Baked Apricot and Cardamom Tart

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 250 g (½ lb) sweet shortcrust pastry
  • 500 g (1 lb) apricots, stoned and halved
  • 3 free-range eggs
  • 200 mls (7 oz) single or whipping cream
  • 100 g (4 oz) caster sugar
  • seeds of 6 cardamom pods


Line a 20-25 cm. (8-10 inch) flan ring with the pastry, and cover with the fruit, cut side down. Beat the remaining ingredients, and pour over the fruit. Bake in a preheated oven at 200°C/400°F/gas mark 6, for 15 minutes, and then turn down to 180°C/350°F/gas mark 4, for a further 30 minutes. Serve hot, warm or cold.

A variation on this is to separate the eggs, and use a little more cream to beat with the egg yolks. Make a meringue with the whites and extra caster sugar, and spread over the pie. Bake at 180°C/350°F/gas mark 4 for 35 minutes, and then at 150°C/300°F/gas mark 2 for 15 to 20 minutes.