Award-winning chef-patron Pascal Canevet, of the celebrated Maison Bleue, in Bury St Edmunds, shares a delicious summer recipe
A French classic there’s nothing better than homemade tarte aux apricot and this recipe combines a firm favourite: almond frangipane. The apricots this year are simply delicious, I can’t resist them!
Use fresh apricots, the smaller the better. It’s a quick and easy dessert – perfect for al fresco entertaining and good for picnics, too. It’s a summer winner!
This is a rustic dish, a family recipe passed down from generations. Keep the presentation simple – it’s a dish to be shared and enjoyed. Make a couple for a group of friends and be generous with your portions: they’ll all want more!
"A delicious, melt in the mouth, spoonful of sunshine"
PASCAL CANEVET’S APRICOT TART
This beautiful tart should be eaten within 24 hours and is best served at room temperature
Prepare 45 mins
Cook 30 mins
Ingredients for the pastry:
125g diced salted butter
250g plain flour
125g icing sugar
1 free range egg
Ingredients for the almond filling:
1kg apricots, washed and stoned
100g diced unsalted butter
100g ground almonds
100g icing sugar
20g plain flour
40ml whipping cream
2 free range eggs
Preheat the oven to 180C
To make the pastry:
Briefly combine the flour and butter together in a food processor until it resembles crumbs.
Add the icing sugar, the egg and 1tsp of cold water and process until the mixture makes a soft dough.
Roll the pastry out on a floured surface then transfer to your tart pan. Prick lightly all over with a fork and blind bake in the oven for 7 minutes until the dough is slightly set. Remove from the oven and leave to cool.
For the filling:
Cut the apricots into quarters and set aside.
Place the diced butter, icing sugar, flour and cream in a food processor and pulse until they blend together. Mix in the eggs, then add the ground almonds. Set the mixture aside to rest for 30 minutes.
Spoon the almond filling evenly over the base of the pastry and neatly arrange the apricots quarters in a circle working towards the middle.
Place the tart in the oven and bake for around 30 minutes. Remove from the oven and leave to cool.
For the decoration:
Brush some apricot jam over the top of the tart to glaze.
Use a tart pan with a removable bottom!
Pascal Canevet is chef-patron of award-winning Maison Bleue, an intimate fine-dining restaurant serving a modern French menu
Churchgate Street, Bury St Edmunds
Read moreFood and Drink
More by this authorPascal Canevet