Apricot, almond and orange blossom tart
Prep 25 mins
Cook 30 mins
Apricots make the most beautiful tart in summer, and a simple free-form galette using shop-bought butter puff pastry, which means less fussing in the kitchen when it’s hot. The apricots can be substituted for any other seasonal fruit using the same filling and pastry here.
½ sheet of all-butter puff pastry (180g), such as Carême pastry
8 apricots, halved or quartered
2 tbsp caster sugar, for scattering
Apricot jam, warmed, to glaze
Roasted flaked almonds, to serve
Thickened cream, to serve
ALMOND-ORANGE BLOSSOM FILLING
80 g butter, softened
80 g pure icing sugar
80 g almond meal
1 tbsp orange blossom water
1. For pastry, roll the puff pastry sheet to a 20cm x 30cm rectangle, then place on a baking paper-lined tray and refrigerate to rest (30 minutes).
2. For almond cream, beat butter in a bowl until creamy, then stir through remaining ingredients and refrigerate while pastry is resting. Spread the almond filling over evenly, leaving a 1-2cm gap around the edge. Arrange apricots on top and return to fridge to rest (30 minutes).
3. Preheat oven to 200C. Scatter sugar over the tart evenly, including the pastry edge, then bake until golden-brown (25-30 minutes). Serve warm, or at room temperature, scattered with flaked almonds and ice cream, or cream on the side.
Recipe and image by Eatable.