Irresistible Rick Stein's Apricot Tart Recipe for Dessert Lovers
Author:antaki
Total Time:80 minutes
Yield:8 servings 1x
Description
Discover this delectable Rick Stein’s Apricot Tart recipe, perfect for dessert lovers craving a sweet, fruity treat. Elevate your dessert game today!
Ingredients
Scale
200 grams of all-purpose flour (plus extra for dusting)
100 grams of unsalted butter, cold and diced
50 grams of powdered sugar
1 large egg yolk
2–3 tablespoons of cold water (as needed)
500 grams of fresh apricots, pitted and halved
100 grams of granulated sugar
1 tablespoon of lemon juice
1 tablespoon of cornflour
1 teaspoon of vanilla extract
1/4 teaspoon of ground cinnamon (optional)
Icing sugar for dusting (optional)
Instructions
In a large mixing bowl, combine the flour and powdered sugar. Add the diced cold butter and rub it into the flour until it resembles coarse breadcrumbs.
Stir in the egg yolk and just enough cold water to bind everything together. Wrap the dough in cling film and refrigerate for at least 30 minutes.
Prepare the apricots by tossing them with granulated sugar, lemon juice, cornflour, vanilla extract, and cinnamon. Let sit for about 15 minutes.
Roll out the pastry on a lightly floured surface to fit your tart tin. Transfer it to the tin, pressing it into the sides, and trim any excess.
Prick the base of the pastry shell with a fork, cover it with parchment paper, and fill it with baking beans. Bake at 180°C (350°F) for about 15 minutes, then remove and bake for an additional 10 minutes until golden. Let it cool.
Arrange the apricot mixture evenly over the tart base.
Return the tart to the oven and bake for an additional 25-30 minutes or until the apricots are tender.
Allow the tart to cool in the tin for a bit before transferring it to a wire rack. Dust with icing sugar before serving.
Notes
A delightful tart made with fresh apricots, featuring a buttery crust and silky filling that encapsulates childhood memories.
Prep Time:30 minutes
Cook Time:50 minutes
Category:Dessert
Cuisine:European
Nutrition
Serving Size:8 servings
Calories:250
Sugar:15g
Fat:12g
Carbohydrates:35g
Fiber:2g
Protein:3g
Keywords: Apricot Tart, Dessert, Rick Stein, Baking, Summer Recipes
