Apricot Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the frangipane:</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">100g ground almonds</li><li class="ingredients-single-item">25g plain flour</li><li class="ingredients-single-item">½ tsp almond extract (optional)</li><li class="ingredients-single-item">For the apricot topping:</li><li class="ingredients-single-item">8-10 ripe apricots, halved and pitted</li><li class="ingredients-single-item">50g caster sugar</li><li class="ingredients-single-item">100ml water</li><li class="ingredients-single-item">1 vanilla pod, split (or 1 tsp vanilla extract)</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">3 tbsp apricot jam</li><li class="ingredients-single-item">1 tbsp water</li><li class="ingredients-single-item">For serving (optional):</li><li class="ingredients-single-item">Icing sugar for dusting</li><li class="ingredients-single-item">Fresh thyme leaves</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Electric mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. If using a food processor, pulse the flour, salt and butter until the mixture resembles breadcrumbs. Alternatively, rub the butter into the flour using your fingertips. The key is to work quickly to prevent the butter warming up - cold butter creates those essential flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir in the icing sugar, then add the egg yolk and just enough ice-cold water to bring the dough together into a ball. Don't overwork it - minimal handling ensures a tender crust. Flatten into a disc, wrap in cling film and chill for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare your apricots. In a wide saucepan, combine the water, sugar, and vanilla. Bring to a gentle simmer until sugar dissolves. Add the apricot halves and poach gently for just 1-2 minutes - you want them slightly softened but still holding their shape. Remove with a slotted spoon and let cool on a plate. Reserve a few tablespoons of the poaching liquid for later.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your tart tin with some overhang. Carefully drape the pastry over your rolling pin to transfer it to the tin, then gently press it into the corners without stretching it. Trim the excess leaving a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the base is dry and pale golden. The bottom should look set but not browned. If you notice any small cracks, brush with a little beaten egg to seal. Reduce oven temperature to 170°C (150°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the frangipane, cream together the butter and sugar until pale and fluffy - this aerates the mixture for a light texture. Beat in the eggs one at a time, adding a spoonful of the ground almonds if the mixture begins to curdle. Fold in the remaining ground almonds, flour, and almond extract if using, until just combined. The frangipane should be soft and light, not dense.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spread the frangipane evenly into the pastry case. Arrange the poached apricot halves cut-side up on top, gently pressing them slightly into the frangipane. They'll sink a little during baking, so don't press too firmly. Leave space between each apricot as the frangipane will puff up around them.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake the tart for 30-35 minutes until the frangipane is golden brown and set. It should have a slight wobble in the center when gently shaken, but a skewer inserted into the frangipane should come out clean. If the tart browns too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the tart bakes, prepare the glaze by warming the apricot jam with water until melted and smooth. When the tart comes out of the oven, immediately brush this glaze over the apricots and exposed frangipane for a professional sheen and added flavor. This also helps preserve the moisture in the apricots.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the tart to cool in the tin for 15 minutes before carefully removing to a wire rack to cool completely. The flavors will develop and the filling will set properly as it cools. Before serving, dust with icing sugar if desired and scatter with a few fresh thyme leaves for a sophisticated herbal note that complements the sweet-tart apricots beautifully.</li></ol>