Dried apricot tart

Preparation info
  • Serves


    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

By Josceline Dimbleby

Published 2010

  • About

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.


For the short pastry

  • 200 g plain flour
  • 160 g cold unsalted butter, cubed
  • pinch


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