Apricot and rosemary Tart

Choose the best apricots for this aromatic tart.

 

For 8 people: Shortcrust pastry: 250g pl flour 125g chilled butter 65g chillmed water 2 pinches of salt 1 flan tin 30cm diameter Filling: 20 à 22 apricots A few rosemary leaves 3 tbsp caster sugar

 

 

 

 

 

 

 

 

 

 

 

 

 

• Put the flour and salt in a large bowl and mix well
  
• Add the butter cut into small pieces and crumble into the flour till you have a semolina-like  consistency.
• Pour in the chilled water and mix quickly.
• Knead the dough, flattening and reforming it with the heel of your hand.  Repeat 3 or 4 times till it forms a smooth ball.
• Cover the dough with clingfilm to stop it drying out, and chill for 30mins.
• Preheat oven to 200°.
• Roll out pastry and use to line the buttered flan tin, pressing it firmly against the sides of the tin.
• Rinse and stone the apricots, and lay cut side up on the pastry base, packing them tightly together.  Arrange the rosemary leaves on top and underneath the apricots  (these will flavour the apricot juices) then sprinkle the caster sugar over the top.
• Cook the tart on the highest shelf of the oven for about 40 mins, and, depending on your oven, keeping an eye on it during the cooking.  Check whether the base is cooked by lifting it up with a fork.
• This tart can be eaten warm or cold.

 

 

 

Variation  :  Substitute pears for the apricots;  rosemary brings out the flavour in both these fruits.