Caramelised apricot tart. Sounds good? That’s because it is.
I like good food but it’s rare for me to get that excited about a recipe. This is until I have come across this one and could not wait to get back home and get ready, set and bake! Little crazy? Well, probably… but still, that tart is damn good!
However, I have to warn you that few things went wrong. This was my second attempt making this tart, still not perfect but getting there. So what went wrong? Beware of soggy pastry (I left the caramelised apricots for too long on the pastry before pouring over the vanilla cream mixture), invisible apricots (they were over ripen and caramelised for too long) and curdled mixture (I wrongly assumed there should be no difference between sour cream and thick yoghurt). I have not perfected caramelising fruit yet but since I love the end result, I am not giving up.
Caramelised apricot tart
- 100 g cold butter
- 200g plain flour
- 2 egg yolks
- 2 tbsp cream (I used extra thick double cream)
- 400g apricots (not too soft)
- 100g butter
- 150g sugar
- 1 tsp vanilla extract
- 100ml cream (again, I used extra thick double cream)
- 2 eggs
- Mix ingredients for pastry using your hands or food processor, form in a ball, wrap in cling film and chill in the freezer for at least 15 minutes
- Preheat your oven to 200c
- Line tart baking dish with pastry, bake for 12-15 minutes in the oven and set aside when ready
- In the pan, melt sugar and butter on a low heat until golden and caramelised (around 15 minutes)
- Cut in half and deseed the apricots
- When the caramel mix is ready, place apricots face down in a pan and caramelise for 5 minutes
- In the meantime, in a separate dish mix the eggs, cream and vanilla extract
- Carefully take out the apricots from the pan (gas still on) and place on the prebaked pastry
- Slowly add the cream mixture to the caramel in the pan , turn off the heat and mix gently
- Pour the mixture over the apricots and bake for 30 minutes at 180 degrees