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Award-winning chef-patron Pascal Canevet, of the celebrated Maison Bleue, in Bury St Edmunds, shares a delicious summer recipe


By Pascal Canevet


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 (14272136)
PASCAL CANEVET’S APRICOT TART (14272136)

PASCAL CANEVET’S APRICOT TART

This beautiful tart should be eaten within 24 hours and is best served at room temperature

Serves 8-10

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.

TOP TIP:

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

maisonbleue.co.uk/01284 760623



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