Tarte aux Abricots à la Façon de Mme Chalendar

Mme Chalendar’s Apricot Tart with Shaken Hot-Water Pastry

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

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.


  • 450–570 g(1–1¼ lb) fresh apricots
  • 115 g(4 oz) sugar


  • 225 g(8 oz) flour
  • 1 tablespoon caster sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 4 tablespoons mild salad oil like pépin de raisins
  • ½ beaten egg

Fruit Base

  • 20 g(¾ oz) flour
  • 20 g(¾ oz) caster sugar


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 150 ml(¼ pt) water over moderate heat. Poach the apricots in the syrup for 2–3 minutes or until the skins can be removed easily.

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 3 tablespoons of hot water into a plastic lidded bowl and shake them for 1–2 minutes. When you remove the lid of the bowl, the mixture has formed small lumps like coarse breadcrumbs. Use your hand to bind them together to make a ball. On a floured surface roll out the pastry and use to line a 24 cm( in) tart tin.

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.