Tarte Aux Abricots (Apricot Tart)
This Tarte aux Abricots (Apricot Tart) with a crumbly, buttery crust and sweet apricot filling is one of the most popular desserts in France.
Ingredients
- 2 oz unsalted butter
- 4 oz plain flour
- 1/2 oz sugar
- 1 egg yolk
- 14 oz can apricot halves in natural juice
- 3 floz double cream
- 1 egg
- 1 tbsp caster sugar
- few drops vanilla essence
Instructions
- Rub the butter into the flour until the mixture resembles breadcrumbs.
- Stir in the sugar and then the egg yolk and enough cold water to bind. Knead lightly.
- Wrap in non PVC film and chill for 30 minutes.
- Roll out and use to line an 8 inch (20 cm) fluted flan tin. Prick well with a fork. Bake blind at Mark 5 (190°C) 375°F for 15 minutes.
- Arrange the apricots, cut side uppermost, on the pastry.
- Bake at Mark 4 (180°C) 350°F for 25 minutes.
- Beat the cream with the egg, sugar and vanilla essence, pour over the fruit and cook for a further 10 minutes.
- Serve warm or cold.
Calories: 385 kcal
Carbohydrates: 40 g
Protein: 7 g
Fat: 23g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 151 mg
Sodium: 29 mg
Potassium: 328 mg
Fiber: 3 g
Sugar: 16 g
Vitamin A: 2716 IU
Vitamin C: 10 mg
Calcium: 47 mg
Iron: 2 mg