Mme Chalendar sells earthenware and stoneware kitchen pots in Lamastre. One year, in the shop, she gave me a lively demonstration of how she makes this unusual pastry. And when I tried it in my own kitchen, it worked. The apricot tart is good, not too sweet or rich.
Halve the apricots and remove the stones. (Crack the stones and keep the kernels to replace bitter almonds in other recipes.)
Dissolve the sugar in
Use a slotted spoon to transfer the fruit to a plate. Discard the skins and boil the remaining syrup until it measures 3–4 tablespoons. Set aside for glazing the tart later.
Mme Chalendar’s method for the pastry is to put all the ingredients with
Mix the flour and caster sugar and sprinkle over the base of the pastry. Arrange the apricot halves in a single layer on top.
Bake the tart in a moderate oven (Mark 5, 190°C, 375°F) for 30–35 minutes until the pastry is crisp.
Remove the tart from the oven and brush the reserved glaze over the apricots. Serve hot, warm or cold.
© 1987 Geraldene Holt. All rights reserved.