It's pie season again! I have to confess that I have been thinking about pies for a while now. And although this recipe is not exactly a pie (in fact, it's a tart) the directions are fairly similar.
You may think it's a little bit complicated just by the looks of it. It's not. Really, once you have made the pie crust, it's a matter of ten minutes to assemble this beauty.
It's slightly juicy but not messy at all, in fact, as you can see in the photo below, you can slice it very neatly!
Apricot Tart
Pie crust ingredients (for a 23 cm tart pan)
- 150g flour
- ½ tsp salt
- 30mL olive oil
- 60g butter (cold)
- 40ml water (very cold)
Pie crust directions
- In a large bowl, mix flour and salt. Add olive oil slowly while stirring (manually).
- Slice the cold butter, add it to the mix and blend. Bear in mind that there need to be small portions of butter in the dough.
- Add water little by little, stirring until the dough forms a ball.
- Roll the ball, fold in three parts (like you would do with a letter) and afterwards fold into three more. Wrap it in plastic wrap and store in the fridge for an hour.
- Grease the tart pan with some butter and sprinkle with flour.
- When the hour has past, roll the dough again, reaching a diameter 5 cm larger than the tart pan. Line the pan with the dough and prick with a fork. Refrigerate again while you prepare the filling.
Filling ingredients
- 350g apricots, pitted
- 50g brown sugar
- ½ tsp cinnamon
Directions
- Pre-heat the oven at 220ºC (428ºF).
- Slice the apricots into 1cm wide wedges and place them on the tart pan, following the line of the circumference.
- In a small bowl, mix sugar and cinnamon. Sprinkle the mixture over the apricots.
- Bake at 220ºC (428ºF) for ten minutes, lower the temperature to 175ºC (347ºF) and bake for 40 minutes, or up until the crust is slightly golden.
Here is the free pdf to download: Apricot Tart
Anna
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