Apricot Tart
The recipe for the Apricot Tart with butter pastry is
Adapted from the Canadian "LCBO Food and Drink" magazine (Autumn 1997) [Liquor Licensing Board of Ontario]
The original was a fresh-pear tart, but I used canned apricots
PASTRY
1.75 cups (425 mL) all purpose flour [plain flour]
2 tbsp (30 mL) white granulated sugar
0.5 tsp (2 mL) salt
6 oz (150 g) room temperature unsalted butter, cut into small pieces
1 egg yolk
3 tbsp (45 mL) cold water
FILLING
1 large tin (875g) of halved & peeled apricots in natural juices (no added sugar)
TOPPING
1 egg white
granulated white sugar
1) Place flour, sugar and salt into a food processor. Add butter (so that it sits on top of the flour does not stick to the bottom). Pulse until the mixture resembles bread-crumbs.
2) Combine egg-yolk and water a little, then with the motor running add to food processor. Immediately turn the machine off.
3) Turn mixture into a bowl (they said floured board) and gently knead/bring together into a ball. Flatten into a semi-cicrle (I would flatten as much as possible at this stage), wrap in cling wrap, and chill for one hour.
4) Meanwhile, open the tin of apricots and drain them in a sieve, reserving the juice into a small saucepan. Leave the apricots draining, preferably cut side down, to get as much juice out as possible. Bring the juice to the boil and reduce to a syrup... I found that if it has started to go all foam-like then stop at that point as to cook further will make it go too thick (based on my experiences making CWA toffee :-) ).
5) Preheat the oven to 200oC (400oF).
6) Roll out chilled pastry to fit the size of your pan+sides plus about an inch to turn over (they say a 13 inch (33cm) circle). Transfer onto baking sheet.
7) Place apricots decoratively on pastry, close to each other and leaving 3 inches if you are not in a sided pan, and 1 inch if your pan has sides. Fold the border down over the fruit. Glaze the pastry with the egg white, and sprinkle both pastry and fruit with sugar. If the apricots are tart you might like to use a lot more sugar. A sprinkling of cinnamon might be nice too.
6) Bake on the middle rack in the oven for about 25-30 minutes, or until the pastry is golden.
7) Brush the reduced juice over the fruit while hot. Serve hot or cold.
If I did this again I would put more sugar on the fruit, and make the pastry thinner (I don't have a rolling pin, so I improvised). I would also add more sugar to the pastry (I upped the 1 tablespoon to 2).
Adapted from the Canadian "LCBO Food and Drink" magazine (Autumn 1997) [Liquor Licensing Board of Ontario]
The original was a fresh-pear tart, but I used canned apricots
PASTRY
1.75 cups (425 mL) all purpose flour [plain flour]
2 tbsp (30 mL) white granulated sugar
0.5 tsp (2 mL) salt
6 oz (150 g) room temperature unsalted butter, cut into small pieces
1 egg yolk
3 tbsp (45 mL) cold water
FILLING
1 large tin (875g) of halved & peeled apricots in natural juices (no added sugar)
TOPPING
1 egg white
granulated white sugar
1) Place flour, sugar and salt into a food processor. Add butter (so that it sits on top of the flour does not stick to the bottom). Pulse until the mixture resembles bread-crumbs.
2) Combine egg-yolk and water a little, then with the motor running add to food processor. Immediately turn the machine off.
3) Turn mixture into a bowl (they said floured board) and gently knead/bring together into a ball. Flatten into a semi-cicrle (I would flatten as much as possible at this stage), wrap in cling wrap, and chill for one hour.
4) Meanwhile, open the tin of apricots and drain them in a sieve, reserving the juice into a small saucepan. Leave the apricots draining, preferably cut side down, to get as much juice out as possible. Bring the juice to the boil and reduce to a syrup... I found that if it has started to go all foam-like then stop at that point as to cook further will make it go too thick (based on my experiences making CWA toffee :-) ).
5) Preheat the oven to 200oC (400oF).
6) Roll out chilled pastry to fit the size of your pan+sides plus about an inch to turn over (they say a 13 inch (33cm) circle). Transfer onto baking sheet.
7) Place apricots decoratively on pastry, close to each other and leaving 3 inches if you are not in a sided pan, and 1 inch if your pan has sides. Fold the border down over the fruit. Glaze the pastry with the egg white, and sprinkle both pastry and fruit with sugar. If the apricots are tart you might like to use a lot more sugar. A sprinkling of cinnamon might be nice too.
6) Bake on the middle rack in the oven for about 25-30 minutes, or until the pastry is golden.
7) Brush the reduced juice over the fruit while hot. Serve hot or cold.
If I did this again I would put more sugar on the fruit, and make the pastry thinner (I don't have a rolling pin, so I improvised). I would also add more sugar to the pastry (I upped the 1 tablespoon to 2).