When I was first arrived at my Grandfather’s house last month I was full of good culinary intentions. I told myself that staying two weeks with him would be the perfect opportunity to brush up on my French cooking, bake lots of treats and take loads of photos for the blog in the process. All of this whilst listening to Serge Gainsbourg and Brigitte of course. In short: I was ready to get my French on.
Of course, all these great intentions went out the window within the first 48 hours. After all, who’s got time to bake when the sun is shining, you’re catching up with people you haven’t seen in ages, and it’s 35+ degrees in the kitchen? I don’t know what I was thinking really. I blame Melbourne’s dreadful winter for my temporary memory loss.
I did however manage to make this one apricot and almond tart and not to brag or anything but it was pretty delicious and dare I say, worth a hundred unbaked tarts. ;)
I made my pie using ripe apricots from the local markets but I think tinned apricots would work just as well to be honest – as long as you thoroughly drained them first (no one likes a soggy tart). And if you live in the southern hemisphere like me, I’m also pretty sure winter-y fruits such as pears would also work a treat!
Bon appétit xx
Apricot Almond Tart
1 sheet frozen shortcrust pastry, thawed but still cold
800g ripe apricots, cleaned, pitted, and cut into quarters (or halves)
2 large eggs
1/2 cup caster (white) sugar
1/4 cup ground almonds
3/4 cup creme fraiche (or thickened cream)
2 tbs slivered almonds (optional)
1 tbs icing sugar (optional)
Pretty shortcut: use ready made pastry cases and skip to step 2 in the recipe!
1. Pre-heat the oven to 180 C.
2. Blind bake the pastry: fit the pastry sheet into a pie dish. Line the pastry with baking paper and fill with uncooked rice or baking beans. Bake for 10-12 min. Remove from the oven and discard the rice and baking paper. Leave to slightly cool for 5min.
3. Arrange the apricot pieces over the pastry base.
4. In a medium sized bowl, whisk together the eggs, sugar, cream and ground almonds until well combined. Pour the mixture over the apricots and sprinkle with slivered almonds.
5. Bake for 30-35min until the custard topping is set and lightly golden. Leave to slightly cool and dust with icing sugar just before serving.