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.
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 into a ball. Wrap in cling film and rest in the fridge for about an hour before using.
In the meantime, soak the dried apricots in warm water to cover for about 30 minutes.
Smear the bottom and sides of a
Roll the pastry out on a lightly floured surface to a round, a little larger than the size of the flan dish. Lift the pastry over the filled flan dish and press the overlapping edges firmly down inside the edge of the dish. Brush the pastry with a little melted butter and pierce with a knife or skewer, making two or three holes to let steam escape.
Bake the tart in the centre of the
© 2010 Josceline Dimbleby. All rights reserved.