Apricot & Lemon Thyme Tart
Fresh apricots have such a short but sweet season. I like the fact that they are almost impossible to find the rest of the year. They seem to represent those golden days at the height of summer. While apricots are in abundance, I often have them poached with vanilla for breakfast, baked with a drizzle of honey or maple syrup or add them to cakes and pastries. If beautifully ripe and sweet, I will happily eat them just as they are.
The French have a particular fondness for apricots. At this time of year, the local markets have stalls pilled high with baskets of pale lemon, orange and pink hued fruit. Of course they also know how to make a good tart, especially a Tarte aux Abricots, a thing of beauty when made well. This is my somewhat rustic and less sophisticated version. I am not sure whether the French would approve the addition of lemon thyme, but it does go beautifully with the apricots, adding delicate citrus notes. I realise that it seems lazy to be using ready made puff pastry. You can of course make your own, if you have the time and patience. If not, use a good quality all butter puff pasty. No one will notice or complain, I promise you
Apricot & Lemon Thyme Tart
Prep time: 15 mins
Cook time: 1 hour 20 mins
Total time: 1 hour 35 mins
Serves: 8
Ingredients
plain flour, for dusting
500g block of all butter puff pastry
700g fresh apricots
140g butter
100g golden caster sugar
140g ground almonds
1 large egg
zest of one unwaxed lemon
1 tablespoon of lemon thyme, leaves only.
2 tablespoons of Pedro Ximénez Sherry (or Amaretto)
20g flaked almonds
1 tablespoon caster sugar
Glaze
2 tablespoons apricot jam
1 tablespoon lemon thyme, leaves only.
crème fraîche to serve (optional)
Instructions
Pre-heat the oven to 200C/180C/Gas 6.
Dust a large sheet of non stick baking paper with flour.
Roll out the pastry until about 3mm in thickness.
Cut out a circle approximately 33cm in diameter. Use a plate as a guide if necessary.
Score the pastry with a knife, about 1cm from the edge, all around the circle.
Bake in the oven for 10-15 minutes until puffed up and golden.
Remove from the oven and using the back of a spoon, gently press down the middle to create a pastry case with a raised border.
Leave the pastry to cool slightly while you stone and thinly slice the apricots.
Beat the butter, sugar, almonds, egg, lemon zest, lemon thyme leaves and Pedro Ximénez Sherry.
Spread the mixture evenly over the pastry base, up until the border.
Top with apricot slices, overlapping in circles.
Sprinkle with flaked almonds and dust with a tablespoon of sugar.
Bake for 30 minutes and then turn the oven down to 180C/160C fan/Gas 4. Cover the tart lightly with foil to prevent it burning and cook for another 30 - 40 minutes.
The apricots should be golden and the frangipane should be golden and set in the middle.
Leave to cool until room temperature.
In the meantime, gently heat the apricot jam and remaining lemon thyme leaves until the jam has just melted.
Brush the tart over with the glaze and serve in slices with crème fraîche.