Preparation: 45 minutes plus 60 minutes for the sweet shortcrust pastry
Apricots are not only plenty in the Provence, but they are also one of the best. I try to find the ripest apricots in our local market in Vaison la Romaine. They should have a deep orange flesh and a red blush on the skin and above all be juicy. Not the stuff we get very often in our supermarkets in the US – harvested too early and as a result, devoid of any flavor. This tart is all about flavor!
I really like to enjoy the apricot tart with a vanilla ice cream or an almond granita …. delicious!
- 1 sweet shortcrust pastry for a 10 inch (25 cm) tart pan with removable bottom, for ingredients, click here.
- butter to grease pastry tin
- 1 lb (450 g) ripe apricots, halved and pitted:
- 6 Tbsp sugar
- 6 Tbsp apricot jam
First, prepare the sweet shortcrust pastry and let it rest in the fridge – you find the recipe here.
After 1 hour in the fridge remove pastry ball from the refrigerator and let it warm up a bit. It will make pastry more pliable and easy to work with. Do not attempt to roll out your pastry straight from the refrigerator, it will be a crumbly mess.
Warm the apricot jam in a small saucepan. If the jam is too thick, thin it up with a bit of water to spread it more easily over the apricots. Serve warm or at room temperature with creme fraiche or vanilla ice cream.