Choose ripe apricots – for me this is the best of the myriad fruit tarts served at La Cacciata. Good-quality dried apricots plumped in a little sweetened warm water then soused with a little brandy make a very acceptable substitute.
This apricot tart represents the master recipe. I detail the various preparations needed to substitute other fruits hereafter.
Cut the apricots in half along their rather anatomical seam, twist and separate, then dig out the stone. Lay them in a tray and sprinkle with the sugar, massage them a little and leave to macerate for an hour.
If the tart is getting excessively brown but is not yet fully cooked in the interior, loosely cover with foil and proceed as before.
It is not a good idea to eat the tart hot, as the fruit has a high sugar content and gets very hot. This pastry is best served warm or at room temperature. Never, never let it near a fridge.
© 1996 Alastair Little. All rights reserved.