-flour mixture ressembles sand. Add just enough cold water so that the dough sticks together and you can form a ball. This is the moment to add your egg if using. Wrap in plastic wrap and put in the fridge for at least one hour. Afterwards, roll out onto a lightly floured surface and press into a pie tin. Prick the bottom with a fork. Place back in the fridge until ready to put in the oven.

for the filling:

about 800 g of apricots
about 100g butter, melted
2 eggs
about 75g sugar
some almond or hazelnut powder
some vanilla extract
some honey
some rum

Preheat the oven to 210°C or 400°F. Cook the crust (empty or filled with baking beans) for about 10 minutes.

Slice the apricots in half, remove the seed, and place the halves, flat side down, onto the crust.

Mix the melted butter with the sugar and add the eggs. Mix well, then add the rest of the ingredients and mix well. Pour over the apricots and put your tart in the oven for about 40 minutes. If it has a tendance to brown too quickly, lower the oven temperature to 180°C or 350°F. Remove and allow to cool on a cooling rack.

For an extra touch, or to help your tart conserve for a few extra days, melt a little apricot jam or jelly. Using a pastry brush, brush a fine layer onto the tart, just enough to make it shine.

Serve warm or cold.


One comment

  1. That looks incredible. The way the peaches and apricots combine with the crust reminds me of my mom’s coffee cake with peaches on the bottom. I think I’ll try to make your tart. Thanks for the beautiful pictures and wonderful recipes.

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