Apricot Crumble Tart – Fraser's Food

Ingredients

For the Sweet Shortcut Pastry

165g butter, softened

80g caster sugar

280g plain flour, plus extra to dust

1 free-range egg yolk, lightly beaten with 1 tbsp water

For the Apricot Compote

250g tinned apricots, diced

Juice and zest of 1 lemon

1 vanilla pod

3 tbsp golden caster sugar

2 tbsp juice from tinned apricots

For the Amaretto Apricots

600g tinned apricot halves, drained weight

3 tbsp golden caster sugar

2 tbsp Amaretto

2 tbsp corn flour

For the Crumble Topping

100g ground almonds

100g plain flour

50g soft light brown sugar

120g butter, diced

30g flaked almonds

2 tbsp honey

Method

Use a 25cm loose-bottommed tart tin.

Begin by making the pastry. Put the flour, sugar and butter in a food processor and pulse blend until the mixture is combined and resembles breadcrumbs. Add the egg yolk and water and pulse again to bring together.

Tip the dough onto a lightly floured surface and shape into a ball. Flatten gently into a disc, then wrap in cling film and chill in the fridge for 1 hour.

Meanwhile, make the compote. Put the diced apricots into a small saucepan with the caster sugar and apricot juice. Scrape the seeds from the vanilla pod and add to the pan, along with the pod. Grate in the zest of the lemon, squeeze in the juice and place over a medium high heat. Bring to the boil, and then simmer for 15 minutes or until the compote has a jammy consistency. Remove from the heat and leave to cool completely.

Make the Amaretto apricots by placing all the ingredients into a bowl and mixing well. Set aside.

To make the crumble topping, put the flour, ground almonds and butter into a mixing bowl and rub together with your fingertips until the mixture resembles breadcrumbs. Add in the sugar and mix well to combine. Set aside.

When you are ready to assemble your tart, preheat the oven to 180C fan.

Remove the pastry from the fridge, and lightly dust your work surface with a little flour. Unwrap the pastry, dust with a little more flour and roll it out into a 28cm circle.

Use the pastry to line a 25cm tart tin, working quickly and pressing the pastry into the edges of the tin. Roll a rolling pin over the top of the tin, pressing firmly to trim the edges. Prick the base of the pastry tart with a fork and place back into the fridge, loosely covered, for 20 minutes to chill.

Line the pastry case with baking parchment and then fill with baking beans. Place onto a baking sheet and bake for 15 minutes until the pastry is just beginning to colour.

Remove the tray from the oven and lift out the baking beans and baking parchment. Return the tart case back to the oven for another 8 -10 minutes until the pastry is lightly golden all over.

Remove the tart from the oven and leave to cool for about 20 minutes.

Reduce the oven to 170C fan.

Spoon the apricot compote into the base of the tart case, and then spoon the Amaretto apricots on top of the compote. Sprinkle with the crumble mixture, squeezing clumps together in your fingers to create texture, and then sprinkle the flaked almonds on top. Drizzle over the honey.

Pop the tart back into the oven for 35-40 minutes or until the crumble topping is golden brown. Leave to cool slightly before removing from the tin. Cut into wedges and serve with crème fraiche alongside.

Tinned apricots are great to use all year round, but if fresh apricots are in season, use those instead. Just add water in place of the apricot juice when making the compote.