Mrs. Jackson Cooks

Life through food

summer tart: apricot, pear and blueberry

on August 10, 2011

A recent gift from my mother in law was a whole load of apricots. And they were going cheap at the supermarket, which meant they were due to go off any day. I couldn’t eat that many apricots without having stomach issues, so I turned some of them into a crumble and some into a tart. The crumble was nice, but I think I’ve already blogged how to make one of them, and the tart was a perfect summer dessert and very simple. It would make a great dinner party dessert, or sunday lunch dessert, or whatever really.

The apricots are lovely on it, and you could just have apricots on it, which the original recipe had, but I like to mix things up a bit and I had some pears that weren’t great for eating fresh and a load of cheap blueberries from aldi. So it made sense to me.

The original recipe is from the BBC good food site which you can find here http://www.bbcgoodfood.com/recipes/1630/apricot-and-almond-bistro-tart

Although you can of course, serve this hot from the oven, I actually preferred it cold with icecream.

Apricot summer tart

Serves 8 (ish)

  • 370g packet of ready rolled puff pastry (or use unrolled, and roll it to about 1cm thick rectangle)
  • 50g ground almonds
  • 10-12 apricots, halved with stones removed
  • 2 pears, peeled, cored and sliced
  • handful of blueberries
  • Egg white
  • 50g icing sugar
  1. Pre-heat the oven to 220 degrees celsius
  2. Using a damp baking tray (damp makes the pastry puff more) unroll the pastry on to it. If you have extra hanging over the sides, cut this off to make a lattice on top like I did.
  3. Sprinkle the ground almonds all over the pastry.
  4. Cover the pastry up to the edges with fruit – I started with the apricots dome side up and filled in with the rest of the fruit.
  5. Make a lattice or other pretty shape on top of the fruit with any left over pastry (if you don’t, it doesn’t mattter)
  6. Using a pastry brush (or a knife if you don’t have one) glaze the edge of the pastry and over any lattice pastry on top with the egg whites, particularly on any edge that needs to be sealed together.
  7. Sprinkle over the sugar and bake in the middle of the oven for about 25 minutes or until golden brown and the sugar slightly caramelised.
  8. Remove, cool slightly and serve with cream or icecream.
  9. Enjoy the summer fruity goodness 🙂
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