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Dried apricot tart
- Serves
8
- Difficulty
Medium
Published 2010
The basement flat was the start of my love affair with upside-down tarts, which are so easy, and the pastry beneath never soggy as it has been cooked on top. For appearance, I like to use the orange-coloured dried apricots here, rather than the natural dark brown ones. Serve the tart with crème fraîche.
Ingredients
For the short pastry
200 g 160 g pinch
Method
To make the pastry, tip the flour and butter into a food processor and pulse a few times until the butter is roughly incorporated into the flour and the mixture resembles coarse breadcrumbs; don’t over-process - there should still be small pieces of butter visible. Add enough water to just bring the pastry together, pulsing very briefly. Tip the pastry out onto a work surface and bring together
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